Simple Sourdough Pizza Crust

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This simple sourdough pizza crust is soft, chewy, and tangy. The perfect recipe for those family pizza nights.

I start this recipe the night before to allow longer fermentation but you can throw it together the morning of as well. This recipe will yield one 14″ pizza.

The night before:

(or morning of)

To a medium size mixing bowl add:

• 100g starter. This can be fed or unfed. I take mine directly out of the fridge and add it to the bowl.
• 300g all purpose flour
• 150g room temperature water
• 10g salt
• 15g (1 tbs) Extra Virgin Olive Oil

Using a spurtle or spatula mix the ingredients together to incorporate everything.

Then use your hands to mix the rest of the way forming it into a dough ball, cover, and leave on the counter overnight. Do not worry about kneading it at this point.

The day of:

Before you prepare the pizza crust, preheat a pizza stone or cast iron skillet in a 450°F oven.

While the oven and pizza stone heat up:

Generously flour a clean dry surface and hand knead the dough for about 5 minutes.

Using a rolling pin, roll the dough out about a 1/4″ thick by 14 inches in diameter.

Once the oven has reached 450°F, remove the pizza stone, drizzle with olive oil, and use a basting brush or spatula to coat the entire stone.

Then, gently place the dough on the pizza stone and carefully use your hands to spread it out making a slight ridge on the edges.

Drizzle the top of the dough with olive oil, and spread it out using the basting brush or spatula.

Then use a fork to poke holes all around the crust. This helps it get a bit crispier in my opinion.

DO NOT add any toppings yet. This dough is precooked for 5-7 min.

Remove the pizza crust after 5-7 minutes and add the sauce, cheese, toppings.

Place back in the oven and bake for an additional 10-12 minutes.

Notes

I never ever use pre-shredded cheese. The anti caking agents ruin the meltiness of the cheese. I always hand shred my cheese with a grater like THIS.

Be careful not to overferment your dough. If it begins to get sticky this is a sign of overfermentation. If your kitchen is warm and you don’t plan on making the pizza until much later in the day, place it in the fridge in the morning. Just pull it out once you begin preheating the oven.

This dough can be prepared ahead of time and either refrigerated or frozen. Allow at least 8 hours of fermentation before placing it in an airtight container. Keep in the fridge if you plan on baking within days and in the freezer for up to 3 months.

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