Sourdough Pizza Dough

25 March 2009

Pizza here generally means either Pizza Hut or Dominoes Pizza, both US chains that have infiltrated Sri Lanka. They offer pizza at probably about 2/3 the price it would cost in the US or Canada, but the quality… Well, let’s just say that, for someone who’s had really good pizza, it leaves something to be desired.

I’ll also add that Pizza Hut and Dominoes pizza in Canada is excellent compared to the schlock we get here.

For example, we’ve had pizzas that had perhaps three pieces of chicken for the entire pizza. Or six pieces of onion. We’ve had completely flavourless pizza – no seasoning of any kind. And when they say “chicken sausage”, they really mean chicken wieners. Wieners.

Does anyone here think wieners on a pizza is a good substitute for sausage? Anyone?

At times, we’ve had pretty passable pizza – not excellent, just passable. Never have I had excellent or even very good pizza here.

So. What does a girl do? She makes her own, naturally.

And since any good pizza starts with pizza dough, here’s my experimentation with sourdough pizza dough. Sourdough because I don’t use commercial monocultured yeast. πŸ™‚

Sourdough Pizza Dough


  • 390 grams (1 1/2 cups) sourdough starter (100% hydration)
  • 15 grams (1 tablespoon) olive oil
  • 1 teaspoon salt
  • 150 grams (1 1/2 cups) flour
  • 1 tablespoon dried rosemary


  1. Mix sourdough starter with olive oil, rosemary, and salt, then mix in flour until you have a soft dough..
  2. Knead about 10 minutes until dough is smooth and elastic.
  3. Cover and let rise until doubled in volume, about 1 1/2 to 3 hours.
  4. Shape into pizza crust either by rolling out or by using your fingers to manipulate the dough. I use pans with 1+” walls, so I put about 3 tablespoons olive oil into each pan first and then spread with my fingers.
  5. Let rise another 1 1/2 to 2 hours.
  6. Top with sauce, toppings, and cheese, and bake until done, about 15 minutes on my broken oven’s highest setting, which is probably about 450F/230C.

The original instructions (I’m no longer sure where I got the original from – if you recognize it, please let me know where you’ve seen it so I can link to it) said to divide this into three balls for the crusts for three 10-12″ pizzas. I found that the dough was too thin for my tastes, and since my pans are 12″ in diameter, I tried using the entire amount for one pizza. It resulted in a fairly thick, substantial crust, probably close to a deep dish pizza – I haven’t had or seen one, so I’m guessing on equivalencies.

By dividing this in half, it would likely give a regular-thickness crust for two 8-10″ pizzas.

When I make two pizzas for two meals for us (lunch and dinner later), I double the dough and use half for each. Works out great. Added bonus: both Fahim and I seem to like the thicker, more substantial crust. Still, I’m thinking of experimenting with dough quantities to see how much would be required for a typically-thick 12″ pizza. Just for analness sake. πŸ™‚

The rosemary… Ah, the rosemary. πŸ™‚ That adds a subtle flavour that works with the rest of the pizza flavours so very well. It takes the pizza crust from ordinary and pretty good to Oh yeah, baby!

I like Oh yeah, baby! πŸ˜€

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3 Responses

  1. #1
    Sheri Fresonke Harper 

    I love using rosemary and other herbs in breads, even if I don’t eat pizza, good suggestions.
    πŸ™‚ Sheri

    Sheri Fresonke Harper’s last blog post..Star Wars at Fifteen — National Poetry Month Challenge Poem

  2. #2
    Valerie Bower 

    Your pizza looks mouthwatering! Definetly will have to try your recipe…and the spicy Paella, also! Thanks for the tip on the sourdough.

  3. #3

    Sheri, I stole the idea from someone else, so yeah, use it. πŸ™‚

    Valerie, let me know how it goes.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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