Sourdough pizza crust

Yes, you will need to have an active starter for this recipe. Le Sigh. But it’s really a fabulous recipe for those serious chefs out there. It also requires a kitchen scale to weigh the flour. But it’s worth it people!


500g pizza or bread flour

15g sea salt

1 cup active sourdough starter

10g active dry yeast

20g oil

20g milk


Weigh flour and salt and combine together in a bowl. Set aside.

In a separate bowl add 220mL filtered water, active dry yeast, sourdough starter, milk and oil. Use a whisk to combine this mixture until the yeast granules have mostly dissolved. It’s OK to still have clumps of starter and if the oil and milk are separated slightly.

Add the wet ingredients to the dry ingredients, and knead by hand or with a dough hook.

Now you will need to use your judgement to see whether you should add more water or more flour to the mixture. It will depend on the feeling of the dough, which may remain slightly tacky, but should not be overly wet and gooey.

Knead for 10 mins, adding more flour to assist the process as necessary.

Cover bowl and leave in a warm place for 1.5 hours. This is what you should be seeing:

At the 1.5 hour mark deflate dough and fold the dough over itself 2 or 3 times. Allow to rise another 45 mins.

This recipe will yield two deep dish sheet pan sized pizzas (i.e. thick crust) or three thin crust pizzas.

Square pizza anyone?

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