This recipe is from Erez,
Compton Staff Member

Some tips:

  • Use either a fresh rigorous starter or discard.
  • Use AP flour and roll thin for a crispier crust
  • Use high gluten flours for a chewier crust. 
  • The rest is just to allow the gluten to relax. If you’re having a tough time rolling the dough let it rest for 5 minutes and try again.
  • I left oven temperature off as this is highly debated amongst pizza enthusiasts. Ideally use a brick oven or a conventional oven with a pizza stone as hot as the oven will go. You can, however, get away with using a baking sheet at 450 for about 15 minutes. 

Suggested toppings: Arugula, prosciutto, and balsamic glaze

sourdough pizza dough


  • 1 part starter
  • 2 parts flours
  • Salt
  • Oil


  • Heat oven
  • Form a rough dough and rest for half an hour. The dough should pull away cleanly from either a bowl or work surface.
  • Punch down, divide into 2 balls or form one large ball
  • Form dough to desired likeness and dress with toppings
  • Bake until golden
  • Add your favorite pizza toppings and enjoy with some Compton Family Wines