Sourdough Pizza Crust
Elevate your pizza nights with this irresistibly chewy and flavorful sourdough pizza crust recipe, a perfect combination of tangy sourdough starter and classic pizza-making techniques. With just six simple ingredients—active sourdough starter, warm water, all-purpose flour, olive oil, salt, and optional semolina for dusting—this recipe yields a crust that's beautifully crisp on the outside with a light, airy interior. The long fermentation process enhances the depth of flavor, while the stretch-and-fold method ensures perfect elasticity for easy shaping. Ideal for baking on a pizza stone or steel at high temperatures, this artisan-style crust pairs beautifully with any of your favorite toppings, from classic margherita to gourmet creations. Whether you're a sourdough enthusiast or pizza lover, this recipe is a must-try for achieving that restaurant-quality crust right at home.
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Recipe Information
Ingredients
- 150 grams Active sourdough starter
- 250 milliliters Warm water
- 400 grams All-purpose flour
- 20 grams Olive oil
- 8 grams Salt
- 30 grams Semolina flour (optional; for dusting)
Instructions
In a large mixing bowl, combine 150 grams of active sourdough starter and 250 milliliters of warm water. Stir until the starter is mostly dissolved.
Add 400 grams of all-purpose flour and 8 grams of salt. Mix the ingredients with a spatula or your hands until a shaggy dough forms.
Add 20 grams of olive oil and knead the dough in the bowl for about 2-3 minutes until the oil is fully incorporated.
Transfer the dough to a clean, lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has doubled in size.
After the initial rise, gently deflate the dough and perform a stretch-and-fold: stretch one side of the dough upward and fold it over itself. Repeat on all sides. Cover it again and let it rest for 30 minutes.
Divide the dough into two equal portions (or more if making smaller pizzas). Shape each portion into a ball and place them on a lightly floured surface. Cover and let rest for another 2 hours.
Preheat your oven to its highest temperature, ideally 500°F (260°C). Place a pizza stone or steel in the oven to preheat as well.
On a floured surface, or optionally using semolina flour for better texture, stretch or roll out one dough ball into your desired pizza shape and thickness.
Transfer the dough to a sheet of parchment paper or a pizza peel dusted with semolina flour.
Top the dough with your desired pizza sauce, cheese, and toppings.
Carefully slide the pizza onto the preheated stone or steel in the oven and bake for 10-12 minutes, or until the crust is golden and the toppings are cooked to your liking.
Repeat with the remaining dough. Serve immediately and enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 1.0 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
