Sourdough Pizza Crust Recipe
Introduction
Sourdough pizza crust offers a deliciously tangy flavor and a chewy, crispy texture that’s hard to beat. Using your sourdough starter, you can create a homemade crust perfect for all your favorite toppings.
Ingredients
- 1 cup active sourdough starter
- 3 1/2 cups all-purpose flour
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Step 1: In a large bowl, combine the sourdough starter, flour, water, olive oil, and salt. Mix until a rough dough forms.
- Step 2: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it proof at room temperature for 4-6 hours until it has doubled in size.
- Step 4: Preheat your oven to 475°F (245°C). Roll out the dough on a floured surface to your desired pizza shape and thickness.
- Step 5: Transfer the dough to a baking sheet or pizza stone. Add your favorite toppings.
- Step 6: Bake the pizza for 12-15 minutes or until the crust is golden and crisp, and the toppings are cooked through.
Tips & Variations
- For a softer crust, brush the edges with olive oil before baking.
- Try adding herbs like rosemary or garlic powder into the dough for extra flavor.
- If your starter is very active, reduce the proofing time to avoid over-fermentation.
- Use a pizza stone preheated in the oven for a crispier base.
Storage
Store leftover pizza crust wrapped tightly in plastic wrap or an airtight container in the fridge for up to 2 days. Reheat in a hot oven or skillet to regain crispness. Dough can be refrigerated for up to 24 hours before baking for a slower fermentation and deeper flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sourdough discard instead of an active starter?
Using discard will work but may result in less rise and a milder tang. For best results, use a bubbly, active starter.
How do I know when the dough is properly proofed?
The dough should roughly double in size and feel slightly puffy. Gently pressing a finger into the dough should leave a small indentation that slowly springs back.
PrintSourdough Pizza Crust Recipe
This Sourdough Pizza Crust recipe delivers a tangy, chewy base that perfectly complements your favorite toppings. Made with a simple blend of sourdough starter, flour, water, and olive oil, this dough undergoes natural fermentation for enhanced flavor and texture. The crust is baked to a golden crisp, creating a delicious foundation for any style of pizza.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours
- Yield: 1 12-inch pizza crust 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Dough Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 2 ½ cups all-purpose flour
- 1/2 cup warm water (about 80°F/27°C)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Mix Dough: In a large mixing bowl, combine the active sourdough starter, flour, warm water, olive oil, and salt. Stir until a shaggy dough forms, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Proof Dough: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it doubles in size and becomes bubbly. This fermentation develops the sourdough’s characteristic flavor.
- Shape and Add Toppings: Once proofed, gently deflate the dough and stretch or roll it out into a pizza crust on a floured surface. Transfer to a baking sheet or pizza stone.
- Bake: Preheat your oven to 475°F (245°C). Add your favorite pizza toppings to the crust, then bake in the oven for 12-15 minutes or until the crust is crispy and golden and the toppings are cooked through.
Notes
- For best results, use an active and well-fed sourdough starter.
- Allowing the dough to ferment longer (overnight in the fridge) can enhance flavor.
- You can adjust the hydration slightly by adding more or less water depending on flour type and humidity.
- Use a pizza stone if available for a crispier crust.
- Store leftover dough in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: sourdough, pizza crust, homemade pizza, fermenting dough, natural starter, crispy crust
