Sourdough Pizza Crust is not just another run-of-the-mill pizza base; it’s a delightful blend of that crisp, crusty exterior and a chewy, flavorful interior that only a sourdough starter can provide. Harnessing the natural fermentation process, this pizza crust bursts with rich, tangy notes, making each bite an experience in itself. Whether you’re a lover of homemade pizzas or simply looking for a fun family dinner, this recipe is sure to elevate your pizza nights to gourmet levels.

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Reflecting on the first time I made sourdough pizza crust, it felt like alchemy. The dough bubbling on the counter and the rich aroma filling my kitchen were utterly intoxicating. Unlike store-bought versions that often lack character, this crust brings a unique depth of flavor that can’t help but impress. So if you’re ready to make your own pizzas at home, gather your ingredients and prepare to be amazed. This is a recipe that you’ll return to time and again!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Pizza Crust
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Pizza Crust

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time and minimal effort, you’ll have a stunning pizza crust ready to go.
Irresistible Flavor: The sourdough fermentation gives the crust a delightful tang and a texture that’s both crusty and chewy.
Eye-Catching Appeal: Homemade pizza looks and tastes impressive, perfect for gatherings or cozy nights in.
Flexible Serving: Ideal for any occasion, this crust can be topped with anything from classic marinara to extravagant gourmet toppings.
Diet-Friendly Options: Easily made vegan by substituting honey with agave or maple syrup, this recipe caters to various dietary preferences.

Ingredients You’ll Need

125 grams active sourdough starter (about ½ cup): Ensure your starter is bubbly and active for the best rise.
325 grams water (1⅓ cups): Room temperature water helps to wake up your starter without shocking it.
25 grams extra virgin olive oil (2 tablespoons): This adds richness and helps create a softer dough.
20 grams honey (1 tablespoon): A natural sweetener that enhances the crust’s flavor; agave syrup can substitute if needed.
500 grams bread flour (4 cups): High-protein bread flour ensures a chewy texture; all-purpose flour works too, but for a lighter crust.
10 grams salt (1¾ teaspoons): This enhances flavor and controls fermentation; use sea salt or kosher salt for best results.
Extra olive oil for greasing and finishing: A little goes a long way in preventing sticking and adding flavor.
Cornmeal for dusting: This prevents the dough from sticking to surfaces and adds a lovely texture.

How to Make Sourdough Pizza Crust

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine 125 grams of active sourdough starter, 325 grams of water, 25 grams of extra virgin olive oil, 20 grams of honey, 500 grams of bread flour, and 10 grams of salt. Mix on low speed until the dough comes together in a shaggy mess, then turn up to medium and knead for about 10 minutes. Your dough should be smooth and elastic, pulling away from the bowl’s sides.
Ferment the Dough: Lightly oil a large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat it all over with oil. Cover with plastic wrap and let it ferment at room temperature for 8 to 12 hours or until it doubles in size. If your kitchen is cool, it may take closer to 12 hours.
Chill the Dough (Optional): If you plan to bake later, after the dough has doubled, cover it tightly and transfer it to the refrigerator. The dough can be kept refrigerated for up to 24 hours.
Preheat Your Oven: When ready to bake, place a baking steel or pizza stone in the oven and preheat to 450°F. Let it heat up for at least 30 minutes to ensure it’s super hot.
Shape the Dough: Divide the dough into two equal portions. Shape each into a ball and let them rest on a lightly floured surface for 15 to 30 minutes. This resting period helps to relax the gluten, making it easier to stretch.
Prepare for Baking: Sprinkle cornmeal over a sheet of parchment paper. Place one ball of dough on it and drizzle lightly with olive oil. Using your fingertips, gently press the dough outward, forming a round shape while keeping a thicker edge for the crust.
Par-Bake the Crust: Transfer the parchment with the dough onto the preheated baking steel. Par-bake the crust for about 8 minutes, or until the surface has set but isn’t browned yet.
Add Toppings: Remove the crust from the oven and add your choice of sauce, cheese, and toppings.
Finish Baking: Return the pizza to the oven and bake for an additional 10 minutes at 450°F, or until the cheese is melted and bubbly.
Broil for Crispness: For an extra touch of color and crispness, switch your oven to broil and cook for an additional 1 to 2 minutes, keeping a watchful eye to prevent burning.
Serve: Once baked, remove from the oven, allow it to cool slightly, then slice, serve, and enjoy with your favorite beverage.

Storing & Reheating

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze the baked pizza for up to 3 months. To reheat, pop it back in the oven at 350°F for about 10 minutes, ensuring it warms through nicely. Just keep in mind that while the flavor will still be great, the texture might alter slightly; a quick refresh with a drizzle of olive oil can help!

Chef’s Helpful Tips

Make sure your sourdough starter is active and bubbly before starting. If it’s been in the fridge, feed it 6 to 8 hours prior to using it.
Don’t rush the fermentation! A longer rise enhances the flavor dramatically.
When shaping the dough, avoid using too much flour. The dough should be slightly tacky but manageable.
Adjust bake times depending on your oven, as they can vary. Keep an eye on your pizza to learn its perfect timing.
Experiment with toppings—everything from classic marinara and mozzarella to gourmet ingredients like goat cheese or roasted vegetables can make for delicious options!

Sourdough Pizza Crust delivers a lovely, crunchy texture and eye-popping aroma that will undoubtedly impress your family or guests. Take the opportunity to play with different toppings and sauces, inviting creativity in every bite. Your pizza nights will never be the same!

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour, but the texture may be slightly less chewy. Bread flour has a higher protein content that contributes to a better structure.

How do I know my sourdough starter is active?

Your starter is ready to use when it has doubled in size, is bubbly, and has a pleasant tangy smell. It should also pass the “float test”—a spoonful dropped in water should float if it’s active.

Can I make this crust ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours after it has doubled. Just make sure to prompt a second rise at room temperature before shaping and baking.

What toppings go well with sourdough pizza crust?

The beauty of sourdough pizza crust is its versatility! Classic options like tomato sauce and mozzarella work great, but feel free to explore with pepperoni, vegetables, or even unique toppings like fig and prosciutto. The flavor enhances every ingredient beautifully!

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Sourdough Pizza Crust

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Author: Krista
Prep Time: 20 minutes
Cook Time: 760 minutes
Total Time: 13 hours
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian

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Description

This Sourdough Pizza Crust delivers an irresistible flavor and simple preparation. With ingredients like active sourdough starter and fresh bread flour, it’s the ideal choice for a quick dinner or comforting meal, making homemade pizza easier and more enjoyable.

Ingredients

Scale

125 grams active sourdough starter about ½ cup
325 grams water 1⅓ cups
25 grams extra virgin olive oil 2 tablespoons
20 grams honey 1 tablespoon
500 grams bread flour 4 cups
10 grams salt 1¾ teaspoons
Extra olive oil for greasing and finishing
cornmeal for dusting

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Instructions

Combine the sourdough starter, water, olive oil, honey, bread flour, and salt in the bowl of a stand mixer equipped with a dough hook.
Mix on low speed until a shaggy dough appears.
Increase to medium speed and knead for 10 minutes until the dough becomes smooth and elastic, separating from the bowl sides.

Notes

For best results, let the dough rise overnight for enhanced flavor.
Ensure your sourdough starter is active before starting to achieve the right rise.
Adjust hydration by slightly varying water amounts based on flour absorption.