Sourdough Pizza Crust
Chewy, crispy, and full of flavor, this sourdough pizza crust is the perfect base for homemade pie night. It’s a great way to put that starter to delicious use!
Sourdough Pizza Crust
Prep time: 15 min
Cook time: 15 min
Servings: 2 pizza crusts
Ingredients:
1 cup active sourdough starter
1 cup warm water
3 cups all-purpose flour
1 tsp salt
1 tablespoon olive oil
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Pick up our Sourdough Cookbook:
Directions:
Add active sourdough starter, warm water, and olive oil into the mixing bowl. Mix well.
Add the all-purpose flour and salt in another bowl and whisk to combine.
Gradually add the flour mixture to the wet ingredients. Knead the dough on a floured surface for about 5-7 minutes.
Place the dough back in the mixing bowl, cover it with a damp cloth, and let it rest at room temperature for at least 4-6 hours or until it doubles in size.
Preheat your oven to 475°F and place a pizza stone in the oven if you have one.
Divide the dough in half to make two pizza crusts. Roll out each portion on a floured surface to your desired thickness.
Transfer the rolled-out dough onto a pizza peel or parchment paper.
Add your favorite pizza toppings. Transfer the pizza to the preheated stone in the oven.
Bake for 12-15 minutes.
Remove from the oven; let it cool for a few minutes.
Nutrition:
Calories 180, Fat 2g, Carbohydrate 35g, Fiber 1g, Sugar 0g, Protein 5g
Cooking Tips:
Use fed, active starter for the best rise and tang.
Let the dough ferment overnight for deeper flavor.
Pre-bake the crust for a few minutes before topping to avoid fogginess
Serving Suggestions:
Top with classic marinara and mozzarella or go wild with seasonal veggies.
Make personal-sized crusts for a DIY pizza night.
Freeze extra dough balls for easy weeknight dinners.
From bubbly crust to golden edges—this one’s a keeper! Let me know what toppings you piled on your sourdough masterpiece.
