The Starter Jar's Ultimate Sourdough Deep Dish Pizza: A Step-by-Step Guide to a Thick, Flavorful Crust
Master the art of sourdough deep dish pizza with The Starter Jar's expert guide. Achieve a thick, chewy crust and incredible flavor with data-driven tips for success. — Published October 15, 2026 at 6:06 AM UTC.
Ingredients
- 200g active sourdough starter (fed 4-6 hours prior)
- 240g warm water (95-105°F / 35-40°C)
- 20g olive oil (plus extra for the pan)
- 10g granulated sugar
- 300g all-purpose flour
- 150g bread flour
- 10g fine sea salt
- 1.5 cups high-quality crushed tomato pizza sauce
- 1 lb low-moisture mozzarella cheese, shredded
- 0.5 cup grated Parmesan cheese
- Your favorite toppings (e.g., pepperoni, Italian sausage, mushrooms)
Instructions
Step 1
Begin by feeding your sourdough starter 4-6 hours before you plan to mix the dough, ensuring it is bubbly, active, and at its peak for optimal rise.
Step 2
In a large mixing bowl, thoroughly whisk together the active sourdough starter, warm water, 20g olive oil, and granulated sugar until they are well incorporated.
Step 3
Gradually add the all-purpose flour, bread flour, and fine sea salt to the wet mixture, mixing with a sturdy spoon or your hands until a shaggy dough forms and no dry spots remain.
Step 4
Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes until it develops into a smooth, elastic ball, indicating about 75% gluten development.
Step 5
Place the kneaded dough into a lightly oiled bowl, cover it tightly, and allow it to bulk ferment at a warm room temperature (around 70-75°F / 21-24°C) for 8-12 hours, or until it has noticeably doubled in size.
Step 6
Generously oil a 10-inch cast iron skillet or deep dish pizza pan. Gently press the fermented dough into the pan, pushing it evenly up the sides to create a substantial crust. Cover the pan and let the dough proof for an additional 1-2 hours at room temperature.
Step 7
Preheat your oven to 425°F (220°C). For best results, place a pizza stone or steel on the middle rack while preheating for at least 30 minutes to ensure a crisp bottom crust.
Step 8
Spread a thin, even layer of shredded mozzarella cheese directly over the bottom of the crust. Add your chosen toppings next, followed by the remaining mozzarella, and then a generous layer of high-quality crushed tomato pizza sauce. Finish with a sprinkle of grated Parmesan cheese.
Step 9
Carefully transfer the deep dish pizza to the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown, the cheese is bubbly and slightly caramelized, and the sauce is simmering.
Step 10
Once baked, remove the pizza from the oven and let it rest in the pan for 10-15 minutes before attempting to slice. This crucial resting period allows the cheese and sauce to set, preventing a messy collapse.
