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Sourdough Pizza Crust Recipe

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  • Author: Jessica
  • Prep Time: 30 minutes (initial mixing and autolyse) + 3-4 hours (stretch & fold fermentation) + overnight refrigeration (minimum 8 hours)
  • Cook Time: 16-20 minutes (two baking stages)
  • Total Time: Approximately 5 hours 16 minutes (active and passive time including fermentation and resting time)
  • Yield: 2 pizzas (10-12 inch each)
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian

Description

This classic sourdough pizza crust recipe yields a flavorful, chewy, and slightly tangy base perfect for all your favorite toppings. Using an active sourdough starter and a slow fermentation process, this recipe develops deep flavor and a light, airy texture. The dough rests overnight in the refrigerator, making it ideal for preparing ahead, and baking at a high temperature creates a crisp golden crust.

Ingredients

Dough Ingredients

  • ½ cup active sourdough starter
  • 1 cup warm water (90-100°F / 32-37°C)
  • 1 Tablespoon olive oil
  • 2 teaspoons honey (may substitute sugar)
  • 2 ¾ cups + 2 Tablespoons bread flour
  • 1 teaspoon salt

For Baking

  • Additional olive oil for brushing pizza
  • Pizza toppings: pizza sauce, mozzarella cheese

Instructions

  1. Mix Ingredients: Combine sourdough starter, warm water, olive oil, and honey in a medium-sized mixing bowl. Stir well until fully combined.
  2. Add Flour and Salt: Add the bread flour and salt to the bowl and stir until you create a shaggy dough that clings together. Cover with plastic wrap and let it rest for 30-60 minutes for autolyse.
  3. Stretch & Fold: Use your hands to shape the dough into a ball in the bowl. Wet your hands with cool water, grasp the top of the dough, stretch it over the bottom, and turn the dough 90 degrees. Repeat this stretching and folding two more times to complete the full circle.
  4. Rest Dough: Cover the dough and allow it to rest in a warm place for 30 minutes.
  5. Repeat Stretch & Fold Cycles: Every 30 minutes, repeat the stretch and fold process until the dough increases in size by about 50%. This usually takes 3-4 hours.
  6. Divide and Refrigerate: Divide the dough into two equal pieces and place each in a lightly oiled bowl. Cover with plastic wrap and refrigerate for at least overnight or up to 3 days.
  7. Prepare for Baking: Remove dough from the refrigerator and allow it to rest, covered, at room temperature for at least 30 minutes or up to several hours. Preheat your oven to 500°F (250°C).
  8. Shape the Dough: Lightly oil a pizza pan and turn the dough out onto it. Use your hands to gently stretch and shape the dough into a 10-12 inch (28 cm) thin circle. Fold or pinch the edges to form a crust.
  9. Brush and Pierce: Brush the entire pizza dough with olive oil and use a fork to pierce holes all over the bottom crust to prevent bubbles during baking.
  10. Initial Bake: Place the pizza in the preheated oven and bake for 8-9 minutes.
  11. Add Toppings: Remove the pizza from the oven and brush again lightly with olive oil. Add your desired pizza sauce and mozzarella cheese toppings.
  12. Final Bake: Return the pizza to the oven and bake for another 8-11 minutes, until the crust is golden brown and the cheese is melted and bubbly.

Notes

  • Use a kitchen thermometer to ensure water temperature is between 90-100°F (32-37°C) for optimal starter activity.
  • Autolyse helps improve dough extensibility and flavor development.
  • Stretch and fold technique strengthens gluten without kneading.
  • Fermentation time may vary based on ambient temperature and starter activity.
  • Dough can be refrigerated up to 3 days, which enhances flavor and flexibility.
  • Baking at high temperature (500°F / 250°C) creates a crispy crust similar to pizzeria-style pizzas.
  • Pricking the dough prevents large bubbles forming during the first bake.
  • Feel free to customize toppings to your liking after the preliminary bake.

Find it online: https://dishrise.com/sourdough-pizza-crust-recipe/