Sourdough Pizza Crust

Serves: makes 4 to 6 pizzas


  • 206 grams sourdough starter
  • 447 grams water (more as desired)
  • 582 grams flour
  • 14 grams sea salt


  1. Combine the starter, water, flour, and salt in a deep bowl. Stir until well mixed, and forms a rough, sticky dough.
  2. Turn dough out onto a lightly floured counter. Knead, adding more flour as needed, until dough forms a smooth, elastic ball, 8 to 10 minutes.
  3. Store in the fridge in a covered container with enough headspace to allow dough to rise at least 8 hours, and up to 4 days. Pull dough from the fridge 2 to 3 hours before you plan to use so it can come to room temperature.