This Sourdough Pizza Crust is super fun to make! It gives your pizza a tasty, tangy flavor that makes every bite special. Plus, the crust gets nice and crispy on the edges!
I love how this recipe lets you use leftover sourdough starter. It’s like giving your dough a little personality! 🍕 Perfect for a cozy pizza night at home with friends or family.
Key Ingredients & Substitutions
Sourdough Starter: An active, bubbly starter is key for flavor and rise. If you don’t have any, you can use a store-bought pizza dough, though the unique taste will be different. I find using my own starter adds a personal touch!
All-Purpose Flour: This gives the crust its structure. If you need a gluten-free option, try a 1:1 gluten-free flour blend, but note that the texture may change a bit.
Salt: Just a teaspoon enhances flavor. You can use sea salt or kosher salt, depending on what you have. Don’t skip it; it really brings everything together!
Olive Oil: This adds richness to the dough. If you want a twist, avocado oil works too, but olive oil is my favorite for that classic taste.
Cornmeal/Semolina: These are great for dusting and creating a crispy base. If you don’t have them, use regular flour, but I find cornmeal gives a nice crunch.
How Can I Ensure My Dough Rises Properly?
Getting a good rise is essential for a perfect sourdough pizza crust. After mixing, let your dough rise in a warm spot. The warmer it is, the better it will rise! Aim for about 70-80°F (21-26°C).
- Use a covered bowl to maintain warmth and moisture.
- If your kitchen is cool, consider placing it in the oven (turned off) with the light on to create a cozy environment.
- Look for the dough to double in size and feel puffy.
How to Make Sourdough Pizza Crust
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 2 1/2 cups (320g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus more for greasing
- 3/4 cup (180ml) warm water (about 80°F/27°C)
- Cornmeal or semolina flour for dusting the baking surface
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time. After that, you’ll let your dough rise for 4 to 6 hours, and then it only takes about 10-12 minutes to bake in the oven. So, clear some time for rising, but your hands-on time is quick and easy!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, add your active sourdough starter, warm water, and olive oil. Stir these ingredients together until mixed well. This is where your dough begins!
2. Forming the Dough:
Next, add the flour and salt to the bowl. Mix everything together with a spoon or your hands until a shaggy dough forms. It might be a little sticky at first, but that’s okay.
3. Kneading the Dough:
Transfer the dough onto a floured surface. Knead it for about 8-10 minutes, until the dough feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook attachment for this step.
4. Letting It Rise:
Lightly oil a clean bowl and place the dough inside. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4 to 6 hours. You want it to double in size and get all bubbly—this is the magic of sourdough!
5. Shaping the Dough:
Once it’s risen, gently punch down the dough to release air bubbles. Move it to a floured surface and shape it into a round ball. This will be your pizza crust!
6. Preheating the Oven:
While you shape and prepare the crust, preheat your oven to 500°F (260°C). If you have a pizza stone or heavy baking sheet, place it in the oven to heat up at the same time.
7. Stretching the Crust:
Using your hands, begin to stretch and shape the dough into a 12-inch round pizza crust. If it resists stretching, don’t worry! Just let it rest for 10 minutes and try again—it should become easier to shape.
8. Preparing for Toppings:
Once shaped, place the dough on a piece of parchment paper dusted with cornmeal or semolina. This will help it slide onto the baking surface easily!
9. Adding Toppings:
Now comes the fun part! Add your favorite toppings, like tomato sauce, mozzarella cheese, and any herbs or toppings you love.
10. Baking the Pizza:
Carefully transfer the pizza (still on the parchment paper) onto your preheated pizza stone or baking sheet in the oven. Bake for about 10-12 minutes or until the crust is golden brown and the cheese is nice and bubbly.
11. Serve & Enjoy:
Once it’s out of the oven, let the pizza cool for a few minutes before slicing. Then, dig in and enjoy that delicious sourdough pizza crust with all your favorite toppings!
Happy pizza making! 🍕
Can I Use a Different Flour for This Recipe?
Yes! While all-purpose flour works great, you can experiment with bread flour for more chewiness or a gluten-free flour blend if needed. Just keep in mind that the texture may vary with different flours.
What If I Don’t Have Time for a Long Rise?
No worries! You can speed up the process by warming your dough slightly in a turned-off oven with the light on, or you can let it rise in a warmer area of your kitchen. If you’re really short on time, try using a quick-rise yeast pizza dough instead.
How Should I Store Leftover Dough or Pizza?
If you have leftover dough, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. For pizza, store slices in an airtight container in the fridge for 2-3 days. You can reheat the pizza in the oven or toaster oven for best results!
Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and let it rise in the refrigerator overnight for a slower fermentation, which enhances the flavor. Just remember to let it come to room temperature for about 30 minutes before shaping it into a crust.
