Making sourdough pizza dough

I think my sourdough starter is getting stronger with each passing week. These days I only keep about 2-3 tablespoons in its jar in the fridge and have found it enough to create a loaf of bread or a batch of pizza dough.

A girlfriend confessed keeping yeasts in one’s fridge is bizarre and asked if it was potentially dangerous to have it with the rest of the food.

I quipped that thus far, we are still alive and no tummyaches.

If you’re interested in growing your own sourdough starter, here is the 7 day Sourdough Starter recipe I followed. This is honestly the hardest part about sourdough baking and it’s only because it’s so hard to be patient.

To use, I add about 100 gms of plain flour and warm water to get my sourdough starter going whenever I feel like baking a small loaf of bread. To prevent any flies or the starter from drying out, I would cover the lid with clingwrap and secure it with a rubber band. But somehow the starter has consistently managed to pop it off the last 3 times – not like a rocket, but close enough.

I don’t use anything particularly fancy to bake. Just generic plain flour and since I don’t use too much wholemeal flour very often, I pick up a small bag of it loose from the corner organic store. Fibre’s good for you, hey.

I’ve always preferred thin crust pizza to the deep pan. Too much dough makes me feel incredibly bloaty.

And seeing as a takeaway pizza can cost between AUD$16-25, I have grown to prefer homemade. It might mean more work on my part, but it does mean it costs a fraction and it’s homemade!

In this recipe, I have allowed the dough to proof twice. It’s not necessary, but I find this results in a softer dough that allows me to roll it out thinner. If you prefer a little thickness to your pizza, you can roll out the dough for your pizza after step 3.

Thus far, I’ve made pizza with salami, ground beef, ham, potato, rosemary, rocket, feta, etc. The next might be smoked salmon. What have you used to top your pizza?

Making sourdough pizza dough

Yield: Makes 4 large pizzas


  • 1½ cups sourdough starter
  • 1½ cups flour (and extra for dusting) - I use a ¼ wholemeal and ¾ plain flour proportion
  • 4-5 tbsp olive oil
  • 1 tsp salt


  1. Mix all the ingredients in a large mixing bowl until it blends and forms a ball. If you have an electric mixer, do this with the dough hook.
  2. Let the dough rest for 30 mins.
  3. Knead the dough for 5 mins on a floured surface until the dough is smooth and elastic.
  4. Let the dough rest for 30 mins. At this stage, you can also portion the dough out into smaller balls to freeze. To use, just remove from the freezer the morning you wish to use it to defrost over the course of the day.
  5. To use:
  6. Preheat an oven at 180°C.
  7. Roll out the dough onto a floured surface to fit your pizza pan or stone. If you're using a pizza stone or a pan that has lost its non-stick surface, dust them with a semolina flour.
  8. Par-bake the dough for about 4 mins.
  9. Remove and top with your choice of sauce and toppings. Try to avoid overloading too many ingredients - 4 is a good for the variety of ingredients.
  10. Bake until cheese has melted.
  11. Slice and serve hot.

Tags: ,