Thick Crust Sourdough Pizza Recipe

There is nothing like a good pizza, is there? Pizza is…the epitome of yum. Especially this thick crust sourdough pizza!

People on pretty much any type of diet try to figure out a replacement. Who wouldn’t want that wonderfully textured crust, the flavorful sauce, and the amazing toppings–together they lead to something truly awesome…perfection!

Sourdough Thick Crust Pizza Slice
Topped with homemade garlic pizza sauce, lots of onions and bell peppers. Mmmm

Thick Crust Sourdough Pizza Recipe

This is a recipe to make a thick sourdough crust for pizza.
Course: Main Course
Keyword: Sourdough
Servings: 4 people
Author: nourishingtime.com

Ingredients

Pizza Dough

  • 1 cup fed sourdough starter
  • 1/2 cup water
  • 2 tbsp olive oil
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • Pizza sauce
  • Toppings: cheese, onions, bell peppers, zucchini, etc.

Instructions

  • In a big mixing bowl, mix your fed sourdough starter, water, and olive oil together well.
  • Add two 1/2 cups flour and then 1 tsp salt. Combine well and knead until smooth. This dough should not be sticky, but also shouldn’t be dry.
  • Form a nice ball and leave in the mixing bowl covered with a plastic bag, shower cap, or something of the like so it doesn’t start drying out and forming a crust. Leave this overnight–around 12 hours.
  • When you’re ready to shape your pizza, it should not be a ball anymore. The dough should have risen quite a bit and be puffy with big bubbles.
  • Scrape it all up and form a ball again. Decide whether you want one big thick crust pizza or two thinner crusts. If two, divide equally in two balls (or more if you want to make personal pizzas).
  • Flatten the ball and form your pizza by hand or rolling pin. I prefer to form on parchment paper pre-measured to fit a baking tray because it’s easy to move onto the tray. Or you can form directly in a greased pizza pan.
  • Once pizzas are formed, cover again well so they do not dry out. Let rise for approx 1.5-2 hours, it should be somewhat puffy again.
    Preheat your oven to 450 degrees and begin preparing your pizza sauce and toppings.
  • Once oven is preheated, put a thick-crust pizza in for 8 minutes, thinner crusts for 3-4. If it swells considerably, just use a knife to punch a few small holes to deflate it a little. It will be just fine!
  • Spread sauce on the pizza evenly and add your favorite toppings. I like to put lots of fresh onions and bell peppers, and sometimes grate “zucchini cheese” on as well. The zucchini does not melt like cheese but gives the dairy-free version a cheesy look. Freshly sliced tomatoes are another favorite, as well as finely chopped pre-cooked chicken.
  • Bake for an additional 8-10 minutes, and then move to a cooling rack carefully.

This is what our pizza usually looks like, since we all like it in different ways. Usually I just make personal pizzas.

Thick-Crust Sourdough Pie
One pie divided in several different ways, personal pizzas would be better!

It always disappears very quickly…

Thick-Crust Sourdough Pizza Nom Nom Nom
So good it didn’t last long, at all…

Let me know how you like it once you try it by leaving a comment below!

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13 Comments

  1. Christina

    I definitely love this recipe!!!

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  5. David

    When you say to use 1 cup fed sourdough starter, what exactly do you do?

    1) Do feed the starter by stirring in the flour and water, and then pour out 1 cup and immediately use it?

    2) Do you feed the starter, let it double in size and then measure it out? (And if so,do you stir it down before measuring?)

    3) Do you feed the starter and use it once it starts getting bubbly but before it doubles?

    1. Jo

      Great question! I let it double and then measure out in a liquid measuring cup. I do not stir it down. 🙂

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  7. JUDY

    WHERE DO YOU GET SOURDOUGHT STARTER OR IS THERE A RECIPE?

  8. David

    I’ve been making a lot of pizza lately, but because I have had inconsistent results with my sourdough pizza, I’ve fallen back to using yeast for now. The pizza has been fantastic, though I will probably try sourdough again at some point. For now, I limit my sourdough to great bread.

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