Sourdough Pizza Crust Recipe: Sourdough pizza crust is the ultimate way to elevate your homemade pizza game. It combines the tangy flavor of natural fermentation with a light, airy texture that’s hard to resist. Unlike regular dough made with commercial yeast, sourdough crust uses a natural starter, giving it a unique depth of flavor and improved digestibility.
But why go through the effort of making sourdough pizza dough? For starters, it’s healthier. Sourdough fermentation breaks down gluten, making it easier to digest. Plus, it’s packed with probiotics and nutrients that support gut health.
If you’re ready to make a restaurant-quality pizza crust at home, this step-by-step guide will walk you through the entire process—from feeding your starter to baking the perfect pie.
Ingredients for Sourdough Pizza Dough
Essential Ingredients:
- Sourdough Starter (Active & Bubbly): 150g (about ½ cup)
- Flour (Bread or All-Purpose): 500g (about 4 cups)
- Water (Filtered & Lukewarm): 325g (about 1⅓ cups)
- Salt: 10g (about 2 teaspoons)
- Olive Oil: 15g (about 1 tablespoon)
Optional Additions for Flavor:
- Honey or Sugar: 1 teaspoon for slight sweetness
- Herbs (Oregano, Basil): ½ teaspoon each for added aroma
- Garlic Powder: ½ teaspoon for a savory touch
Tools You’ll Need for Perfect Pizza Dough
Kitchen Equipment Checklist:
- Large Mixing Bowl
- Digital Kitchen Scale (for accuracy)
- Dough Scraper or Bench Knife
- Measuring Cups and Spoons
- Plastic Wrap or Clean Kitchen Towel
Special Tools for Pizza Lovers:
- Pizza Stone or Baking Steel (for a crispy crust)
- Pizza Peel (to transfer pizza easily)
- Proofing Bins or Airtight Containers
- Stand Mixer with Dough Hook (optional)
How to Make Sourdough Pizza Crust – Step by Step Guide
Step 1: Preparing Your Sourdough Starter
A strong, active sourdough starter is key to a great pizza crust. Here’s how to ensure it’s ready:
- Feed Your Starter: If you’ve stored it in the fridge, feed it 4-6 hours before starting your dough. Mix equal parts flour and water to revive it.
- Look for Bubbling Activity: The starter should double in size and be filled with bubbles. If it floats in water, it’s ready.
- Consistency Check: It should be thick but pourable. If too stiff, add a bit more water.
Tip: If your starter is sluggish, give it an extra feeding 12-24 hours before use.
Step 2: Mixing the Dough
Now that your starter is ready, it’s time to mix the dough:
- Combine Ingredients: In a large bowl, mix water and starter until dissolved. Add flour and salt, stirring with a spoon or spatula until the dough comes together.
- Add Olive Oil: Drizzle in olive oil and continue mixing until incorporated.
- Rest for Autolyse: Cover the bowl and let the dough rest for 30 minutes. This allows the flour to hydrate and gluten to develop.
- Final Mix: Stretch and fold the dough several times to build strength and elasticity.
Step 3: Kneading and Stretching Techniques
Proper kneading is essential for gluten development and structure.
- Hand Kneading: Knead the dough by pushing it forward with your palm, then folding it back. Repeat for about 10 minutes until smooth.
- Stand Mixer Method: Use the dough hook attachment and knead on low speed for 5-6 minutes.
Tip: The dough should feel slightly sticky but smooth and elastic.
If your dough is too wet, sprinkle a little flour while kneading, but avoid overdoing it to maintain hydration.
Step 4: First Rise (Bulk Fermentation)
The bulk fermentation process gives the dough time to rise and develop flavor.
- Cover and Rest: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 4-6 hours.
- Stretch and Fold: Every 30 minutes, stretch and fold the dough to build strength. Simply pull one side of the dough, fold it over, and repeat on all sides.
- Signs of Readiness: The dough should double in size and feel light and airy.
Pro Tip: Keep the dough in a warm place (around 75-80°F) for optimal fermentation.
Step 5: Shaping the Dough
Shaping determines the texture and structure of your pizza crust.
- Divide Dough: After the first rise, divide the dough into portions (about 250-300g each for 10-12” pizzas).
- Form Dough Balls: Roll each portion into a tight ball by tucking the edges underneath.
- Rest Again: Cover and let them rest for 30 minutes before refrigerating.
Tip: Lightly dust the surface with flour to prevent sticking while shaping.
Step 6: Cold Proofing the Dough
Cold proofing (or retardation) is the secret to a flavorful and well-textured sourdough pizza crust. This process allows the dough to ferment slowly in the refrigerator, enhancing its taste and structure.
- Transfer to Containers: Lightly oil airtight containers or cover dough balls with plastic wrap to prevent drying out.
- Refrigerate Overnight: Store the dough in the fridge for 12-48 hours. The longer it proofs, the better the flavor and texture.
- Monitor Growth: Check if the dough has slightly risen but isn’t overproofed.
Pro Tip: If you’re in a rush, a minimum of 12 hours is sufficient, but 24-48 hours is ideal for complex flavors.
Step 7: Prepping the Dough for Baking
Once the dough has finished cold proofing, it’s time to prepare it for baking.
- Bring to Room Temperature: Remove dough balls from the fridge at least 1-2 hours before baking. Cover them to prevent drying out.
- Flour Your Surface: Lightly dust your workspace and hands with flour to avoid sticking.
- Shape the Dough:
- Flatten each ball into a disk using your fingertips.
- Stretch the dough outward by gently pulling and rotating it in a circular motion.
- Leave the edges slightly thicker to create a classic pizza crust.
Tip: Avoid using a rolling pin—it can press out the air bubbles that give the crust its airy texture.
Step 8: Choosing the Right Toppings
A sourdough crust deserves toppings that complement its rich flavor. Here’s how to build the perfect pizza:
Sauce Ideas:
- Classic Tomato Sauce: San Marzano tomatoes, garlic, basil, and olive oil.
- White Sauce: Creamy Alfredo or ricotta-based sauces.
- Pesto Base: For a herby and nutty twist.
Cheese Suggestions:
- Fresh mozzarella for creaminess.
- Parmesan or Pecorino for sharpness.
- Goat cheese or feta for tanginess.
Topping Combinations:
- Margherita: Tomato sauce, mozzarella, fresh basil.
- Pepperoni Lovers: Tomato sauce, mozzarella, spicy pepperoni slices.
- Vegetarian Delight: Spinach, mushrooms, bell peppers, and olives.
- BBQ Chicken: BBQ sauce, grilled chicken, red onion, and cilantro.
Pro Tip: Keep toppings light to prevent the crust from becoming soggy.
Step 9: Baking Your Sourdough Pizza
Achieving a crispy and golden crust depends on baking temperature and technique.
- Preheat Your Oven: Set it to the highest temperature (500°F or 260°C) and preheat for at least 30 minutes.
- Use a Pizza Stone or Steel: Place it in the oven while preheating to ensure even heat distribution.
- Assemble Your Pizza: Add sauce, cheese, and toppings to the shaped dough. Use a pizza peel to transfer it to the hot stone.
- Bake Quickly: Bake for 6-10 minutes until the crust is golden and the cheese is bubbly.
Tip: Broil for the last 1-2 minutes to get extra charring if desired.
Step 10: Serving and Storing Leftovers
Your homemade sourdough pizza is ready to impress! Serve it hot and fresh out of the oven.
- Presentation Tips: Garnish with fresh herbs like basil or arugula. Drizzle olive oil or balsamic glaze for added flavor.
- Storing Leftovers: Place slices in an airtight container and refrigerate for up to 3 days.
- Reheating Tips: Reheat in a skillet over medium heat with a lid to keep the crust crispy.
Pro Tip: Avoid microwaving—it makes the crust chewy instead of crispy.
Troubleshooting Common Issues
1. Flat Dough or Poor Rise:
- Check if the starter was active before mixing.
- Ensure the dough proofed long enough during bulk fermentation.
2. Sticky Dough Problems:
- Add a small amount of flour during kneading, but avoid over-flouring.
- Use a dough scraper to handle sticky dough easily.
3. Tough or Dense Crust:
- Over-kneading can make the dough tough—handle gently.
- Make sure to cold-proof for enhanced lightness and texture.
4. Burned Crust with Undercooked Center:
- Use a preheated pizza stone or steel to distribute heat evenly.
- Reduce oven temperature slightly and bake longer if needed.
Pro Tip: Practice makes perfect—don’t be afraid to tweak the process for your oven and preferences.
FAQs about Sourdough Pizza Crust Recipe
1. What makes sourdough pizza crust different from regular crusts?
Sourdough pizza crust differs from regular crusts due to its natural leavening process. Instead of commercial yeast, a live fermented culture, or starter, is used. This not only imparts a unique tangy flavor but also results in a lighter, airier texture with a crispy exterior.
2. Do I need a sourdough starter to make a sourdough pizza crust?
Yes, a sourdough starter is essential for making sourdough pizza crust. The starter acts as a natural leavening agent, replacing commercial yeast. If you don’t have a starter, you can easily make one at home with flour and water, or obtain some from a fellow baker.
3. How long does it take to make sourdough pizza dough?
The total time varies based on the fermentation process. Typically, preparing the dough involves an initial mix followed by a rest period of 6-12 hours for the first rise (bulk fermentation) and another 1-4 hours after shaping the dough before baking. This long fermentation allows for the development of flavors and texture.
4. Can I make the dough ahead of time?
Absolutely! Sourdough pizza dough benefits from a slow fermentation in the refrigerator. After the initial bulk fermentation, the dough can be refrigerated for up to 48 hours before shaping and baking. This enhances the flavor complexity and texture of the crust.
5. What is the best temperature to bake a sourdough pizza crust?
For the best results, bake your sourdough pizza at the highest temperature your oven can reach, typically between 475°F to 500°F (245°C to 260°C). A preheated pizza stone or baking steel can mimic the effects of a professional pizza oven by providing high, even heat for a perfectly crispy crust.
6. How thin should I stretch the dough for the best crust?
For a crispy crust, stretch the dough to about 1/4 inch thick. If you prefer a thicker, chewier crust, you can go up to 1/2 inch. Ensure the dough is even to avoid uneven cooking.
7. Can sourdough pizza dough be frozen?
Yes, you can freeze sourdough pizza dough. It’s best to portion and shape the dough, then freeze it on a baking sheet before transferring to a freezer-safe bag. Thaw in the refrigerator overnight before using.
Conclusion
Making a sourdough pizza crust may take extra time and effort, but the results are more than worth it. With its rich flavor, airy texture, and crispy edges, this crust transforms homemade pizza into a gourmet experience. Whether you prefer classic Margherita or adventurous toppings, the sourdough base complements any flavor profile beautifully.
Experiment with different flours, hydration levels, and fermentation times to find your perfect dough. Most importantly, have fun with the process and savor every bite of your handmade creation!
