In partnership with

🍞 KneadyMoms
Where Sourdough Meets Real Life

Hey there,

Let’s talk about the gateway drug to sourdough obsession: pizza.

Because once you realize your sourdough starter makes the best pizza dough you’ve ever tasted—crispy, chewy, tangy, with almost zero effort—there’s no going back to store-bought.

Reading time: 4 minutes. Pizza-making time: Less than you think.

🍕 THE KNEADY HACK: Why Pizza is Easier Than Bread

Bread requires:
• Precise shaping
• Banneton or proofing basket
• Dutch oven (usually)
• Scoring technique
• Perfect timing

Pizza requires:
• Stretching dough into a circle-ish shape
• A baking sheet or pizza stone
• High heat
• Whatever toppings you want
• Forgiving timing

The beautiful part: Pizza dough is wet, extensible, and meant to be thin. You can’t really overproof it. It’s designed to be easy.

The even better part: You can make pizza dough from the SAME basic sourdough recipe. Just stop before the bulk fermentation gets too far.

🍕 RECIPE: The Only Sourdough Pizza Dough You Need

🧀 TOPPING WISDOM

SAUCE:
Keep it simple. Crushed tomatoes + salt + oregano. Or good quality jarred marinara. Don’t overthink it.

CHEESE:
Low-moisture mozzarella is best. Fresh mozzarella releases too much water (makes soggy pizza). Grate it yourself for best melting.

TOPPINGS:
Less is more. 2-3 toppings max. Here’s why:
• Too many toppings = heavy pizza = soggy center
• Each topping needs space to cook properly
• Simple combinations taste better

Classic combos that work:
• Margherita: Sauce, mozzarella, fresh basil after baking
• Pepperoni: Sauce, mozzarella, pepperoni
• White pizza: Olive oil, garlic, ricotta, mozzarella, arugula after baking
• Veggie: Sauce, mozzarella, olives, roasted vegetables

Pre-cook wet vegetables: Mushrooms, peppers, onions release water. Sauté first.

💬 COMMUNITY SPOTLIGHT

Taylor R.

Our family does sourdough pizza every Friday. Three kids, three different topping preferences, one dough recipe. ‘I divide the dough into thirds Thursday night. Friday afternoon they come home from school and make their own pizzas. It’s become our thing and the kids look forward to it.

⚡ QUICK WINS FROM THE COMMUNITY

• Make dough balls Sunday, refrigerate, pizza ready all week (from Cara K.)

• Use parchment paper for easy transfer to hot stone (from Kat T.)

📅 NEXT WEEK PREVIEW

Coming March 24:
• Add-ins for interesting bread
• Cheese and herbs
• Seeds and nuts
• How to incorporate without ruining texture

FINAL RISE

Sourdough pizza might actually be more satisfying than sourdough bread.

It takes less skill. It’s more forgiving. Kids love it (adults too!). And you can go from “I want pizza” to “pizza is in my face” in under 15 minutes if your dough is already prepped.

Make a batch of dough balls. Keep them in your fridge. Pizza night, solved.

Until next Tuesday,

Leah + The KneadyMoms Community

P.S. What’s your go-to pizza topping combo? Reply and share—I need new ideas.

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