Introduction
There’s something magical about the smell of freshly baked pizza dough wafting through the kitchen—it’s like an edible hug. Every time I make sourdough pizza crust, I’m transported back to my first attempt. I was nervous, my kitchen a mess, but oh, the moment that first pizza came out golden and crisp, I was hooked! You’ll feel the same rush of pride when you pull your own masterpiece out of the oven.
This Sourdough Pizza Crust Recipe combines tangy sourdough discard with just the right chewiness and crisp edges. Whether you’re a seasoned baker or trying sourdough for the first time, this recipe will guide you to pizza perfection.
Ingredients of Sourdough Pizza Crust Recipe
Here’s everything you’ll need for your sourdough pizza crust adventure:
| Ingredient | Amount |
|---|---|
| **Sourdough starter discard** | 200g |
| Instant yeast (optional, for extra puff!) | 7g |
| Water | 280g |
| Honey | 20g |
| Olive oil | 30g |
| Bread flour | 500g |
| Salt | 20g |
Personal Note: I adore using sourdough starter discard because it gives the crust that distinct tangy flavor. Want to elevate it even more? A sprinkle of rosemary in the dough can work wonders!
Why I Love Making This Sourdough Pizza Crust
This isn’t just dough; it’s a canvas for creativity. Every time I stretch a ball of dough into a pizza base, I feel a sense of accomplishment. It’s a way to bond with family, impress friends, or simply treat yourself to an incredible homemade pizza experience.
What You’ll Need
Before you dive in, gather these tools for the best results:
- A large mixing bowl for combining ingredients.
- A sturdy countertop or stand mixer for kneading.
- A pizza stone or steel for that irresistible crispy crust.
- A pizza peel or baking tray for transferring.
Step-by-Step Guide of Sourdough Pizza Crust Recipe
1. Mix the Wet Ingredients
Combine your sourdough starter discard, water, and honey in a large bowl. Stir until smooth. If you’re using yeast for extra lift, sprinkle it in now.
2. Add Dry Ingredients
Stir in olive oil, flour, and salt. Mix until you have a rough, shaggy dough. Cover the bowl with a damp towel and let it rest for 30 minutes. This step, called autolyse, lets the flour hydrate.
3. Knead the Dough
Transfer the dough onto a lightly floured surface and knead by hand for 10 minutes (or use a mixer with a dough hook). You’re aiming for a smooth, elastic texture.
4. First Rise
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until it doubles in size. This usually takes 1-2 hours.
5. Divide and Rest
Punch down the dough and divide it into 200-300g balls. Cover with a damp towel and let them rest for 30 minutes.
6. Shape the Dough
Gently stretch each dough ball with your hands into a pizza shape. Avoid a rolling pin to maintain the airiness of the dough.
7. Preheat Your Oven
Preheat to 450°F (230°C) or, if using a pizza oven, crank it up to 350-400°C (662-752°F). A blazing hot surface is key for a crisp crust!
8. Top Your Pizza
Spread sauce, sprinkle cheese, and layer your favorite toppings. Go classic with Margherita or get adventurous with fig and goat cheese.
9. Bake
Bake your pizza for 12-15 minutes in a regular oven, or just 2 minutes in a pizza oven. Watch as the crust turns golden and the cheese bubbles.
Tips for Perfect Sourdough Pizza Crust
- Cold Fermentation: For deeper flavor, refrigerate the dough for 24-48 hours after the first rise.
- Crispier Base: Preheat your pizza stone for at least 30 minutes.
- Cheese Strategy: Add half the cheese at the start and the rest halfway through baking for that perfect melt.
Serving Suggestions and Sides
Pair your sourdough pizza with a fresh Caesar salad, garlic knots. It’s pizza night elevated!
Leftovers
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore the crust’s crispiness.
Discover the Secrets to Making a Sourdough Pizza Crust Recipe
1. The Magic of Sourdough Starter Discard
Using sourdough starter discard is the secret to a pizza crust that stands out from the rest. The discard adds a unique tangy flavor that’s impossible to achieve with traditional dough. It also creates a wonderful chewiness that keeps each bite satisfying. Don’t have discard ready? No problem—simply use leftover sourdough starter from your last baking session. It’s a fantastic way to reduce waste while making something incredible. Once you try it, you’ll never want to go back to regular pizza dough again. Remember, fresh discard works best, but even older discard can bring a deep, rich flavor to your crust.
2. Embracing Hand-Stretching
Shaping pizza dough by hand isn’t just a technique; it’s an art. Hand-stretching preserves the dough’s airy structure, creating a crust with natural bubbles and character. Unlike rolling pins, which can press out the delicate air pockets, your hands allow the dough to expand naturally. Don’t worry about perfection—the rustic edges only add to the charm. Start in the center and gently press outward, using your fingers to create the desired thickness. It may take a few tries to master, but the result is a tender, chewy crust with crispy edges. Trust me, you’ll never want to pick up a rolling pin again!
3. The Importance of a Preheated Pizza Stone
A preheated pizza stone is your ticket to a perfectly crispy base. The stone mimics the intense heat of a traditional pizza oven, ensuring the bottom cooks evenly and quickly. Place the stone in your oven before turning it on, letting it heat for at least 30 minutes. When you slide your pizza onto the blazing surface, the dough immediately starts to puff, creating a light, crispy texture. Don’t have a pizza stone? A cast iron skillet or heavy-duty baking sheet can work as a substitute. This one step transforms homemade pizza into a restaurant-quality experience.
4. Cold Fermentation Benefits
Cold fermentation takes your sourdough pizza crust to the next level by enhancing its flavor and texture. After the first rise, place the dough in the refrigerator for 24 to 48 hours. This slow fermentation allows the natural enzymes in the dough to develop complex flavors and break down the gluten for a tender crumb. You’ll notice a richer, tangier taste that’s well worth the wait. When ready to bake, let the dough come to room temperature before shaping. This method is especially helpful if you want to prep your dough ahead of time for a special pizza night.
5. Using Olive Oil in Dough
Olive oil is more than just a flavor enhancer in this sourdough pizza crust recipe; it’s also a secret weapon for texture. The oil coats the gluten strands in the dough, making it softer and more elastic. It also adds richness, giving your crust a subtle buttery flavor. Use high-quality extra virgin olive oil for the best results—it’s worth the splurge. As a bonus, olive oil helps keep the dough from sticking during the kneading process. If you’re looking to experiment, infused olive oils, like garlic or rosemary, can add even more depth to the dough’s flavor.
6. Honey for Subtle Sweetness
A little honey goes a long way in balancing the tanginess of the sourdough discard pizza dough. Its natural sweetness enhances the dough’s overall flavor while helping to achieve a beautifully golden crust. Honey also acts as a natural humectant, keeping the dough moist during baking. If you prefer a different sweetener, you can substitute with maple syrup or agave nectar, but honey remains my top pick for its earthy, floral undertones. It’s a simple ingredient that makes a big difference in the final product, and it pairs perfectly with savory pizza toppings.
7. Why Salt Matters
Salt is a non-negotiable ingredient in this sourdough pizza dough recipe. It strengthens the dough, tightens the gluten structure, and brings out the best in every ingredient. Without it, your crust will taste flat and lack that crave-worthy chew. Be precise with your measurements—too little, and the dough will be bland; too much, and it will be overpowering. I recommend using fine sea salt, which dissolves easily into the dough for even distribution. If you’re feeling adventurous, a pinch of flavored salt, like smoked or herbed, can add a subtle twist to your crust.
8. The Right Toppings Matter
Your sourdough pizza crust deserves toppings that let its flavor shine. Stick to high-quality ingredients and avoid overloading your pizza—you want to taste the crust, too! Classic combinations like fresh mozzarella, ripe tomatoes, and basil are always a hit. If you’re feeling creative, try pairing unexpected flavors like pear and gorgonzola or prosciutto with arugula. The key is balance: a little sauce, a moderate amount of cheese, and toppings that complement rather than overpower the crust. Don’t forget to drizzle olive oil or sprinkle Parmesan for a finishing touch that elevates every bite.
9. Bake at the Right Temperature
The baking temperature is critical for achieving the perfect sourdough discard pizza crust. High heat ensures the dough rises quickly and creates those beautiful charred spots that mimic a wood-fired oven. For a standard oven, preheat to 450°F (230°C). If you’re lucky enough to have a pizza oven, aim for 350-400°C (662-752°F) for a truly authentic result. Keep an eye on your pizza—it can go from golden perfection to overly crispy in seconds. And here’s a pro tip: bake your pizza on the lowest oven rack for a crisp base, then move it up to melt the cheese.
10. Conclusion: Mastering Sourdough Pizza Crust
Mastering a sourdough pizza crust recipe isn’t just about technique; it’s about passion. Every step, from mixing to stretching to baking, is an opportunity to create something extraordinary. Don’t rush the process—embrace the joy of working with your hands and savor the anticipation of that first slice. With this recipe, you’ll discover that homemade pizza can rival even the best pizzerias. Now it’s your turn to take the leap, fire up your oven, and experience the magic of sourdough pizza crust. Your pizza nights will never be the same again!
Frequently Asked Questions
Can I use sourdough discard straight from the fridge?
Absolutely! Just let it come to room temperature before mixing.
Can I make this gluten-free?
Not with this recipe, but you could try substituting with gluten-free bread flour.
Can I skip the yeast?
Yes, but the dough may take longer to rise.
Conclusion
Making sourdough pizza crust is more than just a recipe; it’s a connection to tradition and creativity. When you slice into that golden crust and take your first bite, you’ll know it was worth every step. Try it out and share your success stories—I’d love to hear how your pizza night goes!
For more homemade cracker recipes, check out our Sourdough Graham Crackers Recipe !
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