One of our family’s favorite main dishes is pizza, and there’s nothing like basil pesto on a sourdough pizza crust!
For the last four months I have done a lot of experimenting with sourdough, at least weekly, and sometimes, a lot more! It’s so amazing to me that with just a few modifications, you can create a variety of food with simple variations on a basic recipe. One of the first things I tried to make with the sourdough start, after making the bread, was to make some pizza dough. You do need some sourdough start for this recipe. If you don’t have any, haven’t bought any on-line, or don’t have access to a sourdough start through a friend, you can go here to learn how to easily create your own sourdough start with just 2 ingredients!!!
There are a few great things about creating food with sourdough in general. One great thing about baking with sourdough is that I don’t have to use commercial yeast anymore. It cuts down costs, and it’s a natural way of capturing yeast. I also love that sourdough is healthier to eat because the nutrients are easier to digest as some of the starches have already been broken down in the soaking and fermenting process.
Some people with gluten intolerance can actually eat sourdough bread (seek a physicians advise first). And eating fermented food is great for your body in general, including yogurt and sauerkraut, for all of those great pro-biotic benefits. If you want to read more, I suggest reading what Kitchen Stewardship has to say about sourdough.
This is a recipe that requires some thinking ahead since you soak your bread overnight. I do like thinking ahead the night before and putting my pizza dough together early. I do it right after dinnertime the night before when I am cleaning up. When I get to fixing dinner the next day, it really does make me feel like it’s not a whole lot of work because so much has been done the night before.
The Verdict: I love the flexibility of sourdough! Go here to read about how to make the classic sourdough bread. We love this recipe and use it often to make bread sticks and calzones, too. This pizza is my favorite main dish with the basil pesto on it!!
As an aside, last week I was able to meet another blogger for lunch, Serena, from Serena Bakes Simply From Scratch. So fun to meet and talk with another food blogger! Check her out for more recipe ideas! I made this recipe for the lunch, but in calzone form, and also made this recipe into bread sticks. **Updated 3/14.
Sourdough Pizza
Ingredients
- 1/4 cup sourdough start. Go here for the easy start recipe.
- two cups of white whole wheat flour I use Trader Joe's; I know this works with white flour, but we aren't using it anymore, and I get good results with the whole wheat white flour.
- 1 1/2 cups of water
- 1 t salt
- 1/3 cup olive oil
- Additional 1/2-1 cup of white whole wheat flour
Instructions
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Combine 1/4 cup of your sourdough start with two cups of flour, 1 1/2 cups of water, and 1 teaspoon of salt.
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Leave in a glass bowl on your counter (if it's a cold winter's night, you may want to leave it close to a heat source) for 16-17 hours covered with plastic wrap. I have used the dough after about 12 hours, and I really don't notice a difference, but may be it's less sour. It will look similar to a sponge, like the picture below, with all of those nice bubbles after the massive hours.
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After the 16-17 hours, add the olive oil, mixing it in your bowl. Add the additional flour, stirring in 1/4 cup at a time, until your dough is no longer sticky.
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Cover your dough, and let the dough rest in a warm area for one hour.
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After the hour, if you are using a baking stone place it in the oven at 500 degree for twenty minutes. If you are using a regular baking pan, you can place it in the oven, too, but the heat doesn't keep as long, and you may need to bake your pizza longer.
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While your baking stone is heating up, place your dough on a floured surface, divide into two balls, and roll out two pizza crusts.
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Take out the baking stone after twenty minutes, and carefully place your dough on the baking stone. Top with your favorite sauce (see pesto recipe below), veggies, meat, and/or cheese.
-
Cover the edge of your crust with additional olive oil for a softer crust, otherwise the exposed parts of the crust can dry quickly.
-
Turn down the oven to 425, and bake for 12 minutes, checking after 10 minutes. When your cheese is slightly browning, the pizza is done.
Sourdough Pizza
Ingredients
- 1/4 cup sourdough start. Go here for the easy start recipe.
- two cups of white whole wheat flour I use Trader Joe's; I know this works with white flour, but we aren't using it anymore, and I get good results with the whole wheat white flour.
- 1 1/2 cups of water
- 1 t salt
- 1/3 cup olive oil
- Additional 1/2-1 cup of white whole wheat flour
Instructions
-
Combine 1/4 cup of your sourdough start with two cups of flour, 1 1/2 cups of water, and 1 teaspoon of salt.
-
Leave in a glass bowl on your counter (if it's a cold winter's night, you may want to leave it close to a heat source) for 16-17 hours covered with plastic wrap. I have used the dough after about 12 hours, and I really don't notice a difference, but may be it's less sour. It will look similar to a sponge, like the picture below, with all of those nice bubbles after the massive hours.
-
After the 16-17 hours, add the olive oil, mixing it in your bowl. Add the additional flour, stirring in 1/4 cup at a time, until your dough is no longer sticky.
-
Cover your dough, and let the dough rest in a warm area for one hour.
-
After the hour, if you are using a baking stone place it in the oven at 500 degree for twenty minutes. If you are using a regular baking pan, you can place it in the oven, too, but the heat doesn't keep as long, and you may need to bake your pizza longer.
-
While your baking stone is heating up, place your dough on a floured surface, divide into two balls, and roll out two pizza crusts.
-
Take out the baking stone after twenty minutes, and carefully place your dough on the baking stone. Top with your favorite sauce (see pesto recipe below), veggies, meat, and/or cheese.
-
Cover the edge of your crust with additional olive oil for a softer crust, otherwise the exposed parts of the crust can dry quickly.
-
Turn down the oven to 425, and bake for 12 minutes, checking after 10 minutes. When your cheese is slightly browning, the pizza is done.
Want other sourdough ideas?
How about Sourdough Doughnuts?
How about Crock-pot Sourdough Caprese Pizza?
Or do you want to try making sourdough bread in the oven? Try this recipe…
Want a different sauce recipe?
Want a pizza, start to finish in less than an hour?
Want a pizza, start to finish in less than five minutes?
Want to know how to make sourdough bread in the crock-pot?
Hi! I started my starter 11 days ago and all looks well with it. I’m following the recipe for the pizza dough but 14 hours later it doesn’t look very spongy? My starter does but the dough in my glass bowl does not? I didn’t have plastic wrap so I just used a tea towel and folded it under the glass bowl. Does it have to be airtight? Thank you for such an easy sourdough starter recipe! I did this a few years ago I find yours to be very simple to keep up with! 🙂
Hi Ginny. It’s probably best to be airtight then since it will stay warmer and get more bubbles that way. Did you have your bowl in a warm area. You’re welcome for an easy recipe! Hope this helps!
Pizza is one of my favorite things to make – they’re super easy to make and easy to customize! I’ve always wanted to try making a sourdough starter, so this is definitely going on my to-do list. Thanks for sharing 🙂
I love the flexibility of pizza-agreed! I also like that it’s healthier with sourdough! Thank you for visiting!
Looks good! I think I will try this. Maybe I will have more success with this than with the actual sourdough bread (not so good at that). Thanks for sharing. Shared it on Facebook.
Thanks for sharing! Pizza crust is easier than the bread. After being successful with sourdough pizza crust you should try bread. Blessings!
If you only want to make one crust, can you freeze the other half?
Hi Nicole. Yes, you can freeze the other half! Hope you enjoy!
I’ve really been enjoying my sourdough starter in the past few weeks; I’ve tried other pizza crust recipes but I am going to give this one a try. I like that it only uses 1/4 cup of the starter.
That is my favorite part, too! I love only using 1/4 cup of start.
This looks amazing! My family loves pizza and pesto! I am going to have to give this a try!
I bet you’ll love it!. Thanks for visiting, Melissa!