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Sourdough Pizza Crust

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A flavorful, chewy sourdough pizza crust with a crisp exterior and soft, airy interior, perfect for homemade pizzas of any style.

Ingredients

  • 1 cup active sourdough starter (fed and bubbly)
  • 2 ½ cups all-purpose or bread flour
  • 1 cup water (room temperature)
  • 2 tbsp olive oil
  • 1 tsp salt
  • Optional: 1 tsp honey or sugar
  • Cornmeal or semolina for dusting

Instructions

  1. In a large bowl, mix the starter, water, and olive oil until combined.
  2. Stir in the flour and salt until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).
  3. Perform a few rounds of stretch-and-folds over the next 2 hours to build dough strength.
  4. Cover and let the dough rise at room temperature for 6–8 hours or until doubled, then refrigerate overnight for extra flavor.
  5. On pizza day, remove dough from the fridge and let it come to room temperature. Divide and shape into balls.
  6. Let dough balls rest for 1–2 hours, then stretch each gently into a circle, dusting with flour or cornmeal.
  7. Top with sauce, cheese, and desired toppings.
  8. Bake on a preheated pizza stone or baking sheet at 475–500°F (245–260°C) for 10–12 minutes until golden and bubbly.

Notes

  • Optional: mix in herbs or garlic powder into the dough for extra flavor.
  • Use half whole wheat flour for a nuttier, rustic crust.
  • Shape into mini pizzas or flatbreads for individual portions.
  • Brush crust with olive oil and sprinkle with sea salt before baking for extra crispiness.
  • Store extra dough in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat baked pizza in a hot skillet or oven at 375°F (190°C) for 5–7 minutes to restore crispness.

Nutrition

Find it online: https://recipesbyliza.com/sourdough-pizza-crust/