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Kunal's sourdough starter pizza crust

Prep Time 15 mins
Cook Time 15 mins
Resting Time 2 hrs 10 mins


  • 250 grams sourdough starter
  • 375 grams warm water
  • 30 millilitre olive oil
  • 2 grams yeast
  • 15 grams honey
  • 525 grams 00 flour or all-purpose flour 00 flour can be found at the Italian Centre
  • 15 grams salt


  • In a large mixing bowl add warm water, starter, honey, olive oil and yeast. Mix well. Allow to stand until yeast is bubbly.
  • Add flour and mix on low until incorporated. Allow to stand for 40 mins.
  • Add salt and mix on second speed for 12 minutes, scraping down the sides of the bowls every 3 minutes.
  • Divide dough into desired sizes according to pan size. Roll dough into tight balls and cover and let rise in a warm spot until doubled - approximately 1 1/2 hours
  • While the dough is resting, heat oven up to 450 Fahrenheit and put your pizza stone in to heat up. Prepare your toppings.
  • When dough is ready, punch down and stretch or roll to desired thickness. Place onto pizza peel or carefully remove stone from oven and place on top. Quickly add toppings and return to over for 10-15 minutes, or until crust is set and the whole pizza lifts when you lift one edge.


Avoid the temptation to overload your dough, two to three toppings is best and avoid overly too many wet topping on each pie. 
If you don't have a pizza stone, a cast iron pan will work as well.