Once you try Sourdough Pizza Crust, there is no going back! Chewy, crispy, and super flavorful, it’s the perfect base for all your favorite toppings. Here we’ve added a secret.
- 385 grams water (1 3/4 cups)
- 90 grams sourdough starter ( 1/3 cup) see notes
- 2 teaspoons salt
- 480 grams flour- 00′ Pizza flour, bread flour or AP flour (3 2/3 cups, spooned and leveled)
- 40 grams rice flour -optional, or sub more of the above flour- 1/3 cup
- olive oil for coating, flour for dusting.
- Make the pizza dough: Place water in the bowl. Stir in the starter and the salt, combining well. Stir in rice flour if using. Then add main flour and stir (with a fork or wooden spoon) to create a shaggy ball, incorporating all the dry flour. Let sit covered 10 minutes.
- With wet hands, do two sets of stretch and folds, 10-15 minutes apart (see video above), then place dough in a 2-quart measuring container and cover.
- Proof dough: Choose your rising schedule from the 3 options in the notes. When the dough has doubled (or almost doubled 1.75) it is ready to use.
- Divide pizza dough by 4 (220 grams each) for 10-12 inch pizzas, storing extras in the fridge- best used within 2-3 days (or freeze).
- To make a pizza, let the dough come to room temp on a floured pizza peel or floured parchment for 30-45 minutes.
- Preheat the oven to 500F preferably with a pizza stone or steel inside on middle rack.
- Stretch out the dough- pulling it from the middle outward, resisting the urge to roll it or press it down preserving those air bubbles! Stretch outward, aiming for 10-12 inches and thinner in the middle.
- Build your pizza. Add your favorite sauce, fresh mozzarella cheese, pecorino, and your favorite toppings.
- Bake: Slide pizza onto a pizza stone or sheet pan (leave it on the parchment) and bake for 6-8 minutes- depending on the thickness of the dough. Feel free to broil for a couple of minutes.
- Cut and enjoy!
This recipe makes 4 x 12-inch pizza crusts.
To freeze pizza dough, coat in olive oil and place in a ziplock, removing air.
For wood fired pizza ovens: If using AP or bread flour, preheat until the pizza oven stone temperature reaches 650F. With a lightly dusted pizza peel, launch the pizza and bake for 3-4 minutes, rotating every 30 seconds as needed and until the cheese is lightly browned. If using 00 flour, preheat until the stone temperature reaches 850F and the flame is high; launch the pizza and bake for 1 – 2 minutes, rotating frequently.
- Fastest: Make the dough in the morning, let rise during the day on the counter, use it at night. (10-12 hours.)
- Medium: Make the dough in the evening, let it rise overnight, refrigerate until the evening and use it that night. (24 hours.)
- Slowest: Make the dough anytime, place it in the fridge, use it 36-48 hours later. Great for meal prep.
- Serving Size: 12 inch pizza crust
- Calories: 535
- Sugar: 1.4 g
- Sodium: 1304.4 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 111.3 g
- Fiber: 4 g
- Protein: 15.4 g
- Cholesterol: 0 mg
Keywords: pizza dough, sourdough pizza crust, sourdough pizza dough, sourdough pizza dough recipe, wood oven pizzas