Sourdough Pizza bases

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 85.5
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.0 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Sourdough Pizza bases calories by ingredient
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Number of Servings: 16


    1 1/2 c mature Sourdough starter
    1 T olive oil
    1 t Salt
    1 1/2 c Flour (I used white wheat)


Preheat oven to 450F. (Some people prefer hotter. Try 550F if your oven will take you there.)

Mix ingredients, working in the flour until you have a soft dough. If the dough gets too dry, add some more starter. If you've used all the starter, add a bit of water.

Once you've kneaded the dough, cover it and let rest for 1/2 hour. This lets the dough relax, so forming the pizza is easier.

Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Once the dough has rested, roll out into a flat round pie-like shape. Roll the dough on baker's parchment, turning the dough 1/8 turn between rolls. If you get much past a 12 inch diameter, you'll have trouble finding freezer bags large enough to hold pre-baked shells.

Once you have a nice round pie shell, you may pre-bake it or top it and bake it. To pre-bake it, slide the parchment and pie onto a baker's peel, and then into the oven. It will work better if you use quarry tiles or baking stones. Bake about 5 minutes. I

Once the shell is pre-baked, cool it and then freeze it, or top it and finish baking it.

When you're ready to top the pizza, rub a bit of olive oil on the surface, as this helps keep the crust from getting soggy. Then top with your ingredients.

Can make 2 medium size bases or one extra large - approximately 16 slices.

Number of Servings: 16

Recipe submitted by SparkPeople user KIERAE.

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