11/11/2025
I'm pretty much an expert at making sourdough starter pizza now. It is tastier and better than any of the other hundreds of restauarnt pizzas that I've had. Its actually easier to make than sourdough bread. The olive oil makes it easier to work with the dough and no stretch and folds are involved. I always make 3 doughs at a time and put them into 3 separate oiled containers for cold fermentation. The crust is crisp yet soft, light and airy and is unlike any restaurant pizza. ETA - here is my recipe. I don't do grams/weighing.I also added a few photos of my crust from today which is 50/50 00 flour and AP flour. Recipe:
• 4 cups 00 flour or all-purpose (I prefer 2 cups of each)
• 3/4 cup active sourdough starter
• 1 + 1/4 cups water (a little more is ok)
• 2 tbsp olive oil
• 2 tsp salt
Instructions
1. Mix the flour, water, olive oil, and sourdough starter together. Let it rest for 30 minutes covered.
2. Sprinkle the salt on the dough, mix together, and let it rest covered for 4 hours.
3. Divide the dough into 3 balls (trying not to break any air pockets in the middle). Put each ball into a container that is oiled with olive oil (I like to coat both sides of the dough). Refrigerate them (cold fermentation). Or, you can skip the cold fermentation and use the dough right away.
4. When ready to use the dough, remove from the refrigerator and let the dough rest for at least 1 hour before you stretch the dough.
5. Preheat oven to 500 F for 30 minutes. I use a pizza stone, which I also preheat.
6. When stretching the dough, try not to break any air bubbles. Once the dough is stretched enough, I place it on parchment paper that is lightly dusted with rice flour and I continue to gently pull the dough until stretched into a circle.
7. For toppings, I use the 365 organic pizza sauce and add about 3 teaspoons of sugar and add garlic power. For cheese, I prefer to grate my own mozzarella. The pre-grated has anti-caking agents added, which I think does not taste as good. And I love pepperoni.
8. I prep this all on a pizza paddle with the parchment paper on top of it. Then I slide it onto the preheated pizza stone and bake for 9 minutes.
Credit: Athena Love
