Why is my sourdough pizza crust tough?

Tough pizza crust can be caused by too much flour, overworking the dough, rolling out the dough, overcooking the dough, over-proofing the dough or under-proofing the dough.

Can sourdough pizza dough be frozen?

Yes, sourdough pizza dough can be frozen, but I have noticed it is less bubbly and less airy. It still works though. :)

Can I use yeast in sourdough pizza dough?

Yes, to speed up the process, you can use a little yeast, like a 1/2 teaspoon. For example, if you want to make pizza crust in a shorter amount of time ( 4-6 hours), add a bit of yeast. The crust will not be fully fermented- but in a pinch, this works.

Why add rice flour to sourdough pizza dough?

A tiny bit of rice flour lightens the crust and gives it a deliciously crispy chewy texture. This is optional of course.

What is the best flour to use in sourdough pizza dough?

Pizza flour (00' Flour) or bread flour (or a blend of both) is the best flour to use in sourdough pizza dough. However, all-purpose bread flour will work too. Always try to opt for organic flour if possible!

Sourdough Pizza Crust Recipe

Description

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. Watch the video.

Ingredients

Units

1 3/4 cups water, 385 grams
1/3 cup hungry sourdough starter , 90 grams
2 teaspoons salt
4 cups 00′ pizza flour (spooned and leveled), 520 grams (see notes for substitutions)
extra virgin olive oil for coating,
flour for dusting.

Instructions

Sourdough Pizza

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 the flour and stir (with a fork or wooden spoon) to create a shaggy ball, incorporating all the dry flour. Let sit covered 10 minutes.
Stretch and fold. 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. See video.
Proof the dough: Choose your rising schedule from the three 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).

Make a Pizza

Preheat the oven to 500F
Let the dough come to room temperature on a floured pizza peel or floured parchment for 30-45 minutes. preferably with a pizza stone or steel inside on the 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 6-10 minutes- depending on the thickness of the dough. Feel free to broil for a couple of minutes.
Cut and enjoy!

Notes

Flour: Substitute oo’ pizza flour with bread flour or all-purpose flour. For a crispier texture, substitute ⅓ cups of rice flour (40 grams) for ⅓ cups of the 00′ flour!

Rising Schedule (3 options)

Same day (10-12 hours) the Fastest! Make the dough in the morning, let rise during the day on the counter, use it at night.
Overnight (24 hours) Make the dough in the evening, let it rise overnight, refrigerate until the evening and use it that night.
Long slow rise (36 -48 hours) Make the dough anytime, place it in the fridge, until almost doubled (36 -48 hours) or longer. Great for meal prep, and easiest to digest.

Store: To freeze pizza dough, coat in olive oil and place in a ziplock, removing air.

For wood fired pizza ovens: If using AP flour 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.

Nutrition

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