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WARNING: Do not make sourdough pizza unless you are prepared to give up franchised pizza. The difference in taste is immeasurable.



Makes one large flat sourdough pizza base, or one small thick base.

  • 1 cup Spelt flour.
  • 25 grams of lard or butter.
  • 1/8 teaspoon Celtic sea salt.
  • 1/4 cup of sourdough starter.
  • Water.



Mix the salt with the flour, then finger in the fat. Add the sourdough starter and enough water until the mixture forms a heavy dough. Knead the dough on a bench top for five minutes, either adding more water or flour until the dough reaches the desired consistency. If you prefer a flat pizza base then form the dough into a ball and put it aside to prove at 28C for 12 hours. Then roll the dough on a floured surface with a rolling pin, and transfer the pastry to a greased pizza tray.

Add pizza ingredients and bake for 20 minutes at 180C. When it comes out of the oven top the sourdough pizza with Kefir cream cheese and beetroot sauerkraut.



When kneading the dough if it sticks to the bench top or your hands then it is too moist. If the dough is too difficult to knead then it is probably too dry.

If you prefer a thick, bread like sourdough pizza base then do not put the dough aside but immediately roll it and transfer to a greased pizza tray and leave to rise at about 28C for 6-18 hours. The pastry should double in side. To make thick pastry for a large sourdough pizza you will need to use twice as many ingredients as for a flat sourdough pizza base.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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