This sourdough pizza crust is a game-changer! It’s crispy on the outside and soft on the inside, perfect for holding your favorite toppings.
Making pizza at home just got easy and fun! I love how the sourdough adds a tasty twist. Plus, your kitchen will smell amazing while it’s baking!
Key Ingredients & Substitutions
Sourdough Starter: This is the star of the show! Make sure it’s active and bubbly for the best flavor. If you don’t have a starter, you can use store-bought pizza yeast, but the flavor won’t be the same. Alternatively, you can create your own starter.
All-Purpose Flour: While AP flour is great, you can also try bread flour for a chewier crust. If gluten-free is your need, use a gluten-free all-purpose blend but check if it needs xanthan gum.
Olive Oil: This adds a nice richness to the dough. If olive oil is not on hand, you can use any neutral oil, like canola or sunflower oil, but olive is my favorite for flavor.
Cornmeal or Flour for Dusting: Cornmeal gives a lovely texture to the bottom of the crust, but if you run out, flour will work just fine. I prefer the cornmeal for that extra crunch!
How Do I Knead the Dough Like a Pro?
Kneading helps develop the gluten, which gives your crust that chewy texture. Here’s how to do it:
- After mixing in the olive oil, turn the dough onto a floured surface.
- Push the dough away from you with the heel of your hand, then fold it back over itself.
- Rotate the dough a quarter turn and repeat – this is the classic kneading technique.
- Knead for about 8-10 minutes until the dough is smooth and elastic. You can also use the “stretch and fold” method if you prefer a more hands-off approach.
Remember, if the dough feels sticky, use a little more flour, but try to keep it minimal to maintain that great chewy texture!
How to Make Sourdough Pizza Crust
Ingredients You’ll Need:
For the Dough:
- 1 cup (240ml) active sourdough starter (fed and bubbly)
- 3 cups (360g) all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup (120ml) warm water (adjust as needed)
- Cornmeal or flour for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 4 to 6 hours for rising. After that, you’ll need approximately 10-15 minutes for baking. So overall, plan about 5 to 6 hours, including rising time!
Step-by-Step Instructions:
1. Mix the Base:
Start by grabbing a large mixing bowl. Combine your bubbly sourdough starter with the warm water. Stir it together until it’s well mixed.
2. Form the Dough:
Next, add the all-purpose flour and salt to the bowl. Mix everything together until you get a shaggy dough that lumps together but isn’t too smooth.
3. Knead It Out:
Now, add the olive oil to your dough. Turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it feels smooth and elastic. If you want, you can also use the stretch and fold method right in the bowl. Just be gentle with it!
4. Let It Rise:
Place your kneaded dough in a clean, oiled bowl and cover it with a damp cloth or some plastic wrap. Let it rise at room temperature for 4 to 6 hours, or until it has doubled in size. It’s a beautiful sight when it puffs up!
5. Shape the Dough:
Once your dough has risen, turn it out onto a floured surface. If you plan to make more than one pizza, divide the dough into equal portions. Otherwise, keep it whole for one big pizza!
6. Roll It Out:
Gently stretch or roll out your dough into the shape and thickness you prefer. Make sure it fits on your baking surface! Transfer the dough onto parchment paper or a pizza peel that’s lightly dusted with cornmeal.
7. Preheat the Oven:
Time to get that oven ready! Preheat it to the highest setting, between 475-500°F (245-260°C). If you have a pizza stone or steel, place it in the oven to mimic the heat of a pizzeria.
8. Add Toppings:
Add your favorite pizza sauces, cheeses, and toppings! Get creative and pile them on just how you like it!
9. Bake Your Pizza:
Slide your pizza into the oven and bake for 10-15 minutes. Keep an eye on it, and take it out once the crust is golden and the cheese is bubbly and browned.
10. Slice and Serve:
Remove the pizza from the oven and let it cool slightly before slicing. Serve it up immediately and enjoy that delicious sourdough crust!
This recipe will give you a flavorful, chewy sourdough crust that has a lovely crisp, caramelized exterior. Perfect for pizza night!
Can I Use Bread Flour Instead of All-Purpose Flour?
Absolutely! Bread flour works well and will give you a chewier crust. Just use the same amount (3 cups) for great results!
How Do I Know When the Dough Is Ready to Rise?
Your dough is ready to rise when it becomes smooth and elastic after kneading. It should hold its shape but be slightly tacky to the touch. Trust your instincts, and don’t hesitate to give it a test stretch!
What Should I Do If My Dough Doesn’t Rise?
If your dough doesn’t rise, your starter might not be active enough. Ensure it’s bubbly and has been fed recently. If it still seems off, let it rise a bit longer; the warm, cozy environment will help!
Can I Freeze Leftover Dough?
Yes! You can freeze any leftover dough after the first rise. Wrap it tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw it in the fridge overnight and let it come to room temperature before shaping.
