Sourdough Pizza Crust

Name: Sourdough Pizza Crust
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 servings
Ingredients: 7.5 ounces sourdough starter; 16 ounces water; 26 ounces all-purpose flour; 1/2 tsp salt; 1 pkg yeast, pizza

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Total Time
40 mins
Servings
18 servings
Calories
159 kcal
Course
Main Course
Cuisine
American

Sourdough Pizza Crust

Luna Mayo

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This Sourdough Pizza Crust has so much flavor and the crust can be rolled and stretched very thin. It’s the perfect thin crust pizza recipe for your oven, grill or wood fired pizza oven!

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Ingredients

Servings

7.5 ounces sourdough starter
16 ounces water
26 ounces all-purpose flour
1/2 tsp salt
1 pkg yeast, pizza if you don't have sourdough starter

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Instructions

*****It is important to weigh ingredients for your dough.*****
Mix all ingredients together in mixer bowl with spoon or spatula.
Knead by hand or with dough hook mixer attachment for 5-8 minutes, until dough is smooth and elastic. Start with 650 grams flour, and add more, as needed.
Place in oil covered bowl and tightly wrap with plastic wrap. Refrigerate overnight, up to 2 days.
Can be frozen in plastic bags at this point.
Break up dough into equal portions and stretch and roll dough into round.
Top with desired toppings. Bake 450°F for 15-18 minutes, until crust and toppings are browned.

Equipments used:

Notes

**Notes**
A couple people who have commented, have had a problem with the dough being sticky. To avoid this, measure your liquid very carefully. Also, make sure your butter is measured carefully.
Next, humidity plays a large factor in the texture of yeast doughs. If it is very humid, more flour will be needed.
Third, measure flour carefully. Also know that different brands and types of flour can affect the stickiness of the dough.
Forth, the hydration of your starter can play a big factor as well. These buns were made with a 100% hydration starter. If you use a different hydration starter, more, or less flour may be needed to form a ball. So, don’t add flour all at once. Add it by heaping tablespoons full at a time, after the first 2 cups.
If your dough is still sticky, do not be afraid to add more flour. In my experience, you can not add too much flour to a yeast dough. They are very forgiving. Just continue to add flour to make a nice ball, even if it is over a cup of flour.
Do not add too much sauce to the top of crust or it will spill out.
Oven temperatures vary, so check for doneness 5 minutes before above stated time.
Choose your choice of toppings. Here are some favorites.
If you'd like to make dough without sour dough starter, use Pizza Yeast. See link above to purchase.
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Thin Crust Chicken Pizza
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