Master Sourdough Pizza Crust Recipe, Tips, and Variations

In the world of pizza, the crust is king. A well-crafted sourdough pizza crust brings a delightful tangy flavor and chewy texture that elevates any pizza. Sourdough pizza crusts have a rich history, dating back centuries when natural fermentation was the only way to leaven bread. Today, they are celebrated for their unique taste and the health benefits of naturally fermented dough. This guide will walk you through creating your own sourdough pizza crust at home, using a same-day approach and exploring overnight and long fermentation methods.

Ingredients for Sourdough Pizza Crust

To make the best sourdough pizza crust, you’ll need the following ingredients:

• Active Sourdough Starter: 150 grams (about 2/3 cup)
• Warm Water: 250 grams (1 cup plus 1 tablespoon)
• Bread Flour: 400 grams (about 3 1/4 cups)
• Salt: 10 grams (about 1 1/2 teaspoons)
• Olive Oil: 2 tablespoons

Optional Ingredients for Flavor Variation:

• Garlic Powder: 1 teaspoon
• Italian Seasoning: 1 teaspoon

Instructions for Making Sourdough Pizza Crust

Step 1: Preparing the Dough

1. Activate the Starter: Ensure your sourdough starter is bubbly and active before beginning. Feed it 4 to 6 hours prior to use, depending on your room temperature, to get it at its peak activity.
2. Mix Ingredients: In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved. Add the bread flour and salt. Mix the ingredients until a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. This can also be done in a stand mixer with a dough hook attachment on medium speed for about 5 minutes.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours until it doubles in size. This same-day method is convenient for a quick sourdough pizza dough preparation.

Step 2: Shaping and Second Rise

1. Divide the Dough: After the first rise, gently deflate the dough and divide it into two equal portions for two medium-sized pizzas.
2. Shape the Dough: Form each portion into a ball by folding the edges into the center and rolling it under your palm on a lightly floured surface until smooth.
3. Second Rise: Place each dough ball on a floured surface, cover with a cloth, and let rest for 30 minutes to 1 hour. This second rise enhances the dough’s texture, making it easier to stretch.

Step 3: Baking the Pizza

1. Preheat the Oven: Place a pizza stone or baking sheet in the oven and preheat it to the highest temperature (usually 475-500°F or 245-260°C) for at least 30 minutes.
2. Stretch the Dough: On a floured surface, gently stretch each dough ball into a round pizza base using your hands. Avoid using a rolling pin, as it can deflate the dough’s natural bubbles.
3. Top Your Pizza: Transfer the stretched dough onto a piece of parchment paper for easy handling. Add your favorite toppings, such as tomato sauce, cheese, vegetables, and meats.
4. Bake: Slide the pizza with parchment paper onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes until the crust is golden brown and crispy.

Tips and Variations for Sourdough Pizza Crust

Tips for the Perfect Crust

• Hydration: Adjust the water content depending on your flour and climate. If the dough feels too dry, add a tablespoon of water at a time until you reach the desired consistency.
• Fermentation Time: For a deeper flavor, try an overnight sourdough pizza crust. Let the dough rise in the refrigerator for 12-24 hours after the first rise. This slow fermentation process enhances the sourdough taste.
• Temperature: The dough rises faster in warmer conditions. If your kitchen is cool, consider placing the dough in a warm spot or using a proofing box.

Variations and Substitutions

• 72-Hour Dough: For an even more complex flavor, try a 72-hour sourdough pizza dough by letting the dough rise in the fridge for up to 72 hours. This long fermentation develops a rich, tangy flavor.
• No Yeast Version: If you prefer a sourdough pizza dough without yeast, omit any added commercial yeast and rely entirely on your sourdough starter for leavening.
• Seasoned Crust: Add garlic powder, Italian seasoning, or dried herbs to the dough for a flavored crust that complements various toppings.

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Carbohydrates: 45 grams
• Protein: 7 grams
• Fat: 5 grams
• Fiber: 2 grams
• Sugar: 1 gram
• Sodium: 400 milligrams

Creating your own sourdough pizza crust at home is a rewarding experience that brings the flavors of artisanal pizza to your kitchen. Whether you opt for a quick same-day dough or experiment with an overnight or long fermentation method, the tangy taste and chewy texture of sourdough pizza crusts are sure to delight. Try different toppings, get creative with your flavors, and share your pizza creations with friends and family. Don’t forget to leave a comment below with your experiences and tips, share this recipe on social media, and subscribe to our newsletter for more delicious recipes from Easy Crispy Recipes. Enjoy your homemade sourdough pizza crust adventure.