Same Day Sourdough Pizza Crust Recipe
Today I’m sharing a same-day sourdough pizza crust recipe that takes about 5 minutes of hands-on time to make. This pizza crust is perfect for those days you have nothing planned for dinner.
Related: How to season a cast-iron skillet
Related: Sourdough Burger Bun Recipe
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Table Of Contents
- same day sourdough pizza crust recipe
- Sourdough pizza crust storage
- tips for same day sourdough pizza crust
- what to top your sourdough pizza crust with
- shop this post
- more sourdough recipes
- Shop my Six Month Meal Plans
- Pin it for later – same-day sourdough pizza crust
- print the same day sourdough pizza crust recipe
- Same Day Sourdough Pizza Crust
- Sourdough pizza crust storage
- tips for same-day sourdough pizza crust
- About Me
same day sourdough pizza crust recipe
This thin-crust, sourdough pizza recipe is healthy, delicious, and can be made all on the same day. It has a tangy taste and a crunchy texture that you can customize with any toppings you’d like. I discovered this technique through Lisa, of Farmhouse on Boone and have been hooked ever since!
what you’ll need for this pizza crust
- Cast iron skillet, pizza stone, or cast iron stone
- Sourdough starter
Related: How to Revive a Bad Sourdough Starter
sourodugh pizza crust Ingredients
- 2 cups sourdough starter, active
- 1 tsp Dried basil (or another seasoning of choice)
- 2 tbs Avocado oil (you’ll be heating this at 425 degrees F so it needs to be a high smoke point oil)
Instructions for same day pizza crust
- Place your cast iron skillet or pizza stone in your oven and preheat it to 425 degrees F.
- Once your oven is preheated, let the skillet sit in there for another 10 minutes. You want it to be hot, but not too hot so don’t leave in there too long.
- Remove your skillet from the oven once preheated and pour avocado oil on it.
- Then pour your sourdough starter directly on the skillet. Trust.
- Take your skillet (with hot pads) and swirl the starter around the entire surface of the skillet. You can put it all the way to the edges, or you can even let it go up onto the edges to create a barrier.
- At this point, your oil will have dispersed on top of your starter which is a good thing!
- Sprinkle some seasoning over the top of the wet sourdough starter.
- Place this back in the preheated oven for about 15-20 minutes. If you like it really crispy then you’ll be on the latter end of that range.
- Remove your pizza from the oven when it has become a golden brown color, lifts easily from the skillet and feels crispy.
- Top your pizza with your sauce spreading it as close to the edges as you like.
- Then top with whatever toppings sound good to you! Then place back in the oven until cheese is melted and toppings are heated. *see note number 6 below regarding topping your pizza with meat.
Sourdough pizza crust storage
refrigerator storage
Refrigerate your same-day pizza crust with or without toppings for up to 3 days. To reheat, place it on a cast-iron skillet, or pizza stone in a preheated 350 degree F oven for about 10 minutes until warmed through.
freezer storage
Same day sourdough pizza crust can be frozen after it’s cooked and cooled! Freeze without toppings in plastic wrap for up to 3 months. To reheat, simply defrost, add your toppings and bake at 350 degrees F until warmed through.
tips for same day sourdough pizza crust
- Your pizza stone or cast iron skillet needs to be hot enought to start forming a crust with your starter right away.
- However, you dont want your stone too hot or the crust will form faster than you can spread the starter and you’ll end up with a clump of starter.
- The amount in the recipe above is based on a 12-inch cast iron skillet and a medium-thin crust thickness. Adjust as needed.
- You’ll need quite a bit of fed starter for this recipe. I just keep enough on hand to always be able to make a couple pizzas (at least 5 cups).
- You can use sourdough starter directly out of the fridge if you fed it and allowed it to ferment and get bubbly for several hours before putting it in the fridge.
- If you’re using meat as one of your toppings, such as bacon or sausage, you can just use the same skillet and the fat from the meat to make your crust. No need to preheat the skillet in the oven. Just remove the meat and follow the directions as if the skillet was already preheated (because it was to cook the meat).
what to top your sourdough pizza crust with
These are my favorite combinations for this same-day sourdough pizza crust!
- Figgy piggy – fig jam, crispy bacon, goat cheese and arugula
- Spinach artichoke with homemade white sauce – the homemade white sauce recipe is in my Volume 2 Spring and Summer Meal Plan.
- Italian sausage with bell peppers, mozzerella and basil
- Kitchen sink style – pull out whatever leftover meat you have in your fridge, any veggies that would go well with the meat, and some cheese and you have yourself a pizza!
shop this post
(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)
- Berkey water filter (we use the Royal because we drink an insane amount of water!)
- Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
- Azure Standard: $25 off your order. Code kyrieluke1
- Dutch oven
- Stand mixer
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
more sourdough recipes
Traditional sourdough dumplings
Roasted Garlic Sourdough Bread
Pumpkin Sourdough Cinnamon Rolls
Shop my Six Month Meal Plans
Shop for my six month meal plans here. These will help give you a restful dinner-time routine by giving you all your recipes laid out in a weekly meal plan format for 6 months.
Pin it for later – same-day sourdough pizza crust
Related: Burrata Bruschetta Italiana Recipe
Related: Sourdough Breadsticks Recipe
print the same day sourdough pizza crust recipe
Same Day Sourdough Pizza Crust
This thin-crust, sourdough pizza recipe is healthy, delicious, and can be made all on the same day. It has a tangy taste and a crunchy texture that you can customize with any toppings you'd like.
Equipment
- Cast iron skillet or pizza stone
Ingredients
- 2 cups sourdough starter active
- 1 tsp dried basil or another seasoning of choice
- 2 tbs avocado oil you'll be heating this at 425 degrees F so it needs to be a high smoke point oil
Instructions
- Place your cast iron skillet or pizza stone in your oven and preheat it to 425 degrees F.
- Once your oven is preheated, let the skillet sit in there for another 10 minutes. You want it to be hot, but not too hot so don't leave in there too long.
- Remove your skillet from the oven once preheated and pour avocado oil on it.
- Then pour your sourdough starter directly on the skillet. Trust.
- Take your skillet (with hot pads) and swirl the starter around the entire surface of the skillet. You can put it all the way to the edges, or you can even let it go up onto the edges to create a barrier.
- At this point, your oil will have dispersed on top of your starter which is a good thing!
- Sprinkle some seasoning over the top of the wet starter.
- Place this back in the preheated oven for about 15-20 minutes. If you like it really crispy then you'll be on the later end of that range.
- Remove your pizza from the oven when it has become a golden brown color, lifts easily from the skillet and feels crispy.
- Top your pizza with your sauce spreading it as close to the edges as you like.
- Then top with whatever toppings sound good to you! Then place back in the oven until cheese is melted and toppings are heated. *see note number 6 below regarding topping your pizza with meat.
Video
Notes
Sourdough pizza crust storage
refrigerator storage
Refrigerate your same-day pizza crust with or without toppings for up to 3 days. To reheat, place it on a cast-iron skillet, or pizza stone in a preheated 350 degree F oven for about 10 minutes until warmed through.freezer storage
Same day sourdough pizza crust can be frozen after it’s cooked and cooled! Freeze without toppings in plastic wrap for up to 3 months. To reheat, simply defrost, add your toppings and bake at 350 degrees F until warmed through.tips for same-day sourdough pizza crust
- Your pizza stone or cast iron skillet needs to be hot enough to start forming a crust with your starter right away.
- However, you don’t want your stone too hot or the crust will form faster than you can spread the starter and you’ll end up with a clump of starter.
- The amount in the recipe above is based on a 12-inch cast-iron skillet and a medium-thin crust thickness. Adjust as needed.
- You’ll need quite a bit of fed starter for this recipe. I just keep enough on hand to always be able to make a couple of pizzas (at least 5 cups).
- You can use sourdough starter directly out of the fridge if you fed it and allowed it to ferment and get bubbly for several hours before putting it in the fridge.
- If you’re using meat as one of your toppings, such as bacon or sausage, you can just use the same skillet and the fat from the meat to make your crust. No need to preheat the skillet in the oven. Just remove the meat and follow the directions as if the skillet was already preheated (because it was to cook the meat).
About Me
Another winner!!! Such great ideas and subs!!!
It’s such a quick and easy recipe and you can do anything you want with it!
Thanks for stopping by! Please let me know how you like this recipe!