Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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The Flour Barn Homestead

Recipes, Farm Life, Motherhood

Homestead Recipes, Our Homestead, Sourdough Recipes · May 31, 2023

Sourdough Pizza Crust

Sourdough Pizza Crust is everything you need to create the perfect artisan pizza. It’s flavorful, crisp, chewy, and sturdy enough to hold up to all the toppings you could want.

Sourdough Pizza Crust topped with marinara, pepperoni, cheese, and basil.

Each time I make bread I am always amazed by how the most simple ingredients can be manipulated to make something so delicious and useful. This pizza crust is no different. It’s a variation on my sourdough bread recipe and the process is very similar but without the shaping or final rise.

When I first started baking with a sourdough starter, I found the waiting times inconvenient. I couldn’t believe that it could really take two days to make a loaf of bread! Now, I consider the long rising times to be one of the best parts of sourdough baking. Not only do you end up with products that have so much more flavor, I’ve found that the long periods of waiting really work into my routine much better. It takes a little while to get use to the planning ahead that is required when working with sourdough. Once you get the hang of it, I think you’ll learn to love the mix it and forget it nature that is sourdough baking.

Making Your Pizza Dough

Pouring sourdough starter into a glass bowl
Using fingers to mix sourdough pizza crust.
Mixed sourdough pizza crust dough

All you really need to make a Sourdough Pizza Crust is a mixing bowl and your hands. I start by measuring out my starter, olive oil, water and salt into a mixing bowl. use your fingers to break up the starter and mix everything together. I then add the flour and continue to mix with my hands until all of the flour is well hydrated. You shouldn’t see any dry bits. At this point you want to cover the bowl with plastic wrap and let sit for 30 minutes.

Side note: If you do not have a kitchen scale, I can’t recommend one enough. When you weigh out your ingredients, there are no measuring cups to fuss with or wash, everything simply goes in one bowl to be mixed together. While I try to keep my kitchen knick-knacks to a minimum, I love investing in solid pieces that I will rely on every day and a kitchen scale falls into this category.

Stretching and Folding your Sourdough Pizza Crust

While most pizza crust recipes will tell you to knead the dough, whether by hand or with a mixer, this recipe requires neither. We’re going to develop the gluten by stretching and folding our dough. If you’ve been making sourdough bread you are probably already familiar with this technique. Stretching and pulling the dough is an efficient way to activate and strengthen the gluten and is so much easier than kneading! To do this, start with one side of the dough, grab it with wet fingers, and pull it up out of the mixing bowl. Stop pulling if you feel like the dough is about to break. Fold the dough back over and press it into itself. Turn the bowl a quarter turn and repeat this process three more times.

Stretching the dough by lifting it up with one hand.

You will stretch and fold your dough a total of three times, about every thirty minutes. Each time you’ll notice that the dough becomes a little smoother and more pliable and by the last time you’ll have a beautiful and supple dough. Pizza dough will be a little bit wetter than bread dough but should still form a smooth ball. That extra hydration results in a nice chewy crust with lots of air bubbles!

Folding the dough over onto itself.

Now you’ll want to cover the bowl again and set the dough aside to rise for 4-6 additional hours. To make pizza for dinner, I usually plan on mixing my dough around 9 am, knowing that it will sit for about 6-8 hours in total before I shape my crust. Two hours where we are stretching and kneading the dough every thirty minutes, then 4-6 hours while it rises undisturbed.

Shaping your Sourdough Pizza Crust

Sourdough pizza crust after it has completed it's bulk rise.

After the bulk rise, your pizza dough will look very different. It will have grown significantly and air bubbles should be visible just under the top of the dough. When you press gently on the dough, it should be full of air, no longer dense. Go ahead and dump your dough out onto a lightly floured surface. This recipe makes two 12-inch round pizzas, so at this point you’ll want to divide your dough in half.

Grease a cookie sheet or pizza pan by rubbing olive oil over the surface, then place half of the dough in the middle. Use your fingers to gently press the dough out from the center towards the edges of the pan. If the dough becomes too elastic, give it a 10-minute break to allow the gluten to relax, and continue shaping. Once the dough is about 12 inches in diameter and has an even thickness, it is ready to top and bake!

Sourdough pizza crust pressed out onto a pizza stone.

I typically make one pizza at a time, and unless your oven is large enough to fit both pizzas on the same rack, I highly suggest doing the same.

Adding marinara to your pizza crust.

Sourdough pizza crust is wonderful with any toppings you could imagine. I love to keep it simple with sliced tomatoes, mozzarella, olive oil, salt and pepper and fresh basil. It’s the perfect summer pizza. It also holds up wonderfully when we go all out and add crumbled sausage, peppers, cheese, ham, etc. I would love to hear what you choose for your toppings! Make this sourdough pizza crust your new Friday tradition!

Adding cheese to a pizza
Always have a little cowboy or two around to help top your pizza!

More Sourdough Recipes

Weekly Sourdough Bread

Easy Sourdough Fruit Cobbler

Quick Sourdough Biscuits

Sourdough Brioche

Sourdough pizza crust topped with pepperoni, cheese and basil.

Sourdough Pizza Crust

Serving Size:
16
Time:
6-8 hours
Difficulty:
Easy

Ingredients

  • 200 grams active sourdough starter, fed 8-12 hours prior.
  • 300 grams water
  • 50 grams olive oil
  • 12 grams salt
  • 500 grams bread flour
  • Toppings of your choice

Directions

  1. In a mixing bowl, add your starter, water, olive oil and salt and mix together with your fingers, breaking up the starter. Add in the flour and continue to stir with your hands until the ingredients are well combined, and the flour is fully hydrated. There should not be any dry bits of flour. Cover the bowl with plastic wrap and let sit for 30 minutes.
  2. After 30 minutes, stretch and fold your dough 4 times. Cover and let sit for 30 more minutes. Repeat the stretch and fold process twice more at thirty-minute intervals. After the last stretch and fold, cover the dough and allow to rise for 4-6 hours or until it has doubled and air bubbles are visible under the top of the dough.
  3. Preheat your oven to 500 degrees. Divide the dough into two disks. Baking one pizza at a time, place a disk onto a cookie sheet and use your fingers to gently press the dough out towards the edges of the pan. You should end up with a circle 12 inches in diameter. Try to maintain an even thickness as you press out the dough.
  4. Top and bake for 15 minutes or until the bottom of the crust is golden brown and the cheese is melted.
  5. Allow the pizza to cool for 5 minutes before cutting and serving!

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In: Homestead Recipes, Our Homestead, Sourdough Recipes · Tagged: Baking for Beginners, Bread Baking, Cooking from scratch, Homemade Pizza, Modern Farmhouse, Pizza, Sourdough

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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