Comments on: Same Day Sourdough Pizza Crust

By: Melissa Griffiths

Melissa Griffiths — Tue, 10 Feb 2026 18:48:20 +0000

In reply to Susan. The multiplier only works for the first number and it see the second number (the cups and such in this case) as a notes section. So for recipes that have both grams and cups you'll need to go with the first number or just multiply it on your own. It's just a shortcoming in the technology.

By: Susan

Susan — Sat, 07 Feb 2026 16:18:22 +0000

The multiplier on your website has stopped working. I used it before but cannot currently get it to work. I am writing the recipe down to put in my recipe book and wondered if it is a strait double the recipe for larger pizzas. Thank you for your response. We previously made this crust, doubling it but can’t remember ratios, and my husband commented it was the best pizza crust we have ever had. It was browned but not burnt on the bottom and had a wonderful crunch just the way we like it!

By: Melissa Griffiths

Melissa Griffiths — Mon, 02 Feb 2026 16:42:49 +0000

In reply to Katherine Coyle. This is a same day recipe so you can just mix it up and pop the whole thing in the fridge until you are ready to use it, no issue there! Just let it come to room temp a few hours before using (like pull it out at lunch!)

By: Melissa Griffiths

Melissa Griffiths — Mon, 02 Feb 2026 16:40:41 +0000

In reply to Nat. Interesting! How old is your starter?

By: Nat

Nat — Sat, 31 Jan 2026 23:13:01 +0000

Sorry, but my pizza dough was very doughy, and lacked flavor. I’m disappointed in how this came out.

By: Katherine Coyle

Katherine Coyle — Fri, 30 Jan 2026 18:00:45 +0000

Hi there! This is my first time making this recipes as a beginner SD baker, I was wondering what step the 2nd rise occurs in so I can freeze/meal prep for the week. Thank you!

By: Melissa Griffiths

Melissa Griffiths — Mon, 26 Jan 2026 15:39:54 +0000

In reply to Jolene. It's so that the bottom of the pizza can start cooking right away, you aren't waiting for the pan to heat up. You sure can cook it on the pan without heating it up, it'll just take longer to cook and the bottom crust doesn't get as crisp.

By: Jolene

Jolene — Fri, 23 Jan 2026 22:04:02 +0000

Hi, what is the reason for sliding it onto a hot pan? It sounds like I should not set my dough up in the room temperature cookie sheet and placing the whole thing in the oven?

By: Melissa Griffiths

Melissa Griffiths — Sat, 25 Oct 2025 15:51:37 +0000

In reply to Lina Bedard. You can if you want but I'm not a big stretch and fold girlie, so most of my recipes don't need it.

By: Lina Bedard

Lina Bedard — Fri, 24 Oct 2025 17:09:54 +0000

I’m trying this recipe for the first time. You say to let it rest for 30 to 1 1/2 hours. Should i do and stretching of the dough after 30 mins.