The art of sourdough is a fascinating world and it is much easier to do than most people think. Sourdough pizza is the best and my family loves it. I kept this dough on the sticky side and did a number of stretch and folds. The dough was silky and made an incredible cheese stuffed crust.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Sourdough Pizza Crust
- 2/3 cup sourdough starter
- 1/2 cup water
- 2 teaspoons MCT oil
- 1 teaspoon honey
- 1 teaspoon garlic powder or 1 garlic clove, crushed
- 1 teaspoon basil
- 1/2 teaspoon yeast
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon salt
Toppings:
- pizza sauce
- 8 mozzarella sticks, cut in half
- 12-14 pepperonis
- 1 1/2 cups shredded mozzarella cheese
- basil and garlic powder
In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, yeast, and 1 cup flour until smooth. Add remaining flour and salt. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours counting from when you first mixed it; kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes while oven is preheating. Press the dough out in a large circle.
Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder.
Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. I used my favorite cast iron frying pan to make this pizza. It is a 1920 era Griswold #12 frying pan I bought at my late mother-in-law’s estate sale. I love it.
This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving.
Sourdough Pepperoni Pizza THM-XO
Ingredients
Crust
- 2/3 cup sourdough starter
- 1/2 cup water
- 2 teaspoons MCT oil
- 1 teaspoon honey
- 1 teaspoon garlic powder or 1 garlic clove crushed
- 1 teaspoon basil
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon yeast
- 1/2 teaspoon salt
Toppings:
- pizza sauce
- 8 mozzarella sticks cut in half
- 12-14 pepperonis
- 1 1/2 cups shredded mozzarella cheese
- basil and garlic powder
Instructions
-
In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, and 1 cup flour until smooth. Add remaining flour and salt. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours, kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes while oven is preheating. Press the dough out in a large circle. Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder. Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving.
We love to make Barbecue Chicken Pizza using sugar-free barbecue sauce, shredded, cooked chicken breast and low-fat cheese. One slice would be considered THM-E.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
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I mix a double batch of dough and make 2 huge, thin crust pizzas. So yummy!
Is this made with “fed” or “discard” sourdough starter?
You can use unfed starter.
We eat our main meal at noon. Could I use the overnight method used in the Whole Wheat Sourdough bread recipe so I could have the dough ready to bake at noon?
Yes, you can.
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Hi there! I just bought a book, and would love the sourdough starter. What a great service!
I will add it to your order. Your order will come in 2 packages due to difficulty getting USPS supplies.
I will add it to your order. Your order will come in 2 packages due to difficulty getting USPS supplies.
I’m confused. Do you feed your starter every time you take a portion from it to use? So if I take some out for pizza, I feed the starter? And the same usual amount?
I remove the amount of starter for a recipe. I mix my recipe and the remaining starter I put in the fridge until I want to use it again.
Do I still need to add yeast if I’m using the sourdough starter? If so, when?
I add it with the flour for a yeast taste. My children like it better that way.
Thanks
I just put a triple batch of dough together to ferment this evening. I cannot wait. The garlic & basil make it smell heavenly.
I do want to mention that your recipe is listed 2x in this post. In the second time, where it’s a printable version, the salt that you add to the dough is listed under toppings. So it prints the error.
Thanks! I corrected the error.
Am I able to make this recipe still if I don’t have yeast?
yes
Hi, I’m curious why you don’t bake the crust first, then add the sauce and toppings? All other pizza crusts I’ve made you heat the crust up first. I’m I reading it right, that you don’t have to? Thanks!
Hi, can I use melted coconut oil instead of Mct oil?
The pizza bakes wonderful with all the toppings added to it at the heat I have posted with the recipe.
Can this dough be frozen for later use? If so, at what point can it be frozen?
I prebake the crust before freezing
Yes. I like to make up this recipe in bulk and freeze it in bags after the ferment time.
When I want to make pizza, I pull out the desired number of bags of dough, thaw them out (typically in the fridge) and bake. (I have two crusts I am making up today that I thawed on the counter because I didn’t have much time. I’m curious to see how they turn out).
I have noticed for myself that when I follow the baking directions my crusts are usually doughy (even when I didn’t freeze the dough) in the middle but the toppings are done. So sometimes I prebake the crust a bit first and then put on the toppings.
I really like this recipe. It’s the main one I use.
A late update, but the pizza crusts turned out fine after thawing at room temperature.
I am really new to THM and sourdough but today I am trying the pizza. I was a little thrown off for a few Minutes because the PDF version skips when to add the Yeast – but I came back to my computer and looked at it and it tells when to add it in the text (just not the printable version). I am super excited to eat it tonight – it smells delicious already and I have only mixed up the dough so far LOL. Thank you for sharing all your wonderful expertise with us.
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I was hoping to make the pizza for tonight. I realized I don’t have enough time for the total 7 hours ferment. Could I use sprouted whole wheat flour in place of the whole wheat flour? If so, when would the dough be ready to use?
Yes, you can.
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I used starter that I fed will that be ok????
Yes, it will be ok.
What is a good sub for MCT oil?
Olive oil
I have your cookbook and have been using the pizza crust recipe from there. I came here to find out when during the process I can refrigerate the pizza crust – before it has fermented for 6 hours or after. But I see that this method is different then the one in your cookbook. Do you prefer this method now than the one you have in your cookbook? Can I refrigerate this dough you have featured on the website for a few days like the one you have in your cookbook? Thanks!
pizza dough can be refrigerated up to 3 days.
What would the process be if I mixed it at night and wanted refrigerate overnight night? Should I do a few sets of stretch and folds before refrigerating. Will it be all set to shape and bake after refrigerating, or will it need to come to room temperature for a while? Thanks!
So, when do you add the Yeast???
with the flour.
To be on plan does the starter need to be exclusively fed with whole wheat flour? Or because of the fermentation would it be on plan with regular starter fed with all purpose flour?
It is onpln even if your starter is fed with regular white flour