Sourdough Pizza Crust
A thin and delicious pizza crust made with your sourdough starter. You can start in the morning and have it ready for dinner.
Servings: 12 servings
Calories: 142kcal
Equipment
- Mixing bowl
- Wooden spoon
- Plastic Wrap
- pizza stone, baking steel, or baking sheet
- a pizza peel (or other way to transfer the dough in and out of the oven)
Ingredients
- 3½ cups of bread flour or 00 flour
- 1½ cups of fed sourdough starter see notes if you want to use discard starter
- ¾ cup water
- 2 teaspoons salt
- 2½ tablespoons sugar
Instructions
Make the dough
- Mix. Combine all the ingredients in a large bowl, mixing gently with a spoon until a ball forms. If the dough seems too dry and a ball is not forming, add more water, a teaspoon at a time. Cover the bowl with a clean tea towel and let it rest at room temperature for 30 minutes.
- Knead. Turn the dough onto the counter and knead until it feels smooth and loses its stickiness, about five minutes.
- First rise. Place the dough in a clean, oiled bowl and cover tightly with plastic wrap. Allow it to rise for 3-4 hours at room temperature or overnight in the fridge.
Make the pizzas
- Bring to room temperature and preheat. Remove the dough from the fridge and divide it into thirds (or halves or quarters, depending on the desired thickness of your crust and the size of your baking sheet). Preheat a pizza stone to 500°F. Allow the dough to come to room temperature before stretching.
- Stretch and bake. Stretch the dough into the desired shape and place it on parchment paper sprinkled with cornmeal. Top the pizza dough as desired and bake at 500°F on the pizza stone for 9-12 minutes, until the crust is browned and the center of the pizza is baked.
Video
Notes
Sourdough dough can be sticky, so it's helpful to lightly flour your hands and work surface to make kneading and stretching easier.
Different brands of flour and measuring methods can vary, so you might need to adjust the amount of flour or water in the dough. Don't worry about it. Use the dough's appearance as a guide. If it seems dry, add more water. If it's too sticky, add more flour. Just make sure to do it slowly.
If your sourdough starter isn't fed, mix it before using and add 1 teaspoon of instant yeast to the recipe.
To make a thinner and softer crust, use Italian 00 flour instead of bread flour.
For a browner crust and better rise in the oven, replace ½ tablespoon of the sugar with diastatic malt powder.
Using weight (grams) to measure flour instead of volume (cups) helps make your dough more accurate and consistent.
Nutrition
Calories: 142kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Calcium: 5mg | Iron: 2mg