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Simple Sourdough Pizza Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Lina
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 hours
  • Yield: 4 servings
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Simple Sourdough Pizza Crust recipe yields a flavorful, chewy, and airy crust perfect for authentic homemade pizza. Using an active sourdough starter, the dough undergoes gentle stretch and fold techniques and a long bulk fermentation that develops complex flavor and strong gluten structure. The crust is topped with classic tomato sauce, fresh mozzarella, Parmigiano Reggiano, and drizzled with olive oil before baking. This artisanal method allows you to enjoy a delicious pizza with homemade sourdough crust that is crispy on the edges and tender underneath.

Ingredients

For the Dough

  • 375 g water (or less, see notes)
  • 100 g sourdough starter, active and bubbly
  • 10 g salt
  • 500 g all-purpose or bread flour

For the Pizza Toppings

  • 2 tablespoons tomato sauce
  • 1 to 2 oz mozzarella cheese
  • Handful of grated Parmigiano Reggiano (less than an ounce)
  • Drizzle olive oil
  • Pinch sea salt

Optional Kale Topping

  • Extra-virgin olive oil
  • A couple handfuls of baby or Tuscan kale
  • 1 to 2 cloves garlic
  • Sea salt, such as Maldon

Optional Garnishes

  • 2 tablespoons crème fraîche
  • Grated Parmigiano Reggiano, about 1/4 to 1/3 cup
  • 1/4 cup olive oil
  • 1/4 cup minced scallions or ramps
  • 1 teaspoon crushed red pepper flakes
  • 1 to 2 tablespoons crème fraîche
  • Handful grated Parmigiano Reggiano
  • Sea salt

Instructions

  1. Mix the dough: Place the active sourdough starter, salt, and water in a large bowl. Stir with a spatula to combine loosely; it does not need to be fully homogeneous yet. Add the flour and mix again until completely incorporated. Transfer the dough to a straight-sided vessel if available, then cover with a tea towel or cloth bowl cover and let it rest for 30 minutes.
  2. Stretch and fold: After 30 minutes, reach into the vessel and pull the dough up and fold it into the center. Turn the vessel a quarter turn and repeat this pulling and folding around 8 to 10 times. Let the dough rest for another 30 minutes, then repeat the stretch and fold process. Ideally repeat this cycle two more times for a total of 4 stretch and folds, improving dough strength and elasticity with each.
  3. Bulk fermentation: Cover the vessel again with a tea towel or bowl cover and set aside at room temperature (around 70ºF/21ºC) for 4 to 18 hours. The fermentation time varies by season, starter strength, and ambient temperature. The dough should roughly increase between 50% to 100% in volume—use visual cues rather than time alone to judge doneness.
  4. Portion and shape: Turn the dough onto a floured work surface and shape into a rough ball; the dough will be sticky so use flour as needed. Using a bench scraper, divide the dough into 4 equal portions. Sprinkle each portion with flour, then shape each into tight balls by pinching the underside with your pinkie edges. Transfer the shaped dough balls into plastic quart containers, cover, and refrigerate for at least 6 hours up to 3 days or freeze for up to 1 week. Thaw refrigerated dough at room temperature for about 8 hours or in the fridge for 1 day before use.
  5. Assemble and bake: When ready to bake, stretch each dough ball into a pizza base, top with tomato sauce, mozzarella, and grated Parmigiano Reggiano. Drizzle with olive oil and season with a pinch of sea salt. Add optional kale sautéed with garlic or any other preferred toppings. Bake in a preheated oven at a very high temperature (usually 475°F/245°C to 500°F/260°C) until the crust is golden and cheese is bubbling, about 10-15 minutes depending on oven and thickness.

Notes

  • Water quantity can be adjusted depending on flour type and desired dough hydration.
  • Active and bubbly sourdough starter ensures proper fermentation.
  • Bulk fermentation time is flexible; dough strength can be improved by stopping when dough increases by 50% in volume.
  • Using a straight-sided vessel helps visually track dough rise during fermentation.
  • Dough can be stored in the refrigerator for up to 3 days or frozen for up to 1 week for convenient use later.
  • Before baking, let cold dough come to room temperature for easier stretching and better oven spring.
  • High oven temperature is key to a crisp and airy crust; preheat the oven with a baking stone or steel if available.

Find it online: https://cookedbylina.com/simple-sourdough-pizza-crust-recipe/