HomeDinner Homemade Sourdough Pizza & A Giveaway

Homemade Sourdough Pizza & A Giveaway

Comments : 56 Posted in : Dinner, Lunch on by : Chris Tags: , , , ,

sourdough pizza

I’ve been meaning to share this recipe for a couple months now. I’m pleased to finally be able to do so.

It’s not for lack of trying. Honestly. It’s just that… Well, we were hungry!

Every time I made sourdough pizza with the intention of getting it photographed, we caved in and said “Oh we’ll just photograph it next time” as we sliced the pie up and dug in. Of course, the next time we would say the same thing.

But hey, here we are, and not only are we finally sharing the recipe but a fun giveaway too! First, let’s talk about this long overdue pizza.

sourdough pizza

I’ve been baking pizza for years and years. It was always a special treat when Mom would break out the pizza dough and let us kids add the toppings ourselves. Being a parent now I can understand why we didn’t do this all the time- what a mess we must have made! Heck, I’m an adult now and I still make a mess making pizza. But I love it. It’s so fun – and tasty. I’m really looking forward to making pizza with Baby Boy.

sourdough pizza

Living in Northern NJ, of course we have amazing pizzerias here. I think NYC is the only place with better pizza than NJ (sorry Chicago). And I’m not saying I’m some kind of pizza guru, but I will say this – we eat pizza often, but we order it rarely. Homemade is just that good that once you get the hang of it. You don’t want to order out.

Let me just say this – I like making pizza so much I figured out how to do it when I lived in Japan. I didn’t have a real oven, just a toaster oven. Stores didn’t sell yeast or olive oil (at least nothing comparable). Tomato sauce? Let’s just say theirs was the equivalent of ketchup water. Oh, and forget about mozzarella cheese. It wasn’t happening. Thank God for Costco being in Japan (well worth the 2 hour trip).

sourdough pizza

So let’s talk about this specific Sourdough Pizza recipe. Prior to owning a sourdough starter, I would alternate between Tyler Florence’s pizza dough and Alton Brown’s pizza dough. Tyler’s is great for a thin, crunchy crust and is better for cooking on short notice. Alton’s recipe is a bit chewier, tastes even more amazing if you let it rest in the fridge over night, and is still my go to dough for stromboli making.

But after getting a sourdough starter, we now exclusively make sourdough pizza. The flavor and texture of the crust just can’t compare – and that’s saying a lot holding up to Alton and Tyler.

If you have a sourdough starter, this recipe is especially great because it uses up your cup of unfed sourdough starter you need to discard before feeding and baking with your dough. So rather than let that starter go to waste, make yourself a tasty sourdough pizza.

If you don’t have sourdough starter (but you really should! ) I’d recommend you try out Tyler Florence’s pizza dough or Alton Brown’s pizza dough.

sourdough pizza

Homemade Sourdough Pizza


  • 1 cup sourdough starter, unfed (straight from the fridge)
  • 1/2 cup hot tap water
  • 2 1/2 cups Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast


  1. In the bowl of a stand mixer, fitted with a hook attachment, combine all ingredients. Mix on medium low until all ingredients are incorporated and you have a firm ball. If dough is still very sticky, add about 1/8 cup of flour at a time until dough is firm.
  2. Remove dough from bowl and transfer to a lightly floured surface. Kneed by hand for about 1 - 2 minutes, then form into a ball. Place the dough ball in a medium mixing bowl that has been coated in olive oil or cooking spray. Lightly toss the dough ball in the bowl to coat in oil/spray. Cover with plastic wrap and a dish towel. Place covered bowl in a warm area (I like putting in my oven with the light on) for 2 hours or until about doubled in size. You can make ahead and keep in fridge for 1 or 2 days.
  3. Transfer risen dough to a lightly floured surface. Roll out with rolling pin or spread with your knuckles to desired crust thickness. Transfer dough to a pizza peel, if baking on a pizza stone, or onto a pizza pan or baking tray. Top with sauce and favorite toppings.
  4. Bake in a preheated 500 degree oven for 7 to 10 minutes - until cheese is bubbly and crust is browning.
  5. Enjoy your home made pizza!

Giveaway: Shenzhen 6″ Ceramic Chef’s Knife

We were contacted by Shenzhen Knives, a maker of ceramic knives, with the opportunity to review their product and give away one 6″ ceramic chef knife to a reader. Since I’m a kitchen geek and I love all sorts of gadgets, appliances, pans, and knives, I figured why not!

I received my knife in the mail and carefully read the instructions that came with it. Unlike steel blades, a ceramic knife is much more fragile – obviously. Instructions warn against dropping the knife on hard surfaces, or cutting on china or ceramic plates. And being ceramic, you need to be careful about using force. You can’t twist the knife or use it to pry, and you shouldn’t cut hard or frozen foods.

So understanding all of that and being careful with it, I set about using it.

I found the blade to be incredibly sharp, cutting effortlessly through a variety of fruits and vegetables. It’s also now my favorite knife to trim meat with, and I’ve gone to it a couple times already for cleaning up pork butt or chicken breasts. As far as knives go, this one is a great all purpose knife.  Treat it with the respect it deserves and you won’ t be disapointed!

I’ve only had it a few weeks, so can’t talk to its longevity, but currently I’m quite happy with it. And I hope you’ll enter the giveaway so you get the chance to try this ceramic knife out too.

One lucky reader will receive a Shenzhen 6″ Ceramic Chef’s Knife. To enter, you must Like and Follow Shenzhen on Facebook and Twitter. See the following Rafflecopter form for full details and additional chances to win. Good luck and thanks for joining!

a Rafflecopter giveaway

Please Note: We were not compensated for this review. We were provided one 6″ ceramic chef knife for review and to keep. Our review and opinions are our own and were not influenced by Shenzhen.


56 thoughts

    • Chris
      January 18, 2012 at 8:57 am

      Thanks Melissa! That means a lot from another NJ-er 🙂

    • Chris
      January 18, 2012 at 8:57 am

      Thanks Rachel! The pizza stone is the key. I’d have a brick oven stove if only Rachel and the Fire Marshall would let me. Lol

  • January 18, 2012 at 8:22 am

    And now I know what to do with the excess when I am feeding my starter, Bubbles. Pizza time!

    • Chris
      January 18, 2012 at 8:58 am

      LOL! Yes, don’t let any of Bubbles go to waste – make tasty pizza. You’ll love it!

    • Chris
      January 18, 2012 at 8:59 am

      Alton or Tyler, you really cant go wrong. It’s hard for me to pick a favorite, so I’d say try them both 🙂

  • January 18, 2012 at 9:13 am

    Your pizza looks fabulous! I’ve never considered sourdough before, but your recipe is a good incentive. 🙂

    • Chris
      January 19, 2012 at 10:46 am

      Sourdough is totally worth the $10 investment, even if just to make this pizza!

  • January 18, 2012 at 9:15 am

    Mmm, these pictures are giving me a pizza craving! Maybe I’ll just run across the street for some good ol’ NYC pizza…at 9:15 am…nothing wrong with that, right?? 🙂

    • Chris
      January 19, 2012 at 10:47 am

      Nothing wrong with that at all! Love NYC pizza can be had 24/7. =D

  • January 18, 2012 at 11:14 am

    Sourdough pizza is pure genius! Thank you so much for sharing, and for offering such a great giveaway. 🙂

  • Christopher Sorel
    January 18, 2012 at 11:15 am

    love sourdough pizza

  • January 18, 2012 at 3:11 pm

    We have pizza and movie night every Friday. Family tradition. And, we love it. I make homemade pizza, but I have never, ever made a sourdough crust. Now I simply must try it. Yours looks both beautiful and delicious! Perfect.

    • Chris
      January 19, 2012 at 10:48 am

      Oh I love family tradition like that, used to be like that when I grew up. Maybe we’ll start it here. Thanks Natalie 🙂

  • Coleen
    January 18, 2012 at 5:44 pm

    Wow, this pizza looks great! Christian said it was delicious. Guess I’m going to have to try the sourdough starter.

    • Chris
      January 19, 2012 at 10:49 am

      Thanks Coleen! We should set up another lunch date so you can come try. I’ll give you some of my starter so you can have your own. 🙂

  • Debbie C
    January 18, 2012 at 6:50 pm

    Seriously, just minutes ago, a knife blade broke while I was using it. Cheap stuff. So obviously I need a new knife. A good knife!


    • Chris
      January 19, 2012 at 10:49 am

      Awesome timing 🙂 Good luck!

  • Liz
    January 18, 2012 at 7:36 pm

    I came over to ooh and ah over your fabulous pizza and found a fun giveaway!! I’ve heard great things about ceramic knives!

    • Chris
      January 19, 2012 at 10:50 am

      Lol – Glad you found the fun giveaway 🙂 It’s my first time using a ceramic knife – so far so good

  • Elena
    January 18, 2012 at 10:05 pm

    Your pizza looks delicious! Thank you for the giveaway!

    • Chris
      January 19, 2012 at 10:51 am

      The trials and tribulations of food blogging, right? 🙂

  • Val
    January 18, 2012 at 10:14 pm

    Chris ~ This pizza looks amazing! I’m a big pizza gal and I’ve been playing with them a while too. 🙂 I will definitely give this a try. Never used the sourdough starter… though I adore sourdough breads. And I must say I have never used a ceramic knife — so that would be fun to win! 🙂 Thanks!

    • Chris
      January 19, 2012 at 10:52 am

      Thanks for commenting and joining the giveaway Val. What’s your favorite pizza dough recipe to use? If you ever get a sourdough starter, give this one a shot, you won’t be disappointed. 🙂

  • Connie Bolick Lee
    January 18, 2012 at 10:17 pm

    I sure would like to win, thanks for the giveaway!

  • Cat
    January 19, 2012 at 12:43 am

    Sourdough pizza was worth the wait! Thanks for ‘finally’ photographing and sharing it with us!

    • Chris
      January 19, 2012 at 11:02 am

      Lol – it was a difficult task, but we finally managed 🙂

  • Athena
    January 19, 2012 at 9:27 am

    I love pizza and that one looks pretty darn tasty.

  • Rust
    January 19, 2012 at 11:45 am

    Awesome looking pizza! (And the knife is kickin’ too!)

  • January 19, 2012 at 4:00 pm

    Delicious!! I’ve never had Chicago style pizza. Funny how people are usually one version or the other. Thanks for the pizza reminder… I’m gonna have to make tom’w pizza night, especially since I have chicken to use up!

  • January 20, 2012 at 9:28 am

    This pizza looks so good! I have to admit I usually just buy my dough from the Italian Market because it’s easy, but maybe this will convince me to try doing it at home =)

  • Gina M Maddox
    January 20, 2012 at 10:15 am

    Thanks for the chance to win!
    gina.m.maddox (at) gmail (dot) com

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  • Michelle
    January 30, 2015 at 4:15 pm

    My previously used sourdough crust recipe calls for pre-baking the crust and then putting back in he oven with toppings. I’m curious what the difference is when topping raw dough vs pre-baking…?

    • Chris
      February 3, 2015 at 7:27 pm

      I guess it depends how thick you like your crust. I stretch mine out pretty thin so it and the toppings bake to just how I like them equally. If you went thicker on crust, I can see how you’d want to prebake it first.

  • Brittany
    June 16, 2015 at 2:14 pm

    Hi! I have a sourdough starter that already has the yeast mixed in. Do I need to still add the yeast that the recipe calls for?

    • Chris
      June 16, 2015 at 2:16 pm

      Hi Brittany

      Yes still use the yeast. Happy baking!

  • Scott
    March 26, 2016 at 5:35 pm

    How do you make/start a sour dough starter or do yo buy it?

    • Chris
      March 27, 2016 at 8:03 pm

      Hi Scott. I ordered mine from King Arthur Flour and used that for quite awhile until I neglected it for a month and killed it! I have read you can grow your own but I liked the ease of just having it all ready to go. King Arthur isn’t a bad way to go if you decide to go that route. Happy Baking!

  • Karyn
    December 31, 2016 at 9:31 pm

    My dough is rising in the lighted oven as I type! I’m so excited to try this. My sourdough starter is from the 1800’s… gold miners brought it up through Canada and into Alaska! It was given to me from my mother who has had hers passed down. Anyways this is the first time I’m making pizza crust with it and I’m very excited!

    • Chris
      January 2, 2017 at 8:23 am

      How cool! I feel guilty I couldn’t keep mine alive for a year and it was just from King Arthur Flour. Please let us know how it came out!

      • Anna
        March 5, 2017 at 1:11 pm

        Chris, if you find that you won’t be needing to use the starter for a while, why not try drying it out on parchment paper? They can store for almost an indefinite amount of time in a clean glass jar in the pantry. You won’t need to worry about neglecting it for too long in the fridge. I always keep some dried starter in the pantry in case I underestimated the amount needed for a recipe and I don’t have any left for keeping in the fridge.

  • Stephanie
    May 13, 2017 at 9:34 am

    Can this dough be frozen?

    • Chris
      May 15, 2017 at 8:42 am

      I haven’t tried freezing this dough but I have frozen other pizza dough and they are fine. Just seal tightly in a ziplock bag. Let thaw in fridge overnight before using. Give it a try let me know how it goes!

  • Gloria
    August 18, 2017 at 7:11 pm

    I’m trying this for the first time tonight! Happy to say I have a proofing drawer… getting hungry!

  • John
    August 5, 2018 at 7:22 pm

    Your pizza looks good but is not a true sourdough but a hybrid because of the use of dry yeast.
    To be called true sourdough there is only sourdough starter. I have been doing sourdough for some years and never use dry yeast. I also sprout my Organic grains which gives the pizza crust an even better flavour.
    Commercial dry yeast is bad. Straight sourdough is good for you. Also people with gluten intolerance and celiacs disease an eat products that only use true sourdough with no problems.

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