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Homemade Sourdough Pizza


  • 160 g sourdough starter/mother/culture
  • 600 g flour plus extra for kneading/rolling - preferably bread/pizza flour but plain will do
  • 5-10 g salt
  • 400 g water


  • Combine all ingredients in a mixing bowl.
  • Don’t forget to feed your leftover sourdough starter if you want to keep your culture going.
  • Tip your dough onto a floured surface.
  • Work and knead the dough (and keep adding extra flour if needed) until it is no longer sticky.
  • Divide dough into portions - there should be enough for 2 large pizzas, 3 medium or 5-6 small/personal sized pizzas depending on how thick you like your dough.
  • Keep pizza dough balls in a covered container with room to expand in the fridge for up to 4 days.
  • Remove from fridge at least 2 hours before needed to allow time to get to room temperature.
  • If using dough the same day, sit at room temperature or preferably in a warm place for 6-8 hours before using.
  • When ready to use simply roll to desired size and thickness, add toppings of choice and bake - use a pizza steel or pizza stone for the best results.