I have see so many Sourdough Pizza recipes out there and for some reason they seem to be very complicated and they don’t have to be. So I am very excited to share my super easy pizza recipe with you. It so good. The crust, oh my it’s so perfect, Crisp on the outside and soft on the inside and just tastes oh so good! You’re going to love it.

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Easy Sourdough Pizza Recipe

We loved this homemade recipe. After looking at many I decided to try it my own way and lets just say we devoured it up!

Now just a side not you can use Steamed milk which gives it a softer thicker crust or you can use water which will give it a crispy on the outside and soft on the inside crust.

My family loved both BUT we definitly favored the version with water as we loved the crispy crust.

Now keep in mind we used the Pampered Chef Stoneware (links below) so if you don't use that your crust will probably be different them mine. I love Pampered Chef it just cooks everything so perfect all the way through but you can use any kind of pizza pan so no worries 🙂

Course Appetizer, Breakfast, lunch, Main Course

Cuisine American, Italian

Keyword homemade pizza, homemade sourdough pizza, pizza, sourdough, sourdough pizza

Prep Time 1 day

Cook Time 1 hour

Author Auntie Em

Equipment

Pampered Chef Stoneware Pizza Pan (pics and links for everything we used below)
2 Lrg bowls
Rubber Spatula or Wood Spatula
Dough Scraper
Square Flat Scale that can weigh in grams

Ingredients

For The Night Before – The resipe below is the equivalent of two loaves of bread so if you only want one loaf cut it in half

1000 Grams Pure Flour – like a whole wheat white flour (or brands like Spelt or Central Milling, links below) PUT 500 GRAMS IN EACH BOWL
20 Grams 20 Grams Salt (some use not iodized) PUT 10 GRAMS IN EACH BOWL
800 Grams Filtered Water (or scalled milk) PUT 400 GRAMS IN EACH BOWL (if you use steamed/scalled milk the dough will be pretty firm) (if you use water the dough will be the more normal sticky)
170 Grams Sourdough Starter PUT 85 GRAMS OF START IN EACH BOWL
1 tsp 1 tsp Honey PUT 1/2 HALF A tsp IN EACH BOWL
2 Tbsp Melted butter (real butter not margerine ) PUT 1 TBSP IN EACH BOWL
Flour to sprinkle on counter
any pizza toppings and sauce you want

Instructions

For the Night Before – You have two choices you can – A) make this all in one big bowl and separate it tomorrow in half, so you have two loafs, or B) you can separate it all in to two bowls now, and let each loaf rise up individually (this is what I usually do). I will teach it to you in both ways.

* Remember when ever you are weighing something put the bowl on the weigher empty, then hit the reset so it is showing zero grams again even with the bowl on. This way you are only weighing the water or flour and not the bowl*

Okay make sure you have a bowl that the dough has a lot of room to rise in. (the point of this pic is show how much room there is for the dough to grow over night. As you can see you want a lot of room to grow)
You will start with dry stuff only first – Now take your 1000 grams of flour, and your 20 grams of salt and mix together in your big bowl very thoroughly. OR if you are doing two separate bowls then you would do 500 gram of good flour and 10 grams of salt in each bowl.
Now add your 800 grams of filtered water, 170 grams of sourdough starter OR if you have your two bowls then add 400 grams of filtered water and 85 grams of starter in each bowl to your dry ingredients. Don’t stir just yet…
(remember never use all of your starter, so if you don’t have enough starter for the 170 grams, then either use less, or stop, add more to your starter for a couple days, then once it been feed a few days and has grown from you adding to it then you can make the bread.)
Add your 1 tsp honey, and your 2 tbls of melted butter OR if you have two bowls add 1/2 tsp of honey and 1 tbls of butter to each bowl.
NOW Stir every thing together really well.
When it looks like a nice shiny ball of dough, wrap it in a smith or walmart grocery bag, or what ever if that freaks you out 🙂
Leave it on the counter over night and let it grow! It will be pretty big in the morning. If you used water it will look like this pictue. If you used milk it will look more like a firm ball of dough

If you haven't already, Feed Your Starter, Replace the exact amount you just pulled out – you can do this in the morning or now.

So because you pulled out 170 grams of starter you will now want to re-feed your starter. Add 85 grams of good flour and 85 grams of filtered water. Stir well and put your lid back on, but not tight (see our how to care for your starter here)

In the morning.

okay in the morning go ahead and put the dough in the fridge until your ready to bake it. This will help it to not over grow the bowl and it will help firm the dough up so it's easier to work with when your ready.

Time to cook…

Heat up your oven to 425 degrees
Pull the doughs out of the fridge.
Lightly cover the counter with flour.
If you haven't already you will now need to split the dough in half so you have two pizzas worth.
Take one of your doughs and with your dough scraper fold it into its-self on the flour to give it a nice light coat of flour and to make it in to a nice ball of dough. See the video below on how to do this
Put on your stoneware (or any pizza pan) on stoneware NO need to grease it. Just put the dough on
Okay now roll it out into a nice round pizza crust shape
Put your ready and rolled out dough (one at a time) into the oven for 5 minutes
Pull it out and now add your topping BUT NOT THE CHEESE. The cheese will be added later.
Cook for 10 minutes
Pull it back out and now add the cheese and cook for another 7/10 minutes. Starting minute 7 keep a close eye on it. You want the cheese to have that brown/yellow bubbly look and the crust to have a good golden brown crust.

Doesn't it look and smell amazing!!!!!!! Enjoy your heavenly sourdough pizza. Oh and by the way it tastes so good for breakfast when its been in the fridge all night 🙂 it's one of my fav ways to eat homemade pizza 🙂

Notes

Don’t forget to check out our Sourdough Start recipe, How to take care of your sourdough start, Sourdough Bread, and our Sourdough Scones recipe.

This blog post does have some afflicted links, at NO additional cost to you if you choose to purchase anything I will receive a small commission

Stoneware – As I said I love and use stoneware for everything I can the way it cooks is just amazing. You can check it out here and order right to your front door if you decide you want some. Here is a tip never grease it there no need. If you are cooking candy just lay parchment paper on it first then the candy. Never wash it with soap just use hot water and a coarse salt. It’s like a dutch oven. No soap and it soaks up all flavors so the more you use it the better and better your foods taste!

Lrg Mixing Bowls – You want to use large mixing bowls so that your dough has room to grow.

Rubber or Wooden Spatula’s are the best to use, metal isn’t good for your sourdough start.

Scale – I like to use the square shaped and flat scale. It just works great. You will need a scale to weight everything exact.

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Dough Scraper – this is what I use to fold the dough on to its self in the flour it works like a charm at getting the dough to turn into a lovely dough ball.