Sourdough Pizza Crust Recipe
A simple and delicious sourdough pizza crust recipe you can make in one day.
- Prep Time: 8-10 hours
- Cook Time: 15-20 minutes
- Total Time: 8-10 hours
- Yield: 8-10 slices 1x
Ingredients
Scale
- 2 2/3 cup all purpose flour
- 2 teaspoons salt
- 2 Tablespoons olive oil
- 1 cup warm water (about 100ºf)
- 1/2 cup fed, active sourdough starter (learn how to feed your sourdough starter here)
Instructions
- In a large mixing bowl, or bowl of a stand mixer with a dough hook, combine flour and salt
- Mix in olive oil, water, and sourdough starter (Note, in the video above, you’ll see that I start with the flat beater. That was just a mistake. I don’t recommend it)
- Continue to knead for about four minutes, until the dough has come together, but is still a little rough. You’re not looking for a nice, smooth, stretchy, perfectly kneaded dough.
- If you’re kneading by hand, you may want to oil or flour your hands a few times, and just knead it until it comes together, don’t worry about time. The goal is to develop the gluten somewhat, but not fully.
- Place in an oiled bowl that is at least 3x as big as your dough ball
- Spray or lightly brush with oil, and cover with a tea towel.
- Let rest at room temperature for 8-10 hours (this is your bulk fermentation). Or at this point, you could also place in your refrigerator in a lidded container or covered in saran wrap (to keep it from drying out) for up to 2-3 days. You will notice the dough will change texture after the fermentation, to be much more stretchy and smooth
- When ready to bake, preheat oven to 450º
- Divide dough in two
- Generously oil two large pizza pans, or prepare two pizza stone
- Optional: Dust pizza pan with cornmeal
- Roll dough out into large, 14-16 inch pizzas for thinner crust, or 12 inch for thick crust
If dough begins to snap back before it’s as thin as you want it, let rest five minutes, and continue to roll. - Bake pizza crust for five minutes, remove from oven, and add toppings
- Bake pizza for 15 minutes (thin crust), to 20 minutes (thick crust) until the cheese on top begins to bubble
- Remove from oven and let rest about 5 minutes
- Slice, and serve as desire