Sourdough Pizza Crust
Sourdough pizza crust is a delicious and easy way to make a classic meal even better. The dough is easy to prepare, and the results are always spectacular, plus you get so many health benefits with this crust!
Equipment
- 1 large bowl
- 1 pizza pan or stone or cast iron
Ingredients
- ½ cup sourdough starter (100 grams)
- 2 teaspoons salt
- 2 tablespoons olive oil, or avocado oil
- 2 cups + 1 tablespoon all-purpose flour (500 grams)
- 1⅓ cups +2 tablespoons warm water (350 grams)
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- ¼ teaspoon crushed red pepper flakes
- 1 jar pizza sauce
- 2 cups mozzarella cheese
Instructions
Day 1 Evening:
- Add pizza crust ingredients to a large bowl including the seasonings, mix with your hands, cover the bowl with plastic wrap. Leave the bowl on the counter overnight.
Day 2 Morning:
- Leave the dough in the bowl and do a stretch and fold all the way around the bowl. I like to picture the “four corners” of the bowl and fold those, even though a circle has no corners.Cover and put the bowl in the refrigerator until you are ready to make pizzas (up to 12 hours).
Day 2 Evening: 1 hour of prep prior to baking
- Allow the dough to come to room temperature- 30 minutes.
- Divide the dough into 4 pieces.
- Cover the dough with a damp tea towel and allow them to rest for 30 minutes.
- Heat your oven to 450°F. Heat your cast iron skillet in the oven once it is hot.
- While they heat, form your dough into pizza circles.
- Pull your skillet out and set it on your gas stove (This is tricky on a smooth top stove. I always worried about the heat from the skillet cracking the glass, so if you do this make sure your burner is on and warm prior to placing the skillet on it.) with the burner on. Immediately put a crust inside the skillet so it can start to cook the bottom of the crust.
- This gets it super crispy.
- Add your toppings while it is cooking on the stove. Once your sauce, toppings, and cheese are on… pop it into the stove to cook the toppings.This takes around 5-7 minutes.
- Repeat with the next pizzas.
Notes
- If you don’t have a cast iron, use a pizza stone and do this entire system in the oven. Put your dough on the hot stone, add your toppings and cheese, and finish in the oven as you would any other pizza.
- I have done this all in one day and on short notice. The directions allow the dough to rise/ferment slowly. If you are pressed for time, keep your dough in a warm area and it will rise quickly so you can use it sooner.