Here is my guide for making sourdough pizza crust at home. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment. Everything gets mixed together at once and you are on your way! Ready? Wake up your starter! Let’s do this 🍕🍕🍕
One of the most frequently asked questions I’ve received these past few weeks is: “Have you ever replaced the yeast in “X” bread recipe with sourdough starter?”
Yes! And today, I’m going to show you how. The process is very similar to how I make yeast-leavened pizza, and the resulting pies are similar: ballooned and blistered edges with crisp but pliable crusts. In the recipe below, there are instructions for making three favorite pizzas 🍕🍕🍕:
Bonus Sourdough Recipes
Yes. In my experience, the pizzas made from frozen dough do not spring as high upon being baked, but they still taste delicious.
Also, in my experience, the more time dough spends in the freezer, the more air bubbles the dough seems to lose. After 1 week in the freezer, my dough will bake up beautifully. After 3 weeks in the freezer, my dough will be less bubbly and will bake into a thinner and crisper crust.
To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. At this point, transfer the quart containers to the freezer. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.
Sourdough Pizza Crust Recipe
Regardless if you are using yeast or sourdough, these (for me) are the keys to making excellent pizza at home every time.
“As soon as I began really paying attention to how I shaped my pizza rounds by taking care to use a gentle hand, I noticed a difference in the finished product. The air pockets pervading the unbaked round really affect the texture of the baked pizza.”
To be clear, I do not think you need to use a sourdough starter to make excellent pizza at home. A high hydration dough + leavening of choice + proper handling will give you excellent pizza every time, including that baked in a skillet: How to Make Excellent Skillet Pizza.
Plank Sourdough Pizza
And if you are looking for other easy sourdough bread recipes, this simple sourdough focaccia recipe, as well as this simple sourdough bread recipe, are the recipes I suggest attempting first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia, which requires minimal effort but yields spectacular results.
Here’s the simple sourdough pizza crust play-by-play: As always, a scale is essential for best results. You need water, flour, salt, and sourdough starter.
Combine 375 g water, 100 g sourdough starter, and 10 g salt in a bowl. (See notes in recipe box about using less water if you live in a humid environment.)
Simple Sourdough Pizza Crust: Step By Step Guide
Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals. Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough…
… has about doubled in volume. (Note: This is a little bit more than double. Ideally you don’t want your dough to rise much beyond double. More recently, in fact, I stop the bulk fermentation when the dough has increased in volume by 50%.)
Ball up and transfer to quart (or other similar-sized) containers (I love these deli quart containers). Transfer to the fridge, ideally for at least 6 hours and up to 3 days.
Worlds Easiest (& Yummiest) Pizza Dough
An hour prior to baking, remove a round (or more) of pizza dough, and place it on a floured work surface. If you have a Baking Steel, place it in the upper third of your oven, and heat the oven to 550ºF. (See recipe for other options.)
Top as you wish. This one is spread with tomato sauce and topped with fresh mozzarella, parmesan, olive oil, and sea salt.
Transfer pizza, parchment paper and all to a preheated Baking Steel or stone in a 550ºF oven. Bake 5 to 6 minutes or until cooked to your liking.
Fancier Sourdough Pizza Bases
The more I make sourdough, the more I realize that the timing of each bake depends so much on the time of year and the temperature of my kitchen. In the summer, because it is warm and humid, the first rise (bulk fermentation) of all my sourdoughs takes between 6 – 8 hours; in the winter it will take longer, 10 to 12 hours.
It is best to rely on visual cues. For the bulk fermentation, you want the dough to double or less than double: I now end my bulk fermentation when the dough has risen by 50% to 75% in volume. This is why I cannot recommend using a straight-sided vessel (as opposed to a bowl) enough. It makes gauging the first rise easier.
If at any point you are worried the dough will over-ferment — say, for example, the bulk fermentation is nearly complete but you are tired and want to go to bed — stick the vessel in the fridge and pick up the process in the morning.
Sourdough Pizza Dough
(Note: If your dough rises above double, don’t despair … my dough has tripled in volume during an overnight rise, and the resulting dough still had plenty of strength and spring.)
Schedule: I like mixing this dough in the evening, performing 4 stretch and folds before I go to bed (if time permits), then letting the dough complete its bulk fermentation at room temperature (68ºF) overnight or in the refrigerator (especially in the summer, when my kitchen is much warmer). In the morning, it’s typically ready to be portioned (if it rose at room temperature), transferred to quart containers, and stashed in the fridge. If I had let my dough spend time in the fridge for the bulk fermentation, I remove it in the morning, and let it complete its bulk fermentation at room temperature. Once complete, I portion the dough and stash it in the fridge. Sometimes I’ll use the dough that same evening; sometimes I’ll use it the following day or the next. I encourage using the dough within 3 days.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Gluten Freedom Fancier Sourdough Pizza Bases
Water: If you live in a humid environment or if you are making this on a particularly humid day, consider starting with less water, such as 335 grams of water, which will bring the hydration down to 70%. This amount of water will still produce a light airy crust but the dough will be more manageable. Sourdough pizza bases have great texture and flavour, so a simple topping is best. The sourdough pizza crust recipe itself is the star.The middle is a thin crust pizza base, but the edge is thicker, chewy crust with plenty of lightness.
You need an active starter for this sourdough pizza dough recipe. The amounts to feed the starter will depend on when in the day you want to begin the dough process. If you want to make the dough in the early afternoon, then your starter can be fed at a 1:1:1 or 1:2:2 ratio in the morning. It will be ready to use within 4-6 hours. That is a ratio of starter:flour: water, measured in weight.
If you want to mix the dough in the morning, the starter can be fed the night before. In this case, you'll need to feed it at a different ratio so that the starter doesn't rise too quickly overnight. Try 1:3:3 or 1:4:4 if it's warm overnight.
Gluten Free Sourdough Pizza Crust (use Discard!)
A good sourdough starter is the basis of all good sourdough recipes and the same goes for this pizza dough. It brings so much more texture and flavour than dough made with commercial yeast. Once you've got that sorted you are on your way to pizza perfection!
Here are two options of timings that can be used for this pizza dough. You can tweak these timings to suit your own schedule but this will help give an idea.
Unlike my sourdough bread, which uses folding to create the structure, this pizza dough instead has a rougher slap and fold kneading process. This is because creating those delicate gluten structures isn't quite as important in a flatter pizza dough as it is in a bread loaf. A 6 minute rough knead creates the structure that's required.
Favorite Sourdough Pizza Crust Recipe
Slaps and folds literally are slapping the dough down hard on a clean bench and folding it over. Slap, fold and repeat. Speed is key, especially if you're working with sticky dough.
It may stick to your fingers but sheer force and speed will rip it off your hands as you slap it down. After a while, you'll feel the dough strengthen and become more elastic.
Mix together the main water and flour for the dough in a large mixing
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