I’ve made a lot of chicken dishes over the years, but this is one of the best and simplest. To suit your preference, you can adjust the amount of chilli peppers.
| Prep Time: | 10 mins |
| Cook Time: | 7 mins |
| Additional Time: | 30 mins |
| Total Time: | 47 mins |
| Servings: | 4 |
| Yield: | 1 pizza crust |
Ingredients
- 1 ½ cups sourdough starter
- 1 ½ cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
- Bake in the preheated oven until pale golden, about 7 minutes.
- Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with 1/4 cup olive oil.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 604 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I too had to add some water, and my oven would not get up to 500, so had to cook it twice as long at 400, but it cooked perfect. The only thing I did different besides that was I added garlic powder to the dusting flour, and I will do that again. I added pepperoni to it, which is yummy. I ate three pieces and will probably eat more today.
I didn’t have enough AP flour & used about 1/2 cup whole wheat . I loved that mix. I am going to have to fiddle a bit with the amount of flour vs extra water. It was too dry so I added maybe 1/4 c more starter. Perfect!
Fantastic! This is the pizza dough I’ve been searching for. It comes together beautifully and then rolls out like a dream with no pull back. I found I needed to bake the pizza longer than 7 minutes – probably closer to 15 minutes. Thank you for sharing this wonderful recipe
For a time I was looking for a yeast dough that was good soft and fluffy but with my sour dough starter going I hate waste. this is very good simple recipe I love it. Great for large groups I double the doubled dough recipe and I will be trying to make ahead and freeze .
Followed recipe as is (used grams instead of imperial measurements). Used rolling pin to flatten the crust onto a pizza stone lightly oiled and dusted with corn meal. The crust tasted great, but did not crisp up. Highly recommend pre baking crust (2 – 3 minutes should be sufficient) before toppings are placed on pizza.
Made this today. Had to add a few tablespoons water. I rolled the edges to create a crust and poked the dough with a fork a few times before baking. This kept it from bubbling and is a “pie crust” rule that worked for this pizza dough. Came out great. First time ever doing this and will make again.
This didn’t hold together at all. I had to add 1/2 cup water and it’s a very weird consistency… nothing like a regular pizza dough or sour dough bread. Very chunky. This person needs to convert recipe into grams… as equal parts starter and flour do not hold together and flake apart.
I loved this recipe! What a great way to use sourdough discard!! It was a very crispy, cracker-like crust, just like I like it! I followed Kristi’s weight measurements and Melissa’s baking procedure, baking it at 450 for 11 minutes, then taking it out, brushing with olive oil, adding toppings and baking again for 11 minutes. Soooo good!
Great recipe. I pre bake the dough only at 450 for 11 minutes and then the pizza with toppings for an addition 10-12 minutes. This gives a nice and crunchy crust with a good sourdough flavor. Any company that’s had it thinks it the best!
Made this almost exactly as the recipe says with cold and unfed starter. Baked it 7 minutes in the oven and reached in a couple times to fork-poke the larger bubbles that formed. We brushed the crust with olive oil as it says and then put on sauce and cheese. Being the first go, only used cheese, but will load it down with more toppings next time. Baked the pizza on a Big Green Egg until cheese was bubbly and getting brown spots. Crust was wonderful and the edges were deliciously crispy. Will make again within a week with more starter discards. I made this with starter that was in the fridge and not fed in appx 30 hrs. Since the starter was cold, I let the dough rest maybe 45 minutes rather than 30 minutes.
My kids loved it! Great use of all the sourdough discard. We split it into 4 smaller pizzas for each child to make. After we topped off the pizzas, we baked them at 350 for 12 mins. My hubby baked his a few minutes more. We made another for dinner. We’ve also made the pizza dough as a gift for others.
I did not make any changes! The crust was a little crunchy, I might prebake it less next time and add sugar and more oil because that is what I have done with my past pizza dough recipes, otherwise this is a great start! Thank you!
Easy to make and makes great tasting pizza crust. Made for family and friends and all loved it. Great use of discarded starter.
I had to add a cup of water in addition to my sourdough starter which is ~50% hydration.
Super easy to make I changed to grams ingredients see below. 240 grams starter 125 grams flour 13 grams olive oil 6 grams salt
This was a great pizzeria style pizza crust–and I love pizza! Will make again!
Do you have to préñame dough before adding sauce, cheese and other toppings? Your recipe isn’t clear with footnotes stating to brush dough with oil prior to baking. Thank you for sharing your recipe! I want to make this tonight!
Perfect size for one pizza. Thanks.