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Sourdough and Masa Harina Cornmeal Pizza Crust – Made With Fully Fermented Sourdough Starter and Traditionally Soaked Masa Harina

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You know by now that I’m all about the soaked grains.

This sourdough and masa harina cornmeal pizza crust is no exception. This easy crust comes together in a matter of minutes so it’s perfect for those busy weeknights when you don’t have time to prepare a fermented sourdough crust in advance. And the crust is made with fully fermented sourdough starter discard and traditionally prepared masa harina, so it’s super easy on digestion and delivers all the nutrients that only soaked grains can.

A collage of pizzas with sourdough and masa harina cornmeal crusts with text overlay.

Thin and Crispy, Strong and Stable

Go ahead and load up on the toppings, this crust can handle it. Nobody likes a floppy, soggy pizza. This crust is a workhorse and will hold all your favorite toppings. As you can see I didn’t shy away from sauce, extra cheese, steak, peppers, and tomatoes. Even after all those toppings the crust stays tender with a crispy edge.

A perfect slice of sourdough and masa harina cornmeal pizza crust.

Let’s Look at the Process

Rolling the sourdough and masa harina cornmeal crust between two pieces of parchment paper.

The dough is easily rolled between two sheets of parchment paper.

Fitting the sourdough and masa harina cornmeal crust into a pizza pan and docking the crust before baking.

Leave the bottom parchment on and easily slide the crust into a pizza pan. Par-bake the crust for 15 minutes.

Plenty of freshly grated mozzarella on a sourdough and masa harina cornmeal crust.

Top the crust with all your favorite pizza ingredients and bake it for 15 more minutes.

A sourdough and masa harina cornmeal pizza crust topped to perfection with steak, peppers, and tomatoes.

Oolala, doesn’t that look good!

The Difference Between Cornmeal and Masa Harina

Cornmeal is just dried corn that has been ground. Masa harina is corn that has been dried and then soaked in lime water (from limestone, lye, or ash), dried again, and then ground. This process is called nixtamalization. According to the study Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foodsWacher Carmen (2003), these extra steps are the traditional preparation of maize and help to make the nutrients in corn more available while reducing phytic acid and mycotoxins.

This is why I choose traditionally prepared masa harina cornmeal over conventional cornmeal, polenta, or corn flour.

A traditionally prepared, soaked grain pizza crust with text overlay.

A sourdough and masa harina cornmeal pizza crust topped to perfection with steak, peppers and tomatoes.

Sourdough and Cornmeal Pizza Crust

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A perfect pizza crust that comes together in minutes and is made with traditionally fermented and soaked grains for better digestion and overall health!



  1. In a large bowl, mix all the ingredients together to form a soft dough. Let the dough rest for 5 to 10 minutes.
  2. Preheat your oven to 350°F.
  3. Pat the dough into a disk and set it aside.
  4. Cut two pieces of parchment paper to fit your baking pan or pizza pan.
  5. Place the dough disk between the parchment sheets and roll the dough out to 1/2 to 3/4 inch thick. If you're using a pizza pan roll a circle, if you are using a baking sheet roll a rectangle.
  6. Remove the top parchment and slide the bottom parchment with the dough onto your baking sheet. If the dough overhangs the pan you can cut it off for a clean edge. 
  7. Using a fork, dock the dough to keep it from bubbling up in the oven while baking.
  8. Par-bake the crust without any toppings for 15 minutes.
  9. While the crust is baking prepare your toppings.
  10. Remove the crust from the oven and set it aside.
  11. Increase the oven's heat to 450°F.
  12. Spread the pizza with sauce, cheese, and favorite meat and veggie toppings. 
  13. Return the pizza to the oven and continue baking for 15 more minutes.
  14. Once the pizza is bubbly and brown, remove it from the oven and let it cool slightly before cutting it into slices. 
  15. Serve the pizza hot and enjoy!

Need an Easy Pizza Sauce Recipe?

Make Your Own Sourdough Pizza And Easy Pizza Sauce

Check out my Chewy Sourdough Pizza Crust for an easy sauce recipe.

Orli Glatt

Sunday 3rd of January 2021

This recipe looks amazing. would it be possible to use regular cornmeal or even a different type of flour if I don't have masa harina?

Butter For All

Saturday 9th of January 2021

Hi Orli!

You can certainly use cornmeal, but I would let the dough hydrate for a few hours before cooking as cornmeal can be tough. Also you will want to adjust the hydration as needed. You could also use any wheat flour or heirloom grain, just make sure to add enough liquid to make a firm but workable dough. And if using raw grain flour I would probably choose to let the dough rest and ferment for at least a few hours!

I hope you enjoy the pizza!



Friday 19th of June 2020

You do not specify what size the 2 portions are meant to be, 8 inch circle, 10 inch circle, 12 inch circle?? Just need an idea Nor do you specify how many servings this recipe makes. Makes it hard to know how much I want to make.


Monday 3rd of August 2020


She lists your answer in the recipe header. Yields 4 pizzas. Based on the dry ingredients, you can figure out how many people this will feed. Since the dry ingredients don't exceed 1,000 grams, I suspect you would be making personal pizzas.


Tuesday 14th of April 2020

Thank you Courtney.. That makes sense of building the culture in the jar itself. Another thing I thought the brown layer that we see is what we call hootch.. I did get it on Day 3 so from then now I am feeding the starter twice.. I am on Day 4.. So day 2 I fed it once, day 3 fed twice 12 hours apart as I saw the hootch.. so today onwards should I feed once or twice then?? Appreciate the patience that you are showing.. thank you <3


Monday 13th of April 2020

Courtney.. loved your sourdough guide.. super helpful.. thank you for sharing it in detail and encouraging everyone.. I am on day 3 now I find that my sourdough is separated with a thin layer of liquid on top and paste like dough at the bottom. Is it normal? The next thing is in your recipe you say - 1 Cup Sourdough Discard 250g at 100% hydration: so we take 50 gms from the active Mother Starter out (which is discard) but in this case we won't discard instead to that we will add 100g flour and 100g water and allow it to ferment which would bring it to 250g starter, ferment it and use it to make pizza Thank you for all the support you are giving.

Butter For All

Monday 13th of April 2020

Hi Su,

That liquid on the top is called hootch, it just means your starter is hungry, and it's completely normal.

Typically, once your starter is more mature you will keep more on hand for baking projects. I always have at least 400g in my jar, but I bake A LOT! You are exactly right though, that is how you would build your starter up. You can even do it in your starter jar by adding 125g each flour and water, when you remove the 250g you will still be left with 50g in the jar or whatever you started with!

Hope this helps!



Sunday 2nd of December 2018

In your recipe, is this dry the masa harina? Your entry says "traditionally prepared masa harina" I wasn't sure what you meant by that.

Also, which brand of masa would you recommend?

Butter For All

Monday 3rd of December 2018

Hi Bettie,

This is such a great question and leads me to believe that my title might be confusing. I appreciate you brining it to my attention!!!

When I refer to traditionally prepared grains (in this case masa) I am referring to the fact that they have been prepared and treated with one of the time honored techniques of soaking, souring or sprouting! In the case of masa it has undergone a soaking process making the vitamins and minerals in the corn more bioavailable. Most masa on the market is soaked in the traditional way, through a process called nixtamalization. So really the title should read "traditionally prepared corn meal" aka masa! I hope this helps!

I have yet to find a masa that I love, but I typically opt for the organic and versatile Bob's Red Mill brand. That is what I have been using for these recipes.

I just found out about a company in Corvallis Oregon (Three Sisters), who is making fresh masa. And I was recently made aware that a favorite local company (Hummingbird Wholesale) may be carrying a different organic brand of dry masa flour. I will be looking into that asap! And if this masa meets or exceeds my standards I will certainly come back and share the name with you!!!

Thanks for visiting my site and I hope you enjoy the recipe!


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