Are you looking for another great way to put your sourdough starter to good use? This easy sourdough pizza dough will take family pizza night to the next level! It’s full of flavor and tang and has a soft, chewy texture.
Growing up we ate a lot of pizza. We went through phases of ordering out, making it homemade, making Chef Boyardee….you name it. My dad had a love for pizza and it was for sure a Friday night MUST…or any other day ending in y. Just kidding, but anyway you get the gist of it.
Fast forward to me being grown up and cooking for my own family with our own love for pizza. I’ve always loved cooking, baking, and pizza (If I haven’t mentioned). I’ve also fallen in love with grinding my own flour from wheat berries and haven’t looked back. Since milling my own flour I’ve had to adapt some recipes to work with the fresh milled flour. This sourdough pizza dough can be made with regular all purpose flour if you haven’t started milling your own yet, but trust me it packs WAY more flavor with fresh milled flour.
What You’ll Need:
Cast Iron Pizza Pan or Pizza Stone: This can vary based on preference. When I was deciding on if I should go with cast iron or a pizza stone, the deciding factor was the durability of cast iron over the pizza stone which could crack over time. I like to use a 15 inch cast iron pizza pan. This makes a huge pizza! With one batch of dough it will make a 15 inch pizza and a 10.5 inch cast iron pan of cheese sticks.
Active Sourdough Starter: You will need your sourdough starter to be active and bubbly for this. Remember this is a no yeast recipe, so you’ll want it to be active for it to get a good rise. Learn how to make your own sourdough starter in this video.
Flour: For this recipe I use a 50/50 blend of hard red wheat berries and hard white wheat berries. I’ve also used just all hard white. If you aren’t fresh milling your flour you can just use an all purpose flour.
Salt: Salt is great for flavor, but it also helps tighten the gluten structure of your dough.
Honey: Honey is a natural humectant, which means it will help keep your dough moist. This doesn’t add a noticeable sweetness, but it does add to the overall texture and taste of the crust.
Olive Oil: Olive oil is another additive to add moisture and help the dough stretch better.
Pizza Peel + Slicer: These are optional, but if you make pizza a lot they are much more convenient for transferring your pizzas to and from your preheated pans. I really like the rocking slicer way more than the traditional rolling pizza slicer, too!
Measuring Cups and Spoons
Timing this out:
9-10pm the night before you plan on making dough: Feed your starter
Next morning 8-9am: Make your dough.
4-5pm: Roll out and prepare pizza.
What I put on this pizza:
For the pizza pictured in this recipe I used pesto as the sauce with mozzarella and a gruyere swiss cheese blend. Added green pepper and cooked, crumbled hamburger. I also did butter on the crust with garlic salt and 21 salute seasoning from Trader Joe’s.
Other pizza themes:
Mexican Style: Use salsa as your base and top with things like corn, onion, garlic, Mexican blend cheese, black beans, etc.
Sicilian Style: This one uses olive oil as a base, sliced tomatoes, and top with provolone cheese.
California Style: Use pizza sauce and top with broccoli, artichoke hearts, black olives, green and red pepper.
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KomoMio Mill for Milling your flour at home.
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Easy Sourdough Pizza Dough
- Stand Mixer
- Pizza Pans I use a 15" cast iron pizza pan and a 10" cast iron pan for bread sticks
- Pizza Peel + Slicer optional
- 1/2 cup Sourdough Starter Make sure it's active
- 4 cups Fresh Milled Flour If you don't have fresh milled, use all purpose
- 1.5 cups water
- 2 tsp salt
- 1 tbsp honey
- 2 tbsp olive oil
Preparing Your Dough
- The day you want your dough, make sure to start this process early enough to let it rest for 8 hours. So, if you want it for dinner start this process around 8 or 9 in the morning.
- Add all of your ingredients to your stand mixer and make sure to use the dough hook for mixing.
- Knead on medium for 7-10 minutes. ( I use the 2 setting on my Bosch Universal for about 7 minutes.) You'll know it's done with a stretch test (AKA window pane test) See my video here.
- Place your dough in an oiled bowl and cover. Set aside on the counter for 8 hours.
After Your Dough Has Rested
- Preheat your oven and cast iron pans/stone to 475°F.
- Divide your dough. For my 15" pan I eyeball and use 3/4 of the dough and use 1/4 of the dough for the 10.5" pan.
- Roll out your dough on an oiled surface. I like to make mine thinner with a thicker crust. Before my dough gets too big to move, I will put it on parchment paper and finish rolling it out. Then it's easier to slip my pizza peel under to set it on the preheated pan. I leave the parchment paper as a barrier for baking instead of using cornmeal. I still get a really nice crust.
- Top with your favorite sauce and toppings.
- Bake for 13-15 minutes until desired crispiness.
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama
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