Craft a restaurant-worthy pizza base at home! This sourdough pizza crust recipe uses simple ingredients and techniques to create a crispy, airy crust with a delightful tang. Perfect for beginners and seasoned pizzaiolos alike, this recipe unlocks endless possibilities for your next pizza night.
STEP-BY-STEP INSTRUCTIONS FOR SOURDOUGH PIZZA CRUST
STEP 1. Mix the flour, water, and sugar in a glass jar or plastic container. Stir until well combined, loosely cover with a cloth or a lid (do not seal tightly), and let it sit at room temperature for 24 hours.
STEP 2. Feed the starter daily with equal parts of flour and water (about 1/2 cup each). Stir well and continue to cover loosely. By day 5, the mixture should be bubbly and have a pleasant sour smell.
STEP 3. In a large mixing bowl, combine the active sourdough starter with water and olive oil.
STEP 4. Add flour and salt, mixing until a rough dough forms. Adjust the water or flour as needed to achieve a slightly sticky consistency.
STEP 5. On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
STEP 6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 4 to 8 hours depending on the room temperature. For a more intense flavor, you can let it rise slowly in the refrigerator overnight.
STEP 7. Preheat your oven as hot as it will go, ideally between 450°F (230°C) to 500°F (260°C).
STEP 8. Punch down the risen dough and divide it into 2 equal parts for medium-sized pizzas.
STEP 9. On a floured surface, flatten one piece of dough with your hands and stretch it out into a round shape, about 12 inches in diameter. You can use a rolling pin if necessary, but hand stretching is preferable.
STEP 10. Transfer the stretched dough onto a piece of parchment paper. Add your favorite toppings.
STEP 11. Bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
INGREDIENTS:
For the Sourdough Starter:
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) lukewarm water
- 1 tsp (5g) sugar (optional, helps with fermentation)
For the Pizza Dough:
- 1 cup (240ml) active sourdough starter
- 2 cups (240g) all-purpose flour (more for dusting)
- 1 tsp (6g) salt
- 1 tbsp (15ml) olive oil
- 1/2 cup (120ml) lukewarm water (adjust as needed)
INSTRUCTIONS:
Make the Sourdough Starter:
- Day 1: Mix the flour, water, and sugar in a glass jar or plastic container. Stir until well combined, loosely cover with a cloth or a lid (do not seal tightly), and let it sit at room temperature for 24 hours.
- Day 2 to Day 5: Feed the starter daily with equal parts of flour and water (about 1/2 cup each). Stir well and continue to cover loosely. By day 5, the mixture should be bubbly and have a pleasant sour smell.
Prepare the Pizza Dough:
- In a large mixing bowl, combine the active sourdough starter with water and olive oil.
- Add flour and salt, mixing until a rough dough forms. Adjust the water or flour as needed to achieve a slightly sticky consistency.
- On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 4 to 8 hours depending on the room temperature. For a more intense flavor, you can let it rise slowly in the refrigerator overnight.
Shape and Bake the Pizza:
- Preheat your oven as hot as it will go, ideally between 450°F (230°C) to 500°F (260°C).
- Punch down the risen dough and divide it into 2 equal parts for medium-sized pizzas.
- On a floured surface, flatten one piece of dough with your hands and stretch it out into a round shape, about 12 inches in diameter. You can use a rolling pin if necessary, but hand stretching is preferable.
- Transfer the stretched dough onto a piece of parchment paper. Add your favorite toppings.
- Bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
TIPS:
- For a crispier crust, use a lower hydration level (less water) in your dough.
- Experiment with different types of flour, like bread flour, for more chewiness.
- Use minimal toppings to avoid a soggy crust.
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Sourdough Pizza Crust
Master sourdough pizza crust at home! Easy recipe with tips for a bubbly, flavorful base you won't want to miss.
Ingredients
For the Sourdough Starter:
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) lukewarm water
- 1 tsp (5g) sugar (optional, helps with fermentation)
For the Pizza Dough:
- 1 cup (240ml) active sourdough starter
- 2 cups (240g) all-purpose flour (more for dusting)
- 1 tsp (6g) salt
- 1 tbsp (15ml) olive oil
- 1/2 cup (120ml) lukewarm water (adjust as needed)
Instructions
Make the Sourdough Starter:
- Day 1: Mix the flour, water, and sugar in a glass jar or plastic container. Stir until well combined, loosely cover with a cloth or a lid (do not seal tightly), and let it sit at room temperature for 24 hours.
- Day 2 to Day 5: Feed the starter daily with equal parts of flour and water (about 1/2 cup each). Stir well and continue to cover loosely. By day 5, the mixture should be bubbly and have a pleasant sour smell.
Prepare the Pizza Dough:
- In a large mixing bowl, combine the active sourdough starter with water and olive oil.
- Add flour and salt, mixing until a rough dough forms. Adjust the water or flour as needed to achieve a slightly sticky consistency.
- On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 4 to 8 hours depending on the room temperature. For a more intense flavor, you can let it rise slowly in the refrigerator overnight.
Shape and Bake the Pizza:
- Preheat your oven as hot as it will go, ideally between 450°F (230°C) to 500°F (260°C).
- Punch down the risen dough and divide it into 2 equal parts for medium-sized pizzas.
- On a floured surface, flatten one piece of dough with your hands and stretch it out into a round shape, about 12 inches in diameter. You can use a rolling pin if necessary, but hand stretching is preferable.
- Transfer the stretched dough onto a piece of parchment paper. Add your favorite toppings.
- Bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 7mgCarbohydrates: 94gFiber: 5gSugar: 0gProtein: 13g
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