Sourdough Pizza Base

All I can say is yummo!  I have to admit I had no idea when I started out on this adventure, but I can confirm that I am a convert. 

Before this I was buying my pizza bases from the local supermarket!  I know...sacrilegious!  But this was for quick and easy dinner meals for the kiddies on a school night.  However the difference in taste, texture and the security of knowing exactly what is going the exact ingredients going into the pizza base is worth the added effort in making sourdough pizza from scratch! 

So this recipe is very much like my other sourdough recipe in ingredients and preparation.  The only difference is that towards the end of the process it takes a slight detour in order to prep the pizza base.  The added benefit is that it doesn't require the overnight proving time and the total prep time is somewhat shorter! 

Anyway, I hope you enjoy making the pizza bases as much as I did.  I have to admit once I knew that I could make this pizza base my mind started racing with what other pizza toppings I could try.  


Sourdough Pizza Dough

Once you master the basic process of sourdough it opens up so many other options! Have you tried sourdough pizza bases? Once you try this you won't go back!
Prep Time6 hrs 30 mins
Cook Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: Bread, Pizza, Sourdough
Servings: 2 medium sized pizzas
Calories: 452kcal
Cost: $


  • Scales (preferably digital)
  • Measuring Cup
  • Large Mixing Bowl
  • Tea Towel
  • Pizza stone or large oven tray


Feeding the Starter

  • 100 g sourdough starter
  • 100 g water spring or filtered for best results
  • 100 g organic strong white flour

Making Pizza Dough

  • 350 mls water spring or filtered for best results
  • 100 g sourdough starter
  • 500 g organic strong white flour extra for dusting tray/stone
  • 1 tsp salt fine


Feeding the Starter

  • This prep process will take approx 4 - 6 hours depending on the temperature. So work backwards from the time you want to serve up your delicious pizzas.
  • To feed the starter combine 100g starter, 100g flour and 100g of water into a bowl by stirring vigorously. Once combined well leave in a warm place for 4 - 6 hours. 4 hours will generally suffice, however this is dependent on the temperature of the surrounding environment. HINT: If you are prepping your sourdough on a cold day - I leave my fed starter in the oven with the light on - but be sure to cover with a paper towel.

Making the Pizza Dough

  • Check on your starter after 4 hours to see if it is active and ready for the next step. Key things to look for include bubbles throughout the mixture and it should have doubled in size. HINT: If you think it is ready but unsure, you can perform the float test. To do this grab a teaspoon and dollop some into a a cup of water. If it floats, it is ready. This isn't a hard and fast test - I have failed the test but still went ahead and produced some fantastic loaves of bread.
  • Once ready mix 100g of starter with 350mls of room temperature water.
  • Once mixed in together and formed a milky liquid combine 500g of flour and 1 tsp of salt. HINT: I like to use my hands for this part because it will help you develop a feel for the dough and give you a better judge of how it is developing along the process. It will be sticky to the touch and a bit ragged. Once combined cover your bowl with a tea towel and leave it on the kitchen table for 1 - 2 hours (depending on the weather). The warmer the less time it takes to do its thing.
  • Once rested, it is time to start folding. From the top of the mixing bowl, reach down the side and grab some dough and lift it up, stretch it and the bring it over the center of the bowl about two-thirds across. Rotate the bowl a bit and perform the same folding action for the next edge section of the bowl. Repeat this folding process until you have folded the complete circumference of the mixing bowl. Cover the bowl and leave on the kitchen bench for 30 - 50 minutes (again depending on the temperature).
  • Repeat the folding process (in the previous step) again and leave for another 30 - 50 minutes.
  • For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk.
  • Coat the bottom of your baking tray or pizza stone with a generous serve of olive oil - making sure that the entire base has oil on it. Basically you don't want your dough to stick! 
  • Place the flattened discs of dough in the pans, cover, and let rest for 15 minutes. 
  • After this rest, gently press the dough toward the edges of the pans. NOTE - If it starts to shrink back, cover and let rest for 15 minutes. This means the dough has not rested for long enough.
  • Cover and leave to rise until desired thickness of pizza base.
  • Now you are ready to add your pizza toppings!

Cooking your pizza

  • Preheat your oven to 450°F (230°C). Adjust accordingly for fan forced ovens.
  • Place Pizzas in oven for approximately 20 - 35 minutes (depending on your oven strength)
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