Homemade Pizza with Sourdough Crust

What could be better than making a delicious pizza at home? A sourdough crust of course! Friday nights have been pizza night at my house for 30 years! Literally, 30 years. That’s a long time and a whole lotta pizza!

Way Back When

It all started during Lent actually,  when my kids were young and wouldn’t eat fish. If you’re familiar with the Catholic religion at all, you will know that during Lent we don’t eat meat on Fridays. Since my mom Aggie was a lousy cook, I grew up eating fish sticks with tarter sauce that was made with a packet of relish. I just couldn’t subject my kids to that same  Lenten ritual. So cheese pizza it was!

Little Caesar’s

Back in the day, Little Caesar’s $5.00 pizza with soda and bread sticks combo was our “go to” pizza dinner. Little Caesar’s was relatively new to our area back then and we took full advantage of their pizza deals. Not to mention the fact that at that time Little Caesar’s was right next door to Baskin Robbins 31 Flavors. That’s a win win in my book.   was Friday night pizza dinner was born and has been going strong ever since. Little Caesar’s Pizza
homemade pizza

Over the Years

Over the years we’ve moved on from Little Caesar’s but we do pick one up from time to time. Since moving “up north” pizza delivery is nonexistent. Let’s face it, you can only eat so many frozen pizzas. Hence, the reason for homemade pizza. Homemade pizza is really popular up north. Most if not all grocery stores carry pizza dough in the refrigerated section. (Usually located near the deli/meat/ or produce departments.)


Sourdough Crust

Making a homemade sourdough crust is the perfect way to use your sourdough starter. Nothing better than topping a light, tangy crust with your favorite pizza toppings.

Homemade Pizza with Sourdough Crust

Delicious homemade pizza.
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  • 1 cup sourdough starter, unfed
  • 1/2 cup hot tap water
  • 2 1/2 cups unbleached flour
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 2 teaspoons pizza seasoning
  • Toppings of your choice
  • pizza sauce, make your own or use your favorite jarred sauce
  • sliced pepperoni
  • bulk Italian sausage
  • chopped onions, chopped green peppers
  • shredded mozzarella cheese
  • Parmesan cheese
  • fresh basil leaves, torn


  • Stir the sourdough starter, pour 1 cup starter into a mixing bowl.
  • Add the hot water, flour, salt, yeast, and pizza seasoning; mix to combine and then knead til smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook or knead by hand for 8 minutes and dough is smooth and slightly sticky. Place the kneaded dough in a lightly greased bowl, and allow it to rise until doubled in size. This might take 2 to 4 hours or even longer.
  • For two thin crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil. Place half the dough in each pan. Cover and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.
  • For a thick crust pizza, drizzle olive oil into a jelly roll pan, 15" x 10." Shape the dough into a flattened disk or oval. Place the dough in the pan, cover and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to shrink back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan.
  • Cover the pan, let dough rise until it's as thick as you like.
  • Towards the end of the rising time, preheat your oven to 450º F.
  • For thick crust, pre-bake the crust for about 8 minutes before topping. Top crust with your favorite toppings and bake an additional 10 minutes.
  • For thin crust, bake 4 to 5 minutes before topping. Top with your favorite toppings and bake an additional 8 to 10 minutes.


Serving: 1g, Calories: 173kcal, Carbohydrates: 35g, Protein: 6g, Fat: 1g, Saturated Fat: 1g, Sodium: 292mg, Potassium: 53mg, Fiber: 2g, Sugar: 1g, Vitamin A: 10IU, Calcium: 14mg, Iron: 0.5mg
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