Making Pizza Dough

See Also: Grilled Sourdough Pizza Recipe (below)

Pizza critics often contend that it’s the quality of the crust that makes the pizza. Fortunately, it’s fairly easy to make an excellent pizza crust at home with a simple pizza dough recipe as long as you follow a couple of easy, yet critical, instructions to get that great crust.

They are…

1. Crank up the temperature of your oven to the highest heat it will reach. Most home ovens will not exceed 500 to 550 degrees, but that is plenty sufficient as long as you also…

2. Use a quality baking stone and give it time to reach full heat saturation. By “a quality baking stone”, I mean a thick stone with good heat retention and heat transfer qualities. If yours doesn’t fit this description, any baking stone is better than none. It doesn’t have to be expensive. Many people even find quarry tiles purchased at their local building supply store for a few dollars quite satisfactory.

The rest comes with a little practice. Once you’ve made a few pizzas, you’ll develop a good feel for the dough and for the baking characteristics of your oven and baking stone. I’m reluctant to claim that the pizza I make in my kitchen oven or outdoor grill is as good as or better than the award winning wood fired pizza available in town. So I won’t . But it’s close enough that I haven’t felt the usual compulsion to buy theirs in a long time.

If you want everyone at your house to be happy, make one of these crusts, put on your favorite toppings and follow the simple baking instructions. Making exceptionally good pizza is easily within reach. I hope these videos inspire you to give it a try.

The pizza dough I make in this video could hardly have been faster or easier. The “appreciation-to-effort ratio” on this one is excellent. In other words, you’ll chalk up some serious points with your spouse, kids and guests without knocking yourself out.

This recipe makes two 12-14″ thin crust pizzas and calls for:

  • 2 1/4 cups all purpose or bread flour
  • 1/2 tsp. salt
  • 1/2 tsp. instant yeast
  • 3 Tbs. olive oil
  • 3/4 cup luke warm water
  • Your choice of toppings

Before making this pizza, you may also want to watch the following sourdough pizza video.

Grilled Sourdough Pizza

Given my obsession with sourdough starter, doesn’t it figure that I would include a sourdough pizza crust recipe here as well? You bet! And predictably I think it’s fit for the Gods.

This recipe is more involved and may take a little getting used to because of the addition of the sourdough starter. If you haven’t worked with sourdough before, you’re facing a bit of a learning curve. But if you’re already baking bread with it, then you’ll find this recipe almost as easy as the one above.

This recipe also makes two 12-14″ thin crust pizzas and calls for:

  • 1 1/2 cups all purpose or bread flour
  • 1 1/2 cups sourdough starter
  • 1-3 Tbs water (see video)
  • 2 Tbs olive oil
  • 3/4 tsp. salt
  • Toppings

More elaborate recipes may coax more flavor from the grains and possibly improve on the texture and consistency of the crust. But as with the no knead bread recipes, I think these pizza recipes and methods strike the right balance of time, effort and quality that’s suited to the typical harried lifestyle we tend to live.

Breadtopia reader comment:

The “sour dough workout” shouldn’t be a joke. I found that when “air kneading” I got the same exercise for my arthritic hands as I do with my little ball of soft “clay stuff.” Thanks for a great new recipe. Pizza dough has always been a failure for me, but I love my sour dough and this worked great; both eating and exercising.


  • If you don’t have a pizza peel, prepare your pizza on the back of a cookie sheet spinkled with corn meal.
  • From the comments below, Ed suggests: “Try a little semolina flour in your pizza next time. It makes the crust a bit chewy and gives it a nutty flavor”. Thanks Ed!
  • Another great tip from Connie Dove’s comments below: Prepare the crusts on top of upside down cookie sheets that have been lined with parchment (works better than semolina or bread crumbs). Slide paper & pizza into oven/grill and once the pizza has been on the stone for a half minute, the parchment paper slips right out from beneath!
  • Scroll down (or click here) to the Feb. 12, 2008 post by Fonseca for some great info on converting this recipe to all whole wheat.
  • News Flash (8 Nov, 2009). Thanks to Mike Gallaher for scoring this great looking pizza dough recipe, and to “hipkip” for sharing his pizza sauce recipe just below Mike’s posting. (Clicking links will take you directly to their posts below.)

For a super thin & crispy crust:

Marty (a Breadtopia reader) has developed a method for making a cracker thin pizza crust. So if you like a thin and very crispy crust, give this a try…

Special equipment needed:

  • Dough Docker (a fork could be used but the docker really puts a lot of holes in the dough quickly)
  • Pizza screen (I use a screen, it has the advantage of being very light weight, and no peel is needed).
  • Or a Pizza stone
  • Pizza peel, if using a pizza stone.


  • Pre-heat oven to 450 degrees.
  • Roll out your favorite pizza dough, very thin.
  • Place dough on pizza screen(or a pizza peel if using a pizza stone).
  • Using the dough docker (or forks), pierce the dough, make sure there are a lot of holes!  This will keep the crust from puffing up.
  • When oven is heated up thoroughly, quickly place the dough in oven (or on stone, if using)
  • cook for 3 minutes.
  • Take crust out of the oven, and flip upside down, and return to oven, cook for 3 minutes more.
  • Take crust out of oven, the crust should be light brown and crispy.
  • Top with your favorite toppings and return to oven.
  • Continue cooking for another 5 to 8 minutes.

The crust will be thin and cracker-like and very crispy!

{ 225 comments… read them below or add one }

Margaret September 11, 2014 at 12:19 am

I have had my starter going for not quite a week. It is bubbling beautifully so yesterday I decided to try making your rye bread – I think it had spelt in it, which I didn’t have so just used white bread flour, wholemeal and rye. I put it in the fridge as instructed and goodness me, I was a bit afraid it might go right over the top of my large bowl overnight. However, I managed to follow instructions, took it out and gave it a light kneading to get it into shape for my small loaf tins and then put it in to bake this afternoon. Bliss. I cannot believe how easy it is and how delicious. Now I am trying sour dough roasted pizza.

I do have to confess while staying with my daughter and partner in France I attempted to get a starter going but oh, what failures I had. I am still living it down. I am taking lots of photos which I am going to send over to them just to prove it is not impossible!!


Madelyn September 9, 2014 at 7:04 pm

OMG Pizza #3 perfection! We’re never going out for pizza again!

I used a little less flour, water, yeast and salt so my batch of dough was just a little smaller so I could roll it out really thin.


Madelyn September 8, 2014 at 4:49 am

Instant vs Active yeast…For the recipe above calling for instant yeast I bought Fleischman’s RapidRise yeast. It’s labeled ‘highly active yeast’ easily confused with active yeast if you haven’t read up on the types of yeast. In very fine print on the back of the package it says “instant yeast is faster rising if used by” such and such date. The key though if you don’t see that fine print is it’s instant yeast if it says add to dry ingredients. Active yeast is started in warm water.

It’s much quicker to use instant yeast! But as I learned in the super market it is not necessarily clearly labeled “instant yeast”.


Madelyn September 7, 2014 at 8:43 am

Thanks for the great video. I was inspired to make pizza having recently puchased a stone baking tray. Your video helped me get past the trepidation of trodding into untread cooking territory.

I was grateful, too, for the suggestion that it can be rolled out on parchment paper. I don’t have a peel but the parchment was perfect.

I didn’t have instant yeast, and my jar of active yeast was apparently dead! Luckily i had my trusty starter (nee 2009). The gotcha was I wanted pizza that evening and the rise wasn’t happening fast enough so I put my oven on Rapid Proofing, which I’ve never used before. That did the trick. My starter is a rye starter, but it was just fine. My first Pizza was a success and hubby kowtowed in appreciation.

Thanks again. Love your site, though been away for a while.

BTW ran out this morning and made sure my pantry had fresh supply of instant and active yeast!


Brad August 12, 2014 at 9:30 pm

Over the last year I built a brick oven. I’ve been making SD no knead for months and Turing out some nice loaves. But my pizza dough never really came out ( and I tried several flours) until last night–not sure if it was the summer heat or just hit the combo, but they were so good coming our of the wood oven!


Catriona Pascoe June 21, 2014 at 4:16 am

I made Sourdough pizza bases for dinner tonight.
Thanks for the recipe.


Lisa April 20, 2014 at 12:24 pm

I am super-stoked to report success using the above recipe as my maiden voyage with my “pineapple juice solution” sourdough starter. Last night, I made two gorgeous -and delicious!- pies using 1c bread flour and 1/2c whole wheat flour… pepperoni/pineapple on one and my attempt at a Pizza Lucé Shrimp al Pesto copycat on the other. I fed the starter a few hours before using it yesterday, again after using 1-1/2c for the pizza dough, and again this morning, and now I’m ready to try something else… la cloche, proofing basket, and dough whisk should arrive tomorrow, so :D Maybe some kind of Easter rolls for tonight? Thank you, Breadtopia!


Breadtopia April 20, 2014 at 12:28 pm

Awesome. I’m stoked for you.


anthony February 10, 2014 at 3:19 pm

I cooked my first at home pizza on a permabrent stone which was broken in per the manual. I used the basic pizza dough recipe as above & cooked at 550 bake. Some of the dough (rolled very thin) stuck to the stone while the cheese & sauce had melted and bubbled.
Any ideas on why my dough stuck to the stone.
Thx to all in advance,


Mark Carter February 11, 2014 at 7:01 am

Try using a dough docker to prevent the bubbling. The dough shouldn’t stick as long as you have some corn meal down and the heat is high.


T. G. Greco February 3, 2014 at 4:28 am

I used oven for my pizza, but seeing this using grill. I think they differ in taste, I guess, let me try it at home… I will do some experimental.. thanks for sharing


GW January 16, 2014 at 9:42 pm

My first pizza had to have artichokes, olives, spinach, red onions on top.


GW January 15, 2014 at 5:18 pm

If you were to cook these in the oven inside what temperature and time would you recommend? Thanks, GW


GW January 11, 2014 at 12:35 am

Is the sour dough mentioned in the recipe white, wheat or what? Would be a bit easier for my first time. Thanks


Breadtopia January 11, 2014 at 5:53 am

It’s white. White wheat. But could be just about anything.


Mike December 2, 2013 at 1:43 am

Could I put the ingredients into my bread machine to knead? I have arthritis and its difficult fore me to knead dough. Thanks to all of for your suggestions


Maxina December 1, 2013 at 8:42 pm

Ok, commenting again, but really this is the best recipe for ANY pizza!
I have to add however, that after making it a few times now I have come to a technique that works for me..
The recipe is as you have stated but when it comes to adding the water I do this by leaving the tape at a trickle and as I knead I wet my hands periodically until the dough is where it’s supposed to be and then keep kneading. Works perfect!


Mark Carter November 26, 2013 at 12:25 pm

I’ve used several of your recipes over the years to better my pizza making. I’ve used your non-sourdough starter recipe (since I didn’t have a starter) with great success. Once I bought your starter and didn’t get a good return, so I threw it away. As of today, I’m on the third day of making my own starter using the “Pineapple Solution”. I wanted to share a few pictures with you and ask that maybe you could update some of your videos. The reason I want some updates is that you say that @ 700 (approx) degrees in your grill the pizza will take about 7-8 minutes but I’m finding that it takes about 4-5 minutes for mine. Also, I had huge problems with the pizza “bubbling” up on the stone. That’s when I discovered a dough-docker. Now I never have the problem again.
Again, thanks for your simple to follow recipes. I hope to make a rye starter after my whole wheat version is completed. I will come back and include some pictures of that if/when I can. For now, here’s a recent picture of my pizza from your recipe with a dry yeast. I put duck breast, fresh mozzarella, goat cheese , sweet peppers, Roma/plum tomatoes, and topped with fresh basil. It was delicious; the best I’ve made so far.


tiffysquid September 16, 2013 at 10:42 pm

i threw the ingredients for sourdough pizza crust and mixed them before realizing that the recipe is incomplete — you’re supposed to watch a video, but i couldn’t find the video! any clues? thanks!


Maxina September 16, 2013 at 1:11 am

My first sourdough pizza was last weekend but it didn’t last long enough for me to get a photo….. So here’s this Sunday pizza. I work long hours during the week so Sunday is now sourdough pizza day and the guys (my boyfriend and his brother now bunking with us) love it!
It works out about 50% whole wheat/spelt and white since my starter is a whole wheat/spelt combo for the bread, which gets made on Saturday…… Toppings are bacon, broccoli, and yellow tomato. The other one had an egg cracked on it, as in a typical “quatro stagione”…


Steve July 19, 2013 at 11:03 am


I am trying to find a recipe for pretizel dough for making sandwich rolls. Is there one available? Thanks for your time.



Christopher Steed July 8, 2013 at 11:49 pm

Just thought I’d chime in, as a pale outsider, to state that you fools are head-over-heels for some pizza :) Never knew the main ingredient of pizza dough is 1088 grams of pure science cooled to exactly 67.12 degrees :) Keep up the pizza fanaticism, guys! (I was searching in the first place for a way to cook a cheap store-bought pizza without an oven since our electricity is on the fritz.. Saw some amazing outdoor brick ovens in the process. I’ve got brick and concrete mix, but not the right brick).. Anyway, stay strong, Cult of The Glorified Pie! May you find that golden recipe that breaks loose your earthly constraints!


Leonard Bibbo May 27, 2013 at 3:47 pm

I have been playing with my recipe for pizza dough for quite a time trying to find the magic answer. By George !!! I believe i’ve got it !!!
Al Finalmente !! (finally) for a 13″ thin crust pizza:

170 gms Bread flour
102 gms cool (75 deg) water (60% hydration)
4 gms Dry active yeast ( 2% +) = (tsp)
5 gms brown sugar (3%)
6 % E.V. Olive oil (11 gms)
3 gms salt (2%)

Mix salt with flour
Mix water yeat and sugar and let sit ~ 15 + / – min.
Combine both and add oil and knead to mutsy putsy smooth consistency. Let rest for 15 min or so.
Coat your hans lightkly with olive oil and then use them to coat the dough. Put the dough in a freezer bag and put the dough right into the fridge. Do this early in the morning (8 AM +/-) or even the night before.

Remove the dough from the fridge 11/2 to 21/2 hours before making the pizza – depending on when you put i in the fridge and how cold the fridge is. You want it to get tback to about 75 -80 deg.

Place it on a batch of flour and put flour on top of it.
Press it down in the center. Pick it up and with your hands start to form a ring by rotating it and leaving a 1/2 inch of dough on the outside as a ring. Flour – Flour – Flour…always. The dough will absorb what it needs. Not enough flour and the dough will tear.

Flop it back and forth in your hands, put it down and spread it with your fingers…gently and with flour.
Takes some practice but do it right and you will have a wonderful pizza crust.


Rob L May 8, 2013 at 11:27 pm

I’m sort of a pesto geek and here’s a tip your wife may find interesting. She may have discovered that when pesto leaves are cut or chopped finely, for example, like when making pesto, the pesto begins to turn brownish after several minutes . Here’s a little trick- I first blanch the basil leaves in boiling water for 30 seconds then plunge the leaves into a bowl of ice water, which sets the beautiful green color. I’ll then make enough pesto for a few jars and I’ll keep them in the fridge for a few months and that vibrant green color is still a sight to see. The interesting thing is the boiling water turns a brownish color. Hope this helps.

Reply May 6, 2013 at 3:59 pm

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wanda April 9, 2013 at 1:41 pm

does anyone have a recipe for spicy pizz sauce. I’m sure I saw one on this site ages ago but I can’t find it… the ingredients called for can whole tomatoes crushed, marjoram, basil, fennel ,olive oil and garlic.. I am just not sure of the quantities. I’m pretty sure it was 2 tsp of marjoram and basil plus 1/4tsp of fennel. Not sure if the tomatoes were drained and then crushed or the entire can along with it’s juices was thrown into the skillet to simmer for 30 min along with the other ingredients.


Tom February 27, 2013 at 1:51 pm

Renaldi’s Pub, 2827 N. Broadway, Chicago, IL 60657 makes a specialty pizza in addition to their regular Chicago style pizza called spongioni. I has a lot of air in the crust and seems to be crunchy throughout. Is this likely a variation on sourdough pizza, perhaps using more yeast than usually required?


Deb January 13, 2013 at 5:38 pm

I have a question about baking stones.

I have an inexpenive pizza stone that I got from my local kitchen store. I also have some marble pieces that are apprx. 1″ to 1.5″ thick, one side is finished and the other isn’t, would the mable work?
Thank you


susan January 13, 2013 at 9:15 pm

Might work. Only way is to try it. Depends on the marble. Some will crack. What don’t you like about the pizza stone? Terracotta tiles work, Iron griddles work. Lots of options. Experiment ! The stone doesn’t have to be a fancy one. They all pretty well do the job. Good luck!


Jim February 5, 2013 at 2:03 pm

No, the Marble isn’t what you’re looking for. It’s more dense than a pizza stone or unglazed quarry tile, and is likely polished and buffed. The pizza stone is more porous, and that will wick steam away from thee pizza, giving you a crispier crust. The marble won’t suck up any of the steam, and instead you’ll end up with pizza with a soggy bottom.


Ken January 1, 2013 at 7:48 pm

Thanks for all the info on this site !

Just wondering, in the grilled sourdough video, what are you using on your pizza peel to make the dough slide so easily? Where can I buy it? The pie looks delicious btw!

My wife just mixed up her first batch of your sourdough starter a few minutes ago. She and I are homemade bread newbies but she’s got some experience using store-bought whole wheat dough to make pizza in our oven on a pizza stone. The dough gets hung up on our wooden peel even with cornmeal. Can’t say I really care for cornmeal under my pizza either…

Had to go this route due to cholesterol issues (reduce white flower intake) and not being able to buy a local whole wheat pizza with lowfat cheese. Homemade dough looks so much healthier and tastier anyway…

Thanks again for maintaining this site.


Breadtopia January 4, 2013 at 8:40 pm

Hi Ken,

That’s the Super Peel, a great product and one of my favorite culinary toys.


Notjustachick May 25, 2012 at 3:25 pm

SO – i”ve now become addicted to making homemade pizza.. after several “good” attempts… and playing with the dough… I’ve got what I think it’s enough to keep my household away from the fast-food variety! AND i use my BBQ to get the hot hot hot temps! Your tips on here are perfect.. very helpful. I’ve also found keeping the dough as “wet” as possible ensures a great crispy crust on the outside…nice and chewy on the inside! Love this website! time I’ll try adding some sourdough starter to it! who knew! shows my successful tries!


Becky Sue May 6, 2012 at 5:56 pm

So I made the yeast pizza crust using Whole Wheat Bread Flour. It’s okay but I like the mix of whole wheat and white flour better.


William Atherton-Powell March 4, 2012 at 11:47 am

Made exactly as described and grilled on a stone on the barbecue, the sourdough version was a delicious pizza, best we have had in years. The dough was very relaxed when I rolled it out, perhaps something to do with the sourdough. We used the Carl Griffith sourdough starter for what it’s worth. You have a wonderful, useful, site.


Karil February 24, 2012 at 10:53 am

Hi, just a note on simplifying pizza toppings and at the same time augmenting flavor! Here in France, we have an outstanding frozen food store : PICARD. Their frozen foods are like no other! I imagine you might find similar ingredients in the States. I use their chopped garlic, frozen herbs, grilled multi-colored sweet peppers, grilled eggplant, grilled onions, grilled zucchini. These ingredients have so much flavor and much less water in them, making them perfect for pizza. When I remove them from the freezer, within minutes, they are ready to cut to size, and a few minutes later, I can top the pizzas with them. While the pizza stone preheats, I mix some tomato sauce with the frozen garlic and reduce it in the oven. I also roast the frozen mushroom slices in the oven while the stone is preheating. Allow these ingredients to cool before topping the pizza with them.
In the summer, I often grill Mediterranean vegis on the grill and freeze them for such quickly made pizzas. Such grilled vegis are also excellent in last-minute lasagnes and casseroles.


Laura Gilger February 20, 2012 at 5:10 pm

I’m making sourdo pizza and am wondering if I use some white wine, will it adversely affect the sourdough? I’ve made the sourdo before, and love it!


Mike February 18, 2012 at 1:44 pm

I have made several bread dough’s and pizza dough’s and I can’t seem to find a good way to store the ready made dough’s overnight without them building up a crust. Any suggestions? Thanks


Ed February 18, 2012 at 1:52 pm

I’ve had good luck brushing or spraying the top with olive oil then covering, as airtight as possible, with plastic wrap.


Notjustachick May 25, 2012 at 3:26 pm

I oil up the bowl well, toss the dough to coat, and use plastic wrap to keep it sealed… so far works great


Dave February 17, 2012 at 2:30 pm

Hahaha, and at 450F, the pizza should be about done in 7-8 minutes, start watching after 6 1/2 minutes…use timer!

Also…if you just place the dough in oven for maybe 1 1/2 minutes before adding topping….pull out, then add the topping then cook for 5-6 more minutes, you’ll get a crunchy chewy dough texture….with huge bubbles in crust!


Dave February 17, 2012 at 2:22 pm

Oh heck: I forgot to say add the salt to flour when adding the oregano and thyme…there, I just did!


Dave February 17, 2012 at 2:20 pm

Thanks for the info, going to try making the sourdough starter, then the sourdough pizza. Then I’ll compare to the one I’ve been using with rave reviews for a couple of years:

4 cups all- purpose flour, or the “00” Pizza flour, both taste about the same. The GP flour seems to rise a tad more.
1 teaspoon seasalt.
1 1/4 cups 110F water.
1 package (1/4 oz/2 1/4 tsp) Fleishmann’s active dry yeast.
1 tsp honey or sugar.
1 tsp Oregano (rubbed together between palms to powderize)
1/2 teaspoon thyme.
1/4 cup milk.
2 tbls virgin olive oil
Place flour in mixer bowl. Add oregano and thyme to flour.

Use thermometer, heat water to 110F. Add yeast to measuring cup, add sugar. Add 1 1/4 cup of heated water to yeast/sugar.

When it increases by 50% volume, start mixer and add the yeast water. Let mix on low setting, using plastic spoon to lift dry flour off bottom of bowl. Add milk. Add olive oil. When the dough forms a ball around the mixer blades, stop and remove from bowl. Add dough to a glass bowl that has been oiled with olive oil. Cover with same size glass bowl, set on counter overnight. In one hour, punch down the mixture, which should have increased triple or more in size . Repeat after two hours.

Heat oven to 450F. Divide the dough into four baseball-size balls.

Flour counter top, place one ball inside, roll around, lightly sprinkling more flour on any sticky areas. “Lightly” brush a little olive oil in pizza pan (12″) and sprinkle on corn meal ( 1/2 tbls).

Add flour to rolling pin, roll out the dough from middle. It should be @ 1/8″ thick when finished rolling, or less. The thinner the better, but too thin is harder to place on pizza cooking pan.

Pick up dough from edges, get it “loose” from countertop and “flip” onto pan like you were flipping a sheet making a bed. If it tears, try again, just roll in out again, no harm done, and after one or two tries, you’ll see how easy.

Add toppings. Place in oven, and watch for the middle of the pizza to “just start” browning the *top* of the cheese…forget what the edges look like: concentrate on the middle cheese “just starting” to get golden brown on a *few* areas.

Remove, and slide onto metal cooling rack for at least 3 minutes.

It will rival any pizza you’ve ever had. Really. Patience, and closely watching the cooking time. Big bubbles in dough, the “sourness” from the milk and a hint of oregano/thyme…it’s really good!


Gingin February 8, 2012 at 3:55 pm

If you don’t have a pizza stone…use a 12″ cast iron skillet.


Holly June 18, 2012 at 8:50 am

I thought of using a cast iron pan but I was afraid of it cracking from the high heat of the BBQ. I did break my pizza stone by using it on the BBQ. So what I have ended up doing is buying some fire brick from the lumber store. I lined them up on the grill. They take a bit to get hot but it works beautifully.


Elliot January 25, 2012 at 11:49 am

Looks great. Wondering what kind of salt you are using as the weight between Kosher salt and table salt can differ greatly by volume. There is even a big difference between Morton’s and Red Diamond Kosher salt. Thanks


Breadtopia January 25, 2012 at 11:52 am

Hi Elliot,

I use some kind of mineral rock salt I get in bulk at a local Whole Foods type grocery store. But I really don’t think it matters much at all what kind you use.


Mike January 14, 2012 at 12:57 am

I have made this sourdough pizza dough (3) times and everybody that has eaten it has said it was the best they have ever eaten. I have heard by leaving the dough in the refrigerator for up to (2) days, it will have more of a sour taste to it. I will try that next. I love this website by the way. Talk to all next time and I will continue to read.


kim January 10, 2012 at 10:53 pm

I am a newbie with the sourdough starter and on my second attempt. the starter seems to bubble just fine, but when I use it in recipes, it takes what seems like 24 hours to accomplish what was supposed to be a 90 minute rise of the dough. Bread still tastes good, but any suggestions as to what I can do differently to get the started to have a little more oomph ? Generally I let it sit for about 4 days with feedings.


Laura @ hip pressure cooking January 13, 2012 at 8:24 am

It could be your ambient temperature. My house, and particularly kitchen, is cold this time of year so I preheat the oven while I’m mixing stuff (usually for only 5 minutes to get it warm and not hot) then turn it off and put my doughs in there to rise.

Also, make sure to use purified water – bottled or boiled and cooled to make sure there is no chlorine to kill your culture.




kim January 13, 2012 at 7:33 pm

Thanks for the advice I will keep at it until I get it right. I’m on a mission to make this work


Gloria Carter January 9, 2012 at 8:34 am

Believe it or not, after much trial and error I have found that a splatter screen works wonderfully to bake my pizza on. Crust is crispy and brown.


kim January 10, 2012 at 10:55 pm

I will have to try that, cool idea. thanks


Mike December 28, 2011 at 4:30 pm

I am doing my first starter and will be baking my first sourdough bread tomorrow after the starter is ready. I will use any remaining starter for a sourdough pizza crust. I can’t wait. Wish me luck!


Jim December 22, 2011 at 12:46 pm

I am a fan of pizza stones and high oven temperatures also,
but why do you not use sugar in you dough recipe? Most recipes I have used/seen use sugar.


carol wharton December 5, 2011 at 7:25 pm

I used to use a peel and oftentimes had difficulty sliding the pizza onto the oven onto the stone. Then I had several good stones crack. So I started using a metal no stick perforated pizza pan. I spray the pan first though just to make sure it doesn’t stick in the event my pizza has taken me longer to dress than usual. I brush the dough with olive oil and using a fork I prick holes all over it. Then I prebake in a hot450 or 500 degrees for several minutes on the middle rack, remove and dress as usual. I bake the dressed pizza for another 5 minutes or so, removing when the crust is light brown and the cheeses metlted. Immediately upon removal I brush more olive oil on the exposed crust to keep it from getting dried out.
The result is as good as using the peel and stone.
( I leave the cracked stone in the oven to maintain more even temp)


teresa October 15, 2011 at 9:00 pm

i just used up most of my starter on this very first project.
i’ve been using spelt with some barley
my dough is oiled up and waiting for it to rise.
my question is…i just realized i dont have a working oven :(
all i have is a toaster oven
what can i do with my pizza dough now?
any ideas?


David September 23, 2011 at 10:11 am

Just finished putting together the thin crust, sour dough pizza
dough. Covered and put it into the refrigerator for a couple of hours. Shall be taking it out then, and letting it rise, etc. for an early dinner.
Compliments to Ed for suggesting a bit of semolina flour. His advocacy of semolina has led me to add a cup or so to nearly every bread recipe with excellent results. His “Sicilian” bread is really
“made” with the semolina.


David September 22, 2011 at 1:17 pm


Assuming the full recipe yields two 12/14″ pizzas, I wondered
how these would freeze. I thought about completing and eating one pizza and freezing the other without topping, then whipping the frozen base out, thawing (or bake it frozen?) it, adding toppings, baking till cheese is brown?


Breadtopia September 28, 2011 at 8:12 pm

Freezing pizza dough is a great way to go. I do that a lot. After mixing up the dough, I put a few extra dough balls in small individual oiled freezer bags and put them in the freezer. They’re good for up to at least 2-3 months in there and really nice to pull one out to thaw several hours before you want a pizza.


Kaye May 21, 2012 at 9:44 pm

Wow never thought of that. Could you flatten the dough slightly it stacks in the freezer better that way and would defrost faster.


Breadtopia May 22, 2012 at 4:48 am

Hi Kaye,

And I never thought of that. Yes, I think that would speed up defrosting.


David September 22, 2011 at 9:40 am

Great information. I’ll get started in a few minutes. Was just putting together the dry ingredients for bread and had not visited “topia” for a while, and saw this wonderful guide to sour dough pizza. Question: does one line his peel with parchment? The last time I tried pizza, I got wonderful flavored dough, but a big mess of a lump of what turned out to be tomato flavored bread! The paper seems to be the key to neatly sliding the pizza on to the heated stone. So, is parchment the paper?
Then, what is a “pizza screen,” (one can imagine it, but seeing it is the important thing!) and is it available at the Breadtopia store?


Breadtopia September 28, 2011 at 8:07 pm

Parchment paper can be a big help with sliding the pizza off the peel easily. People often use cornmeal or semolina flour on the peel too so the dough is less likely to stick.

I think the pizza screen you’re talking about is also called a pizza crisper. I’ve never use one, but I suppose I should give it a try one of these days.


Doug September 18, 2011 at 8:34 am

Not an emergency..just wondering why ..when i click on the links .. I do not get redirected..tried with two browsers, and also restarted my comp..also tried to go to Archives, and there is nothing this a me thing? I was going to check out the whole wheat pizza dough recipe and the pizza sauce..


Doug September 18, 2011 at 8:36 am

yes..the archive mess up was a me thing, not sure about the links tho…


Breadtopia September 18, 2011 at 10:02 am

Sorry to put you through all that, Doug. It was totally my bad. The links should be working now.

Thanks VERY much for catching it and bringing it to my attention.


Jeanne August 28, 2011 at 7:34 pm

This was delicious. My only problem is trying to decide which toppings to use without getting carried away! I cranked up the oven to 550* and 7 minutes later it was mottled browns on the bottom and cheeses were melted and browned. I did put too many veggies and those juices all come flooding off when I cut it and picked it up to eat, oouuch! really hot. so… don’t make my mistake. I called it the “libra” pizza cuz of my indesiciveness. The second crust I’m going to make the cinnamon and brown sugar, butter one. I can hardly wait.


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