Sourdough Pizza


By Linda Grimsrud 

Day before or at least 10 hours (may set longer) ahead of time make additional starter (2 1/2 hours of this time is mixing and rising of the dough) 

Use Sourdough Starter recipe using 2 cups flour & 2 cups water for 2 pizza and 3 cups for 4 pizza. 

For 2 PIZZA    ADD:

                        2 cups of sourdough starter

                        1 cup warm milk

                        1 teaspoon salt

                        2 tablespoons sugar

                        2 tablespoons cooking oil

                        4 to 5 cups flour (do not add all at one time) 

STIR and then mix in 3 cups of flour and then a little flour at a time. When too stiff to stir with a spoon knead on floured surface adding a little four at a time.  Knead 5 minutes.  PLACE in a greased bowl COVER with plastic wrap. Let RISE 2 hours.  Divide in half.  ROLL out and Place in 2 12" pizza pans.  Poke dough with a fork to help prevent bubbles.  


    1. Brush dough  lightly with olive oil (this keeps sauce from sinking into the dough)
    2. Add sauce (see below Pizza Sauce Recipe)
    3. Mozzarella or monterey jack cheese
    4. Meats or other toppings
    5. Top with sprinkles of cheddar cheese

Try not to get the sauce or the cheese along the edge of the pan as this will make the pizza stick. 

BAKE at 425 for 15 to 20 minutes. Lower the temperature to 400 if using a dark pan. The bottom of the crust should be brown when done.  Transfer pizza to cutting board to slice as this eliminates scratches on the pizza pan. This freezes very well and works great to pop in the microwave for a quick meal or in the lunch box. 

For 4 PIZZA use Sourdough Starter recipe using 3 cups flour and 3 cups water.  This yields about 4 cups of starter. Then when ready to make double the recipe for 2 Pizza. 


1  28 oz. Jar of Prego spaghetti sauce. ADD 1/8 teaspoon fennel seed (yes you need this) and a sprinkle of oregano.  Bring to a boil and simmer 5 minutes.