There is no pizza like sourdough pizza! Actually, anything dough related, must be sourdough IMO. Crispy meets chewy meets just the perfect amount of char on top, making the absolute most perfect crust everrrrrrr....
Also, remember sourdough is naturally fermented, so it's good for yo' belly!
Ever since I started making homemade sourdough bread, I've been wanting to venture out and make pizza crust, and after a visit home to Idaho last week, where I ate the most delicious sourdough pizza at one of my favorite local pizza places, I knew I had to make it as soon as I got back to Florida.
It did not disappoint.
I will warn you, the recipe will seem daunting, but I promise you, it's much easier than it looks. And it's beyond worth it!
Put on your comfy pants, because you'll want to eat the entire pizza! I did. :)
SOURDOUGH PIZZA CRUST recipe yields 4 (8 inch) pizzas
TOOLS
Mixing Bowls
Kitchen Scale
pizza stone or pizza pan
INGREDIENTS
100 g sourdough starter - I prefer an active starter, but discard will work
10 g fine sea salt (about 2 tsp)
30 g olive oil (about 2T)
50 g whole wheat flour
450 g all-purpose flour
350 g water
toppings - anything you desire!
INSTRUCTIONS
THE NIGHT BEFORE
Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.
THE NEXT MORNING
Perform a set of stretch and folds - wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.
Cover the bowl and place in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)
THAT NIGHT (or when ready to bake)
Remove the dough and let rest on the counter for 30 minutes to come to room temperature.
Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover them with a towel and let them rest for 30 minutes.
Preheat the oven to 475F.
Roll out on a lightly floured surface - I created a bit of a ridge around the outside for hand stretched thickness.
Spread pizza sauce and top with your favorite toppings - I used mozzarella, tomatoes and added fresh basil after it was done baking.
Bake for 13-15 minutes. Finish off with a 2-3 minute broil to achieve browning on top of the crust.
Let me know if you make this recipe! I'd love to hear your thoughts.
Interested in learning how to make fresh sourdough at home? Sign up for my next Sourdough Masterclass here. During this class, you will learn the ins and outs of all things sourdough - you will even go home with a fresh loaf to bake in your own kitchen! Along with my Sourdough Ebook which includes a simple, step-by-step guide on how to make sourdough bread + some of my favorite recipes.
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