Sourdough Pizza Crust
User Reviews
4.9
Sourdough Pizza Crust
Description
The Sourdough Pizza Crust recipe begins by mixing active sourdough starter with warm water, olive oil, and honey, balancing flavor and fermentation. Bread flour and salt are added to form a shaggy dough, which rests for 30 to 60 minutes to hydrate the flour. The dough is developed using a stretch-and-fold technique done multiple times over several hours to strengthen gluten for good structure and elasticity.
Following bulk fermentation, the dough is divided and refrigerated overnight or up to three days, allowing slow fermentation that improves flavor and texture. The dough can be par-baked and frozen for convenience, then topped and baked fully when desired. This method yields a crust with a chewy interior and crisp edges typical of naturally leavened sourdough pizzas.
Serve the crust with your preferred sauce and toppings. Proper refrigeration and handling help control fermentation and achieve the best crust texture. This recipe provides a hands-on process for crafting sourdough pizza at home.
Ingredients
- ½ cup sourdough starter active
- 1 cup water 90-100F/32-37C, warm
- 1 Tablespoon olive oil
- 2 teaspoons honey (may substitute sugar)
- 2 ¾ cups + 2 Tablespoons bread flour
- 1 teaspoon salt
- olive oil additional, for brushing pizza
- pizza sauce mozzarella cheese, for pizza toppings
Instructions
- Combine sourdough starter, water, olive oil and honey in a medium-sized mixing bowl and stir until well-combined.
- Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyse).
Stretch & Fold
- Use your hands to form the dough into a ball in the bowl.
- Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process. Do this twice more until you have made your way all the way around the dough.
- Allow dough to rest, covered, in a warm place for 30 minutes.
- Repeat step 2 every 30 minutes until dough has increased in size about 50%. I find this typically takes about 3-4 hours for me.
- Divide dough into two pieces and place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days.
Assembly & Baking
- Remove dough from fridge and leave it covered to rest at room temperature for at least 30 minutes and up to several hours. Preheat your oven to 500F (250C).
- Once oven is preheated, lightly oil a pizza pan with olive oil.
- Turn out the pizza dough onto the prepared pan and use your hands to gently shape it into a 10-12” (28cm) circle (it will be fairly thin). Fold over or pinch the edges to form a crust.
- Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.
- Transfer pizza to 500F (250C) oven and bake for 8-9 minutes.
- Remove pizza from oven and brush all over again with a light layer of olive oil, then add your toppings.
- Return to the oven and bake another 8-11 minutes, until crust is golden and cheese is melted and bubbly.
Notes
- Sourdough pizza dough keeps refrigerated for several days allowing flavor development.
- For easy pizza nights, par-bake crusts, cool, wrap tightly, and freeze for months.
- Thaw frozen crusts at room temperature before adding toppings and baking.
- Stretch-and-fold method develops gluten gently without intensive kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 210” pizzas
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Serving | 110" pizza | |
| Calories | 761kcal | 38% |
| Carbohydrates | 142g | 47% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1173mg | 49% |
| Potassium | 176mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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