Sourdough Pizza Crust Recipe
This Sourdough Pizza Crust recipe leverages the natural fermentation of a sourdough starter to create a flavorful, chewy, and crisp pizza base. Perfect for pizza enthusiasts looking to make a homemade crust with a tangy depth and excellent texture without the use of commercial yeast.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 1 large 12-inch pizza crust 1x
- Category: Bread & Dough
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 1 cup (240g) active sourdough starter
- 3 1/2 cups (420g) all-purpose flour
- 1 1/4 cups (300ml) warm water
- 2 teaspoons (10g) salt
Instructions
- Mix Dough: In a large mixing bowl, combine the active sourdough starter, warm water, and flour. Stir until the dough begins to come together. Add the salt and continue mixing until a rough dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rest (Bulk Fermentation): Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 4-6 hours, or until it has doubled in size and shows bubbles indicating fermentation.
- Shape the Dough: After fermentation, gently deflate the dough and divide it if making more than one pizza crust. Shape the dough into a ball, then roll or stretch into a 12-inch round pizza base on a floured surface.
- Final Proof: Allow the shaped dough to rest for 30-60 minutes to slightly puff up and become airy before baking.
- Bake the Pizza Crust: Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Transfer the shaped dough onto a pizza peel or parchment paper, add your desired toppings, and slide it onto the hot stone or baking tray. Bake for 12-15 minutes or until the crust is golden and crisp.
Notes
- Use an active and bubbly sourdough starter for best results.
- You can adjust hydration slightly depending on flour absorption; the dough should be tacky but manageable.
- Allowing longer fermentation can enhance flavor and texture.
- Preheating the oven and baking surface ensures a crisp bottom crust.
- Store leftover dough in the refrigerator and use within 2-3 days for best freshness.
Keywords: sourdough, pizza crust, homemade pizza, fermented dough, rustic pizza, natural yeast, sourdough starter
Find it online: https://ellaeatsdaily.com/sourdough-pizza-crust-recipe/
