Sourdough Beer Pizza Crust
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 pizzas
If you don't have durum wheat flour, just substitute it with whole wheat flour.
  • 1 cup sourdough starter, fed or unfed
  • 1½ cups of room temperature beer
  • 2 t instant yeast
  • 1 t baking powder
  • 1½ t salt
  • 2 T olive oil
  • 2½ cups (11 oz) of whole wheat flour, I use freshly milled flour
  • 1½ cups (6.7 oz) of durum wheat flour, I use freshly milled flour
  1. Combine the sourdough starter and beer in the bowl of a stand mixer or mixing bowl. Stir until starter is dissolved.
  2. Add yeast, baking powder, salt and olive oil to the beer mixture.
  3. Add flours to remaining ingredients to make a slightly sticky dough. Adjust the flour or add water to make a nice, sticky consistency.
  4. Knead dough until it is smooth, but still a little sticky. Add as little extra flour during the kneading as possible so that the dough stays sticky. Using a stand mixer will help with the kneading.
  5. Let dough rest 2-4 hours on the countertop.
  6. When ready to bake, preheat oven to 450 degrees for about 30 minutes. If you have a baking stone, preheat it in the oven.
  7. Divide dough into 2 to 4 round and shape each round into a pizza. I shape mine onto parchment paper.
  8. Use a wooden peel to slide each dough one at a time onto the pizza stone. If you don't have a pizza stone, bake the dough on a cookie sheet. Bake for 5 minutes until just crisp. Remove from the oven.
  9. Add pizza toppings to the dough and bake another 7 minutes until cheese is melted.
Recipe by My Kitchen Clatter at