Sourdough Pizza Crust

Servings: 4


1 hr 30 mins


25 mins


1 hr 55 mins


  • 2 cups proofed sourdough starter

  • 1 teaspoon salt

  • 1⁄2 cup water

  • 2 tablespoons oil

  • 3 cups white bread flour

  • cornmeal


  • Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.

  • Select dough cycle and start.

  • Divide the dough into 4 equal portions and form into balls.

  • With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.

  • Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.

  • Proof, covered, for about 45 minutes at 85 degrees F.

  • Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.

  • Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).

  • Bake for 20 to 25 minutes, or until crust is brown.

  • Remove from oven with bakers peel.

  • NOTE: It takes practice to transfer the pizza to the stone.

  • As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.