Easy Sourdough Pizza Crust
This simple and delicious sourdough pizza crust recipe will take your family pizza nights to a new level! This crust has a really good flavor and chewy texture that will become your new favorite.
Equipment
- 1 Large glass bowl
- Parchment Paper Unbleached
- 1 Baking Sheet Also can use a pizza stone or cast iron skillet
- 1 Pizza Cutter
Ingredients
- 400 g Flour All-purpose
- 280 g Water Room temperature
- 80 g Sourdough starter discard
- 8 g Salt
Instructions
The Night Before
- Mix all ingredients together in a large bowl. You can use your hands, or a large spoon. The dough will be a little bit sticky, that's ok.
- Wait 20 minutes, then perform one set of stretch and folds with the dough. It helps to wet your hands so that the dough doesn't stick to your hands.
- Cover the dough with plastic wrap or a tea towel, and leave to bulk ferment overnight at room temperature.
The Next Morning
- In the morning, perform one more set of stretch and folds on your pizza dough. Then, recover the bowl and place in the fridge for 4-24 hours. You can also put your dough in an airtight container.
30 Minutes Before You Plan to Make Pizza
- After the cold proof, lay out two large pieces of parchment paper, and sprinkle them with flour.
- Take your pizza dough out of the fridge, and split it into two even (ish) dough balls on the prepared parchment paper.
- Form each into a tight ball, cover with a tea towel, and allow them to rest for 30 minutes.
Shaping The Dough / Pizza Time
- Preheat the oven to 500. (You want your pizza dough to cook quickly at a very high temperature for best results!)
- Take one dough ball, and with lots of flour on your hands, gently press out the dough into an 8-10 inch circle. Leave a thicker edge on the outside of the dough for your crust. If you decide to bake on a pizza stone or cast iron it may be easiest to form the dough directly on those surfaces. If you are using a baking sheet, shape the dough right on the piece of parchment paper.
- Add your favorite pizza toppings on top of the dough!
- If baking on a sheet pan, slide the parchment paper directly onto the pan.
- Bake for 12-18 minutes (The time here really depends on your oven, how thick you made your crust, and your desired level of crispy). I personally like a nice crispy crust, so I cook my pizza on the longer side. I find that some practice is needed to perfect your pizza crust in your oven. You want your crust to be starting to brown on the edges.
- Slice into pieces with a pizza cutter, and enjoy!
Notes
Stretch and folds are where you pull the side of the dough up and over itself. Repeat on all sides.
You can also use a rolling pin for your pizza dough especially if you are trying to get make a thin crust pizza. I prefer to use my hands!
If you find the dough keeps springing back to the middle, wait another 10 minutes for the dough to rest a little more.