Sourdough Pizza Crust Recipe
This sourdough pizza crust recipe delivers a crispy, chewy, deeply flavored crust using your active sourdough starter. Perfect for homemade pizza night with simple ingredients and flexible fermentation options.
Ingredients
- 500 g bread flour about 3 1/3 cups
- 350 g lukewarm water about 1 1/2 cups
- 100 g active sourdough starter about 1/2 cup, 100% hydration
- 10 g fine sea salt about 2 tsp
- Olive oil optional, for crust brushing or bowl greasing
- Extra flour for dusting and shaping
Instructions
- Mix & Autolyse: Combine the flour and water until no dry bits remain. Cover and let rest for 30 minutes.
- Add Starter & Salt: Mix in the active sourdough starter and salt using your hands or a dough hook until well incorporated.
- Bulk Fermentation: Let the dough ferment at room temperature for 4–5 hours. Perform stretch and folds every 30–45 minutes.
- Divide & Pre-shape: Turn dough onto a lightly floured surface, divide into two portions, and shape into tight balls. Cover and rest for 30 minutes.
- Cold Fermentation (Optional): Refrigerate dough balls in airtight containers for up to 72 hours. Let them come to room temperature before baking.
- Preheat Oven: Heat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
- Shape Dough: On a floured surface, gently press and stretch each dough ball into a circle. Avoid using a rolling pin.
- Add Toppings: Transfer dough to parchment paper, add desired toppings.
- Bake: Slide the parchment onto the preheated stone and bake for 8–10 minutes until the crust is golden and blistered.
Notes
- Use a healthy, bubbly starter for the best results. Feed it 4–6 hours before using.
- Cold fermentation develops more flavor. Even 24 hours makes a noticeable difference.
- Don’t over-flour while shaping—the stickier the dough, the airier the crust.
- A hot pizza stone or steel is essential for a crispy base. Preheat thoroughly.
- This dough can be frozen after shaping into balls. Thaw in the fridge overnight and bring to room temperature before baking.