Sourdough Pizza Crust

Craft a restaurant-worthy pizza base at home! This sourdough 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

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.

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.

3. In a large mixing bowl, combine the active sourdough starter with water and olive oil.

4. Add flour and salt, mixing until a rough dough forms. Adjust the water or flour as needed to achieve a slightly sticky consistency.

5. On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.

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.

7. Preheat your oven as hot as it will go, ideally between 450°F (230°C) to 500°F (260°C).

8. Punch down the risen dough and divide it into 2 equal parts for medium-sized pizzas.

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.

10. Transfer the stretched dough onto a piece of parchment paper. Add your favorite toppings.

11. Bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbly.

Sourdough Pizza Crust Ingredients

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:

1. 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.
2. 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:

1. In a large mixing bowl, combine the active sourdough starter with water and olive oil.
2. Add flour and salt, mixing until a rough dough forms. Adjust the water or flour as needed to achieve a slightly sticky consistency.
3. On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
4. 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:

1. Preheat your oven as hot as it will go, ideally between 450°F (230°C) to 500°F (260°C).
2. Punch down the risen dough and divide it into 2 equal parts for medium-sized pizzas.
3. 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.
4. Transfer the stretched dough onto a piece of parchment paper. Add your favorite toppings.
5. 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.