Description

This sourdough pizza crust recipe is the perfect balance of crispy and chewy. The tang from the sourdough starter gives the pizza crust a unique, delicious flavor, and the process of fermentation makes it lighter and easier to digest. Plus, it’s easy to make ahead and freeze for quick, homemade pizza nights. Whether you’re using all-purpose flour, bread flour, or even whole wheat flour, this pizza dough will elevate any pizza creation, from classic Margherita to inventive toppings like buffalo chicken pizza.

Ingredients

Scale

4 cups All-Purpose Flour (or bread flour or whole wheat flour for added texture)
1 1/2 cups Room Temperature Water
1/2 cup Active Sourdough Starter
2 tsp Salt
2 tbsp Olive Oil
2 cups Homemade Pizza Sauce (or store-bought)
2 cups Fresh Shredded Mozzarella Cheese
4 servings Your Favorite Pizza Toppings (e.g., pepperoni, sausage, mushrooms, bell peppers, etc.)

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Instructions

In the bowl of a stand mixer with a dough hook attachment, combine 4 cups of flour, 1 1/2 cups of room temperature water, and 1/2 cup of active sourdough starter. Mix until just combined.
Add 2 teaspoons of salt and 2 tablespoons of olive oil. Continue mixing on medium speed for about 10 minutes until the dough is smooth and passes the windowpane test (stretch a piece of dough thinly — if it’s translucent without tearing, it’s ready).
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 8 hours.
Once risen, preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a surface and divide the dough into 4 equal portions. Shape each into a ball.
Roll out each portion of dough to your desired pizza size.
Dust a pizza peel (or baking sheet) with semolina flour or cornmeal, then transfer the dough onto it.
Spread homemade pizza sauce over the crust, then add shredded mozzarella and your desired toppings.
Bake for 12-14 minutes, or until the crust is crispy and the cheese is bubbly. For extra browning, broil for 1 minute at the end.

Prep Time: 20
Cook Time: 8 hours