Go Back
sourdough pizza crust

Thick Sourdough Pizza Crust

Total Time 1 d


  • ½ cup milk or water
  • 1 cup fed sourdough starter
  • 1/2 t sea salt
  • 2-2½ cups flour start with 1½ cups and add in ½ cup at a time
  • olive oil, salt, & herbs for drizzling & topping the crust


  • Combine milk, starter, and salt in a large mixing bowl and whisk
  • begin mixing in flour, starting with 1½ cups and adding another ½cup at a time until the dough forms into a shaggy ball
  • turn the dough out onto a floured surface and knead into a smooth ball
  • oil the bowl used to mix the dough and place the dough back in, cover and let rise for 12-24 hours or until doubled. See the post for notes on rise times.
  • Once the dough has doubled, turn it out onto a floured surface and knead
  • Roll the dough out into a 12-16" circle depending on the size skillet or stone to be used, once again make sure the surface is generously floured so the dough doesn't stick. Cover the dough with a tea towel and let it rest while the oven pre-heats.
  • Pre-heat the oven to 425°F with the skillet or stone to be used inside
  • Once the oven is pre-heated and the skillet is piping hot - remove it and transfer the dough into the hot skillet. If the skillet is well seasoned the dough will not stick at all
  • If you like, drizzle EVOO over the dough and then sprinkle it with sea salt & herbs prior to cooking
  • Cook the pizza crust on the middle rack for 10-12 minutes
  • Remove the par-baked crust from the oven and either add toppings and cook immediately for another 10-12 minutes at 425°F OR freeze the crust for later use.
  • Let the finished pizza cool and set for at least 5 minutes prior to serving.
Keyword sourdough