Comments on: Sourdough Pizza Crust

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 01:43:12 +0000

In reply to Ashley. Hi Ashley! I don't think you will have any issues separating it after refrigerating it. :)

By: Ashley

Ashley — Tue, 21 Jul 2026 21:49:43 +0000

In reply to Sarah. Could you leave as one big dough in fridge and separate after?

By: Kristy

Kristy — Sun, 19 Jul 2026 07:05:49 +0000

I’ve been making this recipe for 2 years and it really was my first successful sourdough recipe. My family and I try and make a couple of times a month and no other pizza can compare. A secret, we cook in a cast iron at 500F.

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 17:02:27 +0000

In reply to Abi A. Hi Abi! I suppose you don't have to, but it will make quite the large pizza. :)

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 20:45:48 +0000

In reply to Shelly. Hi Shelly! I wouldn't recommend doing it the same day. The dough really should sit overnight. :(

By: Shelly

Shelly — Sun, 12 Jul 2026 01:57:19 +0000

can you bake the same day? if so what would the next step be?

By: Abi A

Abi A — Thu, 09 Jul 2026 01:18:34 +0000

Does the Dough have to be cut in half?

By: Sam Merritt

Sam Merritt — Mon, 29 Jun 2026 01:46:10 +0000

In reply to Anita Haacke. Sure thing! :)

By: Anita Haacke

Anita Haacke — Mon, 29 Jun 2026 00:41:52 +0000

Can I make this on a pizza stone instead of an oiled pizza pan?

By: Heide Wipf

Heide Wipf — Thu, 25 Jun 2026 01:09:33 +0000

the best recipe!! I’ve made this multiple times. its amazing every time.

By: Sam Merritt

Sam Merritt — Wed, 17 Jun 2026 18:28:38 +0000

In reply to Tiffany. Hi Tiffany! 1 ml of water is 1 gram. Water is just typically measured in ml which is why it's listed that way. :)

By: Tiffany

Tiffany — Wed, 17 Jun 2026 12:28:34 +0000

Can I ask why the water amount is in ml as opposed to everything else in grams? With my sourdough I only use grams so I may have screwed this up. Didn’t notice the ml until after I mixed.

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 01:48:36 +0000

In reply to Sarah. Thank you so much for trying my recipe, Sarah! I'm so glad you enjoyed the crust so much! :)

By: Sarah

Sarah — Sun, 14 Jun 2026 00:46:09 +0000

I didn’t par bake and it still turned out great

By: Sam Merritt

Sam Merritt — Fri, 01 May 2026 14:05:33 +0000

In reply to Sandi. Hi Sandi! I have notes for making in advance just below the recipe. :)

By: Sandi

Sandi — Fri, 01 May 2026 00:47:02 +0000

How long do you par bake the dough… fully cool before you wrap in plastic wrap?
Thank you

By: Sam Merritt

Sam Merritt — Wed, 29 Apr 2026 19:51:02 +0000

In reply to Sandi. Hi Sandi! I haven't tried it, but I honestly recommend the par bake. I just can't say for sure how it would turn out if you freeze the dough ball. :(

By: Sandi

Sandi — Wed, 29 Apr 2026 18:33:58 +0000

Can I freeze it without par baking…..like in a ball and cover with plastic wrap

By: Nicole

Nicole — Mon, 20 Apr 2026 17:57:57 +0000

Your traditional pizza dough was the go-to in my household then I started making sourdough and after so much trial and error trying to make a sourdough pizza crust I realized you have a sourdough recipe!! Finally a sourdough pizza dough I could actually work with instead of a sticky mess! It cooked up crispy on bottom and pillowy on top, (which I love) and was delicious! It’s just two of us so we did pizza with one ball and calzones with the other. Next time I’m going to add the basil and oregano into the dough like I do with the traditional recipe.

By: Sam Merritt

Sam Merritt — Mon, 20 Apr 2026 17:36:52 +0000

In reply to Karin Kessler. Hi Karin! I have not personally done it, but I think it could work. :)

By: Karin Kessler

Karin Kessler — Mon, 20 Apr 2026 15:49:14 +0000

Hi can you use 00 flour instead of bread flour when making sourdough pizza

By: Rebecca

Rebecca — Thu, 16 Apr 2026 19:20:42 +0000

Fantastic recipe. Really delicious – probably the best tasting pizza crust I’ve ever had. However, I think I do something wrong with it. The dough is never “shaggy.” It’s a really smooth dough that can’t hold its shape. I need to add a lot more flour to get to that “shaggy” quality. But with or without the extra flour, it is absolutely delicious.

Another great thing – I’ve made this recipe about a dozen times now. It works great if making thin crust or a thicker, chewier crust. You can easily adjust it to your preferences. 10/10

By: Dee

Dee — Sat, 04 Apr 2026 02:00:25 +0000

Made this tonight, and it was awesome! Chewy, crispy and baked perfectly. A keeper recipe. Thank you.

By: Sam Merritt

Sam Merritt — Tue, 31 Mar 2026 02:05:44 +0000

In reply to Jen Wall. Hi Jen! The oil is a nice moisture barrier. It will help keep the dough from getting soggy from the toppings and will help the crust become a bit crispier. :)

By: Jen Wall

Jen Wall — Mon, 30 Mar 2026 17:05:11 +0000

Hi, I know this is a random question, but I have problems that when I bake something with sourdough, it doesn’t want to get nicely golden brown even if it’s done. I noticed that your sourdough pizza recipe says you brush it with oil. Does that help for it to get so nice and crusty?