Sourdough Pizza Crust Recipe
Introduction
Sourdough pizza crust offers a delightful tangy flavor and a crispy, chewy texture that elevates any homemade pizza. Using a natural sourdough starter instead of commercial yeast creates a crust that is both flavorful and satisfying. This simple recipe will guide you through making your own delicious sourdough pizza base from scratch.
Ingredients
- 1 cup active sourdough starter
- 2 ½ cups all-purpose flour
- ¾ cup water, lukewarm
- 1 teaspoon salt
Instructions
- Step 1: In a large mixing bowl, combine the sourdough starter and lukewarm water. Gradually add the flour and salt, mixing until a rough dough forms.
- Step 2: Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic. Place the dough back in the bowl, cover it with a damp cloth, and let it rest at room temperature for 4 to 6 hours, allowing it to rise and develop flavor.
- Step 3: After resting, preheat your oven to 475°F (245°C). Roll out the dough into your desired pizza shape and thickness on a floured surface.
- Step 4: Add your favorite toppings, then bake the pizza directly on a pizza stone or baking sheet for 12 to 15 minutes, until the crust is golden and crisp.
Tips & Variations
- For a lighter crust, you can replace half of the all-purpose flour with bread flour for extra chewiness.
- Allowing the dough to ferment longer in the fridge overnight will enhance the sourdough flavor.
- Use a pizza stone or preheated baking steel for a crispier bottom crust.
- If your starter is very bubbly and active, you might need to reduce the rising time slightly.
Storage
Store any leftover baked pizza in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days or freeze slices for up to 1 month. Reheat in a hot oven or skillet to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a sourdough discard instead of an active starter?
Using sourdough discard may result in a less flavorful and less risen crust since it lacks the active yeast needed for fermentation. For best results, use an active, bubbly sourdough starter.
Do I need a pizza stone to bake sourdough pizza crust?
A pizza stone helps achieve a crispy bottom by evenly distributing heat, but you can bake directly on a baking sheet if a stone isn’t available. Preheating the baking sheet can improve results.
PrintSourdough Pizza Crust Recipe
This Sourdough Pizza Crust recipe yields a flavorful and crispy base using natural sourdough starter for leavening. The crust develops a tangy taste and a chewy texture, perfect for your favorite pizza toppings. Utilizing simple ingredients and a restful fermentation process, this recipe transforms basic pantry staples into a delicious homemade pizza foundation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 1 large 12-inch pizza crust 1x
- Category: Pizza Dough
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 2 ½ cups all-purpose flour
- 1 cup warm water (about 75-80°F)
- 1 teaspoon salt
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter, flour, warm water, and salt. Stir until a rough dough forms, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Rest the Dough: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rest at room temperature for 4 to 6 hours until it has visibly risen and doubled in size, indicating fermentation and gluten development.
- Shape the Crust: Gently deflate the dough and transfer it onto a floured surface. Shape it into a round pizza crust, about 12 inches in diameter, leaving a slightly thicker edge for the crust.
- Bake the Crust: Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat. Transfer your shaped dough onto parchment paper and slide it onto the preheated stone or baking sheet. Bake for 10-12 minutes until the crust is golden brown and crisp.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise.
- You can refrigerate the dough overnight for a slower fermentation to develop more flavor.
- Use a pizza stone or steel to get the crispiest crust.
- Adjust water quantity slightly depending on the flour absorption.
Keywords: sourdough pizza crust, homemade pizza dough, natural leavened pizza base, tangy pizza crust
