Quick Sourdough Pizza Dough

  • 1.5 cups sourdough starter, recently fed and bubbly is best
  • 1½ – 1¾* cups flour (This may be regular wheat-flour, barley flour, chickpea flour or any combination that makes you happy!), *quantity depends on the consistency/moisture content of your starter; I suggest starting with 1¼ cups and add more until a good ‘dough consistency’ is reached 🙂
  • 1 Tbsp oil (olive, grapeseed, coconut all work well)
  • 1 tsp sea salt, non-iodized
  • Optional dough add-in: mixed herbs, approximately 1-2 tsp
  • Optional pan coating: corn meal, chickpea flour or some other coarse flour, approximately 1-2 tsp


  1. Quantities above will yield a single 12″ medium-crust pizza, or four 7″ personal pizzas. Double recipe as needed.
  2. Combine all ingredients together in a large bowl.
  3. Let dough sit for a minimum of 15-30 minutes* (this allows enzymes in the starter to break down gluten, creating a softer and more digestible dough). *You can also cover the dough at this point and store it in the fridge for up to 8 hours, to be rolled out later.
  4. Pre-heat oven to 500 degrees F.
  5. Optional: lightly dust pan(s) with corn meal, chickpea flour or some other coarse flour (Depending on the type of pan(s) you’re using, this can act as a coating/barrier to prevent sticking; however, many types of pans do not require it).
  6. Roll dough out onto pizza pan(s). We typically stretch the dough in our hands, then press it outwards on the pan till it reaches the edges.
  7. Optional: If you’re going to be using a particularly runny sauce, you may want to brush a small amount (approximately 1 Tbsp) of oil over the crust prior to baking. This will create a barrier between the crust and sauce, so the crust is less likely to get soggy. If, however, you use a thicker sauce (we like thick tomato paste), ignore this step.
  8. Bake crust in 500 F oven for 7-10 minutes.
  9. Remove crust from oven and add desired sauce and toppings.
  10. Reduce temperature to 450 F.
  11. Bake until cheese is melted or toppings are warmed, approximately 10-15 minutes (test for done-ness by sliding a spatula under the crust to see if it suits your desired crust texture).
  12. Slide pizza(s) onto a large cutting board and slice with a pizza cutter or knife.
  13. ENJOY!