Sour Dough Pizza

Sourdough Pizza Crust (Bucket Dough Method)

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When my family decided to start eating less processed food, pizza no longer seemed like a “convenience” anymore. Instead of sliding a still-frozen pizza into the oven, I had to first make some dough. Easy enough; I had already learned how to make sandwich bread in the bread machine at that point, I could handle pizza dough.

But then I had to roll out the dough. And make pizza sauce. And shred the cheese. And (sometimes) slice the pepperoni.

Not to mention the effort I made in order to find a pizza sauce recipe my family enjoyed. And find a whole-fat mozzarella cheese that melted perfectly (Trader Joe’s brand is our favorite). And a place where I could consistently buy a brand of pepperoni that contains no nitrates or nitrites (Applegate pepperoni is delicious and comes pre-sliced!).

Can you understand why pizza no longer felt like a “convenience” food?

But once I had done all the research, settled on a sauce recipe, and sourced the best ingredients, my pizza still wasn’t convenient. It lacked a spontaneous crust. If I wanted pizza, I still had to think about it early enough in the day to haul out my bread machine and mix up some dough. Unsurprisingly, my Bucket Dough once again offered the solution.

Using Bucket Dough for crust, pizza has once again become a convenience food for me.  On the days when I don’t have dinner planned (“You kids want to eat dinner again? Didn’t we just eat dinner last night?”), or I just don’t feel like cooking what was on the menu, I can still whip up a pizza or two in less than 30 minutes.

Real. Convenient. Pizza. Deliciousness!

Sourdough Pizza Crust (Bucket Dough Method)
Dough that can be pulled out of the fridge and turned into a delicious sourdough pizza crust within minutes? Yes, please.
Recipe type: Bread
  • Bucket Dough
  • Flour
  • Corn Meal (I like Masa Harina style cornmeal)
  • Pizza stone or other pan
  • Rolling pin
  1. Preheat the oven to 500 degrees.
  2. Sprinkle your work surface generously with flour.
  3. Place your pizza stone near your work surface. Generously sprinkle corn meal onto your pizza stone.
  4. Pull out a lump of Bucket Dough and dump it unceremoniously onto your floured surface. (For a standard sized pizza stone, a dough ball the size of a large softball is a good start).
  5. Sprinkle more flour onto the dough ball and knead or fold it in. Continue adding flour until the dough stops sticking to everything it touches.
  6. Form dough into a ball by tucking the edges up underneath itself. Place dough in center of Pizza stone.
  7. Using the rolling pin, roll out the dough to the size and thickness you prefer. (Tip: If you like a raised crust around the edges, roll the dough past the edge of the pan. Then use your fingers to fold the dough back on itself to create a crust just like the stores make.)
  8. Use a fork to prick holes across the surface of the dough. This prevents the dough from bubbling up as much while baking.
  9. Place Pizza stone and crust in oven, and bake for approximately 6-8 minutes. If you are not using a pizza stone, it might be done a little quicker. Keep an eye on it the first few times you make it to determine the best cooking times in your oven.
  10. Enjoy the convenience of homemade pizza!



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