Sourdough Pizza Crust

Another good use for starter discard. Our favorite topping is tomato sauce, sliced onions, black beans, and shredded cheese. I use a baking stone for pizza, using a peel with parchment paper. The parchment stays with the dough. It gets a little charred in the oven but works well. I usually pre-cook the dough for 5 minutes. I shape the dough and put onto parchment, and slide onto the peel and then onto preheated stone into oven. I remove the dough and add toppings, then slide back onto a peel for easy transfer onto the preheated stone in oven. 500 degrees F. works well.

The prep calls for a mixer but I ignore that and do it by hand. I like that the dough will keep in the fridge for up to four days. Maybe longer but I haven’t tried it. Recipe from

Makes two medium sized pies.

Sourdough Pizza Crust Dough
Adapted by Peter Reinhart

The following dough is a Pizza Napoletana recipe.   Simple, thin crusted, and baked fast and crisp.  A Neapolitan Pizza from Naples.


  • 240 grams sourdough starter
  • 170 grams whole wheat flour (hard red wheat)
  • 170 grams whole wheat pastry flour (soft white wheat) (Sub AP flour)
  • 56 grams extra virgin olive oil
  • 28 grams honey
  • 4 grams (1 tsp) salt
  • 170 grams warm waterPrep
  • In a mixer, add the whole wheat flour (hard red wheat), sourdough starter, honey, olive oil and water.  Mix with the paddle attachment on medium speed for 3 minutes.
  • Switch to your dough hook. Add the whole wheat pastry flour (soft white wheat) and salt.  Combine and let rest for five minutes.
  • For this style of Neapolitan pizza, we are creating a wet dough.  Add 1 tbls of whole wheat pastry flour (soft white wheat) at a time until the dough pulls away from the sides of the bowl but continues to stick to the bottom.  If the dough ends up pulling away and forms a ball, add a tsp of warm water back to the bowl until it starts to stick to the bottom.
  • Once the dough is ready, pull it out and place on top of a slightly floured work surface.  Divide into two pieces and roll into two individual balls.  Line a dish with parchment paper and oil.  Place the dough balls on top of the parchment paper and roll to cover the balls with oil on all sides.  Dab the dough balls with additional oil.
  • Cover the dish with plastic wrap and place in the refrigerator overnight or up to four days.

On the day you plan to use the dough, take the dish out of the refrigerator and allow to rise in room temperature anywhere from 2 to 4 hours before tossing to shape.

SD Pizza Crust

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