The heart of this sourdough pizza crust recipe lies in its naturally leavened dough, which imparts a deep, tangy flavor and chewy texture that’s impossible to achieve with commercial yeast. The slow fermentation process not only enhances the flavor but also makes the crust easier to digest, giving it a complex character that complements any topping you choose. The crust is both crisp on the outside and tender on the inside, making each bite a perfect harmony of texture and taste. Whether you’re a seasoned sourdough enthusiast or a pizza lover looking to elevate your homemade pies, this recipe offers an exceptional base for creating the ultimate pizza experience.
Ingredients:
- 1 cup (240g) active sourdough starter, fed and bubbly
- 3/4 cup (180ml) warm water
- 2 cups (250g) all-purpose flour
- 1 cup (120g) bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- Cornmeal (optional, for dusting)
Instructions:
- Mix the Dough:
In a large mixing bowl, combine the active sourdough starter with warm water. Stir until the starter is dissolved. Add the all-purpose flour, bread flour, and salt. Mix with a wooden spoon or dough hook attachment if using a stand mixer until the dough starts to come together. - Knead the Dough:
Once the dough forms, transfer it to a lightly floured surface. Knead the dough for about 10 minutes by hand or for 5 minutes in a stand mixer until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, but be cautious not to over-flour it, as the dough should remain slightly tacky. - First Rise:
Lightly grease a large bowl with olive oil and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise at room temperature for 4 to 12 hours, depending on the ambient temperature. The dough should double in size and become puffy. - Shaping the Dough:
Once the dough has risen, punch it down to release any gas. Divide the dough into two equal portions for two medium pizzas or keep it whole for one large pizza. Shape each portion into a ball and let them rest for about 20 minutes, covered with a cloth. - Preheat the Oven:
Place a pizza stone or an inverted baking sheet in your oven and preheat it to 475°F (245°C) for at least 30 minutes. This ensures a hot surface for baking, which is crucial for a crispy crust. - Stretch the Dough:
On a floured surface, gently stretch each dough ball into a circle, about 12 inches in diameter for medium pizzas. If the dough resists stretching, let it rest for a few more minutes and then try again. Transfer the stretched dough onto a piece of parchment paper or a pizza peel dusted with cornmeal. - Add Toppings:
Brush the stretched dough lightly with olive oil. Add your desired toppings, such as tomato sauce, cheese, meats, or vegetables. Be careful not to overload the pizza, as this can make the crust soggy. - Bake the Pizza:
Slide the pizza onto the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. If baking two pizzas, bake them one at a time for the best results. - Serve:
Once baked, remove the pizza from the oven and let it cool slightly before slicing. Enjoy your sourdough pizza crust with your favorite toppings!
