INTRODUCTION
Sourdough pizza crust is a unique and flavorful way to enjoy pizza. Unlike regular pizza dough, it uses a sourdough starter that gives the crust a tangy taste and a chewy texture. Many people love sourdough because it is more nutritious and easier to digest than other types of bread. Making sourdough pizza crust at home can be a fun and satisfying project. You will enjoy the process and the tasty results!
WHY YOU WILL LOVE THIS RECIPE
This sourdough pizza crust recipe is simple and forgiving, making it perfect for beginners. The dough is easy to work with, and the long fermentation time enhances the flavor. You will love how the crust turns out: crispy on the outside and soft on the inside. Plus, you can customize your pizza with your favorite toppings. It’s a great way to impress family and friends. Homemade pizza is always a hit, and this crust brings something special to the table.
HOW TO MAKE Sourdough Pizza Crust
Making sourdough pizza crust involves a few steps, but it is quite simple. You will need to gather your ingredients, mix the dough, let it rise, and then bake it. Each step is important for achieving the best flavor and texture.
EQUIPMENT NEEDED
- Stand mixer with a dough hook
- Mixing bowl
- Plastic wrap or a clean kitchen towel
- Baking sheet or pizza stone
- Rolling pin (optional)
Ingredients You’ll Need
- 75 grams ripe sourdough starter
- 160 grams water, lukewarm
- 270 grams Italian style ’00’ flour (substitute all-purpose flour if needed)
- 30 grams whole wheat flour (substitute all-purpose flour if needed)
- 1 tablespoon pizza dough flavor (optional)
- 8 grams extra virgin olive oil
- 6 grams kosher salt
STEP-BY-STEP INSTRUCTIONS
- Combine Ingredients: In a stand mixer fitted with a dough hook, combine all of the dough ingredients. Start by mixing the sourdough starter, lukewarm water, flours, pizza dough flavor (if using), olive oil, and kosher salt.
- Knead the Dough: Knead the mixture on low speed until the dough comes together in a cohesive ball. This should take about 5 to 10 minutes. The dough should be slightly sticky but still manageable.
- Bulk Ferment: Once the dough is formed, cover it with plastic wrap or a clean kitchen towel. Let it bulk ferment at room temperature for about 3 hours. During this time, perform a set of stretches and folds every 30 minutes. This technique helps develop gluten and improves the dough structure.
- Divide the Dough: After 3 hours, the dough should have risen nicely. Turn it out onto a lightly floured surface and divide it into equal pieces. Each piece will become one pizza crust.
- Shape the Balls: Take each piece of dough and shape it into a ball. To do this, tuck the edges of the dough into the center to form a smooth ball on top.
- Cold Ferment: Place the dough balls in a container that is lightly oiled and cover it. Let the dough rise in the fridge overnight, or until they have doubled in size. This cold fermentation adds flavor to the dough.
- Preheat the Oven: When ready to bake, preheat your pizza oven to 900°F. If using a conventional oven, preheat it to 550°F.
- Stretch the Dough: Remove the dough balls from the fridge. Take one ball and place it on a floured surface. Use your hands to gently stretch the dough into a circle. You can also use a rolling pin for this step, but hand stretching gives a better crust.
- Add Toppings: Once the dough is stretched to your desired size, add your favorite pizza sauce and toppings. Don’t overload the pizza; keep it simple.
- Bake: Carefully place the pizza in your preheated oven. If using a pizza oven, bake for about 2 minutes. In a conventional oven, it will take 5-7 minutes. Keep an eye on it, as cooking times may vary.
- Enjoy: Once the crust is golden and crispy, take your pizza out of the oven and let it cool for a minute. Slice it up and enjoy your homemade sourdough pizza!
HOW TO SERVE Sourdough Pizza Crust
Sourdough pizza crust is delightful on its own but becomes even better when served with a variety of favorite toppings. You can enjoy it with classic marinara sauce, fresh mozzarella, pepperoni, and fresh basil. Serve it with a side salad, or enjoy it with some garlic bread for a complete meal. Pair your pizza with a light beverage like sparkling water or soda for a refreshing combination.
STORAGE & FREEZING: Sourdough Pizza Crust
If you don’t eat all the pizza at once, you can store the leftovers. Once the pizza is cooled, wrap it in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
For longer storage, you can freeze the baked pizza. Wrap it tightly in plastic wrap and then in foil. Label it with the date and freeze it for up to 3 months. To reheat, simply place it in a preheated oven at 350°F until warm.
SERVING SUGGESTIONS
There are many ways to enjoy sourdough pizza. Here are a few serving suggestions:
- Classic Margherita: Top with fresh mozzarella, tomatoes, basil, and a drizzle of olive oil.
- Pepperoni Love: A classic pizza with tomato sauce, mozzarella, and lots of pepperoni slices.
- Veggie Delight: Load it with bell peppers, onions, mushrooms, and olives for a colorful, healthy option.
- BBQ Chicken: Use barbecue sauce instead of tomato sauce, add cooked chicken, red onions, and cilantro.
Feel free to experiment with different cheeses, sauces, and toppings. The possibilities are endless!
VARIATIONS
There are many variations you can try with sourdough pizza crust. Here are a few ideas:
- Whole Wheat Version: Use 100% whole wheat flour for a more wholesome pizza crust.
- Herb-Infused Dough: Add dried herbs like oregano, thyme, or garlic powder to the dough for extra flavor.
- Gluten-Free Option: Use a gluten-free flour blend to create a gluten-free pizza crust. Just make sure to adjust water content as necessary.
FAQs
1. Can I use all-purpose flour instead of ’00’ flour?
Yes, you can use all-purpose flour. However, ’00’ flour provides a finer texture that is more traditional for pizza.
2. How long does the sourdough starter need to be active before use?
Your sourdough starter should be fed and bubbly. Ideally, it should be active for several hours after feeding before you use it in the recipe.
3. What can I do if the dough is too sticky?
If your dough is too sticky, sprinkle a little more flour while mixing or kneading. Be careful not to add too much flour, as this can make the dough too dry.
4. How do I know when my pizza is done baking?
Your pizza is done when the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it to avoid burning.
MAKE-AHEAD TIPS FOR Sourdough Pizza Crust
If you want to prepare in advance, you can make the dough ahead of time. After mixing and kneading the dough, store it in the refrigerator for up to 24 hours. It will continue to ferment slowly, developing flavor. Just remember to take it out of the fridge and let it come to room temperature before you shape it into pizza crusts. Enjoy making your sourdough pizza crust and share it with family and friends!
Sourdough Pizza Crust
Ingredients
Method
- In a stand mixer fitted with a dough hook, combine the sourdough starter, lukewarm water, flours, pizza dough flavor (if using), olive oil, and kosher salt.
- Knead the mixture on low speed until the dough forms a cohesive ball, about 5 to 10 minutes.
- Cover the dough with plastic wrap or a clean kitchen towel and let it bulk ferment at room temperature for about 3 hours, performing a set of stretches and folds every 30 minutes.
- Turn the dough onto a lightly floured surface and divide it into equal pieces, shaping each piece into a ball.
- Place the dough balls into a lightly oiled container, cover it, and let the dough rise in the fridge overnight.
- Preheat your pizza oven to 900°F or a conventional oven to 550°F.
- Remove the dough balls from the fridge and stretch one ball on a floured surface to your desired size.
- Add your favorite pizza sauce and toppings without overloading the pizza.
- Bake in the preheated oven for about 2 minutes in a pizza oven or 5-7 minutes in a conventional oven.
- Once the crust is golden and crispy, take it out, let it cool for a minute, slice, and enjoy.