This Sourdough Pizza Crust is crispy on the outside and chewy inside, making every bite a treat! Using sourdough starter adds a delicious tang that lifts up any toppings.
I love that it’s simple to make, and you can use leftover starter. Plus, it makes pizza night feel a bit more special. Grab your favorite toppings, and let the fun begin! 🍕
Key Ingredients & Substitutions
Sourdough Starter: A bubbly, active sourdough starter is crucial for flavor. If you don’t have one, you can make a quick pizza dough with yeast—just mix dry yeast (1 packet) with warm water and sugar instead of the starter.
All-Purpose Flour: This recipe calls for all-purpose flour for its balanced protein content. You could use bread flour for a chewier crust or whole wheat flour for added nutrition, but that may alter the texture.
Water: Lukewarm water is best for activating the starter. If your kitchen is warm, you could use cooler water, but avoid very hot water as it can kill the yeast in the starter.
Olive Oil: Olive oil adds flavor and helps with texture. You can substitute with melted butter or any neutral oil like canola or vegetable oil if you prefer.
How Do I Get the Dough to Rise Perfectly?
Getting your dough to rise well is key to a great pizza crust. The fermentation time can vary based on your room temperature and the strength of your sourdough starter. Here are a few tips:
- Keep the dough in a warm place, like on top of the fridge, to encourage yeast activity.
- Cover the bowl with a damp cloth to retain moisture and warmth.
- If it’s taking too long to rise, it might be too cold—try moving it somewhere warmer.
For the cold fermentation, storing it in the fridge for 12-24 hours not only allows for better flavor but helps develop the dough’s elasticity too. Remember to bring it back to room temperature before shaping it!
How to Make Sourdough Pizza Crust
Ingredients You’ll Need:
For the Pizza Dough:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
- 1/2 cup (120ml) water, lukewarm
- 1 tsp salt
- 1 tbsp olive oil
- Additional flour or cornmeal for dusting the pizza peel or baking surface
How Much Time Will You Need?
This recipe takes approximately 10-15 minutes of active preparation time, followed by 4-6 hours of fermentation, and a cold fermentation in the fridge for 12-24 hours. So, plan accordingly, as it’s a great idea to prepare the dough the day before you want to bake your pizza!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine your bubbly sourdough starter and lukewarm water. Stir these together until they’re well blended. This will be the base of your pizza crust!
2. Add Flour and Salt:
Next, add the all-purpose flour and salt to the mixture. Stir together until you see a rough dough forming. It doesn’t have to be perfect at this stage—just get it mixed well.
3. Knead the Dough:
Now, it’s time to knead! Drizzle the olive oil onto a clean, floured surface. Place your dough on that surface and knead it for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer, you can speed things up by using the dough hook on medium speed for about 5-6 minutes instead.
4. First Fermentation:
Place the kneaded dough into a lightly oiled bowl, then cover it with a damp cloth or plastic wrap. Let it sit at room temperature for 4-6 hours until it doubles in size. Remember, this time can vary based on how active your starter is and the temperature of your kitchen, so keep an eye on it!
5. Cold Fermentation:
Once your dough has risen, gently deflate it. Shape it into a ball and cover it again. Pop it in the fridge for a cold fermentation of 12-24 hours. This step enhances the flavor and texture of your crust.
6. Bring to Room Temperature:
When you’re ready to make your pizza, take the dough out of the fridge and let it sit at room temperature for about 1 hour. This will make it easier to work with when you shape it.
7. Preheat the Oven:
Set your oven to its highest setting (450-500°F / 230-260°C). If you have a pizza stone or steel, place it in the oven to preheat. This gives your pizza that perfect crispy bottom!
8. Shape the Dough:
On a well-floured surface, take your dough and stretch or roll it out into a round pizza shape, aiming for about 10-12 inches in diameter. Be gentle, so you don’t lose those lovely air bubbles you worked hard to create!
9. Transfer to a Peel:
Carefully transfer your stretched dough onto a pizza peel or a baking sheet that has been dusted with flour or cornmeal. This will make it easier to slide into the oven later.
10. Add Toppings:
Now comes the fun part! Add your favorite pizza toppings like tomato sauce, mozzarella cheese, and fresh basil. Customize it to your liking!
11. Bake the Pizza:
Gently slide the pizza onto the preheated stone or steel in the oven. Bake for 8-12 minutes. You want to look for a golden, bubbly, and beautifully charred crust—yum!
12. Slice and Serve:
Once baked, take the pizza out of the oven and let it rest for a few minutes. This will make it easier to slice. Cut into pieces and serve hot. Enjoy your delicious homemade sourdough pizza crust!
Can I Use a Different Type of Flour?
Yes, you can experiment with different types of flour! Bread flour will give you a chewier crust, while whole wheat flour will add a nutty flavor. Just keep in mind that using these flours may slightly change the texture and hydration of the dough.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising as expected, it may be due to a less active starter, cool room temperature, or insufficient time. Try moving it to a warmer spot in your kitchen or extending the fermentation time. If necessary, you can also add a little warmth with a turned-off oven to help the process along.
How to Store Leftover Dough?
If you have extra dough, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. You can also freeze the dough; just make sure it’s well-wrapped. When ready to use, thaw it in the fridge overnight and let it come to room temperature before stretching.
Can I Make This Recipe Without Cold Fermentation?
Yes, you can skip the cold fermentation step, but you may miss out on some of the complex flavors it develops. If you choose to forgo it, just let the dough rise at room temperature until it doubles, then shape and bake right away! The texture will still be good, just a bit different.
