This Sourdough Pizza Crust is crusty on the outside and soft inside, perfect for holding your favorite toppings. It’s made with simple ingredients and a bit of sourdough starter for that extra flavor!
Honestly, there’s nothing like the smell of freshly baked pizza filling the house. I love loading it up with cheese and veggies. What’s your favorite topping? 🍕😊
Key Ingredients & Substitutions
Sourdough Starter: Use an active, bubbly starter for best results. If you don’t have a starter, you could try using store-bought pizza dough as a substitute, but it won’t have the same flavor.
All-Purpose Flour: This is perfect for pizza crust, but you can use bread flour for a chewier bite, or a gluten-free blend if needed. Just note that the texture might differ slightly.
Olive Oil: This adds moisture and flavor, but you can use melted butter or avocado oil too. If you’re watching calories, feel free to reduce the amount.
Instant Yeast: It’s optional but helps to achieve better rise. You can omit it entirely if your starter is strong, or use active dry yeast instead—just dissolve it in the warm water before adding.
How Can I Knead Dough Properly?
Kneading the dough is key to developing gluten, which gives your crust its structure. Here’s how to do it effectively:
- Turn the dough out onto a lightly floured surface and flatten it slightly with your hands.
- Push the dough away with the heel of your hand, then fold it over towards you.
- Rotate it a quarter turn, and repeat the process. Knead for about 8-10 minutes until the dough is smooth and elastic.
- Add flour a little at a time if it feels too sticky, but keep it slightly tacky for the best texture.
Keep your surface floured, and don’t rush this step—good kneading can truly make a difference in your final pizza!
Sourdough Pizza Crust Recipe
Ingredients You’ll Need:
- 1 cup active sourdough starter (fed and bubbly)
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup warm water (about 90°F/32°C)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (optional, helps with browning)
- 1/2 teaspoon instant yeast (optional, for more rise and quicker proofing)
How Much Time Will You Need?
This recipe takes about 4-6 hours for the dough to rise, depending on your environment. With an optional overnight rest in the fridge, you can make the dough one day in advance for enhanced flavor. Plus, you’ll need about 30 minutes for preparation and another 10-15 minutes for baking. Overall, this delightful sourdough pizza crust can be a cozy kitchen project!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine your bubbly sourdough starter, warm water, and olive oil. Give it a good mix with a spoon or your hands until it’s all well blended. It should feel gooey and lively!
2. Forming the Dough:
Now, add in the flour, salt, sugar (if using), and instant yeast (if using). Keep stirring until the mixture pulls together into a rough dough ball.
3. Kneading:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes. You want it to be smooth and elastic—if it feels a bit sticky, sprinkle in a little more flour, but aim to keep it a bit tacky.
4. First Rise:
Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size. If you’d like a more sour flavor, feel free to pop it in the fridge overnight!
5. Preparing for Baking:
After the dough has risen, gently deflate it and reshape it into a ball. Let it rest for another 20-30 minutes. Meanwhile, preheat your oven to its highest setting—usually between 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven to heat up.
6. Shaping the Crust:
On a floured surface, stretch or roll out the dough into a 12-inch circle or your desired shape. Don’t worry about making it perfect; that rustic look is part of the charm!
7. Adding Toppings:
Transfer your stretched dough to a piece of parchment paper or a prepared pizza peel dusted with flour or cornmeal to keep it from sticking. Now, it’s time for toppings! Spread on tomato sauce, sprinkle on cheese, and add any other toppings you love—let your creativity flow!
8. Baking:
Carefully slide the pizza onto the hot pizza stone or baking sheet in the oven. Bake for about 10-15 minutes, or until the crust is beautifully golden and your toppings are bubbly and cooked.
9. Serving:
Once out of the oven, let it cool for just a minute (if you can wait!). Slice it up and enjoy the deliciousness of your homemade sourdough pizza crust!
This sourdough crust is sure to impress, giving you a delightfully crispy exterior with a fluffy and chewy interior—a perfect open canvas for all your favorite toppings!
Can I Use an Unfed Sourdough Starter for This Recipe?
It’s best to use an active, fed starter for ideal results. However, if you’re in a pinch, an unfed starter can be used, but the dough won’t rise as much, and the flavor may not be as pronounced. Just ensure it’s bubbly and in good condition!
How Do I Store Leftover Pizza Dough?
If you have leftover dough, you can place it in an oiled container, cover it tightly, and store it in the refrigerator for up to 3 days. When you’re ready to bake again, let it come to room temperature before stretching it out.
Can I Freeze the Pizza Dough?
Absolutely! After the first rise, you can wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. It will keep well in the freezer for about 2 months. Thaw it overnight in the fridge before using, then let it sit at room temperature for about 30 minutes before shaping.
What If My Dough Is Too Sticky?
If your dough feels too sticky during kneading, sprinkle in a little more flour, one tablespoon at a time, until it’s manageable. However, avoid adding too much flour, as this can make the crust dense. Aim for a dough that’s slightly tacky but still cohesive!
