Baking the precise pizza at home is now easier than ever. This sourdough pizza crust recipe is foolproof. It combines crispy edges with a chewy center, all because of sourdough’s rich, tangy style.
Why I Love This Recipe
I’ve found that using a sourdough starter makes the ultimate phrase pizza crust. It offers a depth of style that’s unmatched. Plus, sourdough makes the crust tender however sturdy, good for holding our favorite pizza toppings.
While you’re new to sourdough baking, that’s the proper recipe to get you started. Chances are high you may want to try my posts on sourdough myths and these 33 sourdough concepts I would like I knew sooner than starting out. Then be sure you notice one of the best ways to retailer your sourdough starter.
While you’re searching for a gluten-free sourdough selection, you could be taught the perfect flour for gluten-free sourdough baking proper right here. And finally, when you occur to’re not pretty in a position to cope with a sourdough selection, seize my 5-minute no-knead bread dough recipe as this makes a wonderful easy pizza crust.
What Makes a Good Pizza
Making a wonderful pizza is all about numerous key components that make a pizza stand out:
- Prime quality of Components – Prime quality pizza parts are a ought to for pizza. In case your latest produce is starting to go harmful or your sauce and cheese are crammed with fillers, it will make a noticeable distinction throughout the style.
- Steadiness of Flavors – Balanced pizza flavors are key. You want a combination of sweet, salty, savory, and spicy.
- Texture and Consistency – Do not overlook the importance of pizza texture and consistency. You want a crispy and chewy crust, just-right sauce, and non-soggy toppings.
Concepts for the Biggest Pizza Crust
Together with choosing the perfect pizza toppings, consideration must be directed within the course of constructing the precise pizza crust:
- Choose the Correct Flour – Use high-protein flour like bread flour for a chewy crust that holds toppings properly. We prefer to make use of half white and half whole-wheat flour, along with our sourdough starter.
- Kneading – When making hand-crafted pizza dough, give consideration to kneading. Knead merely adequate to develop the gluten, nonetheless not an extreme quantity of, as it will make the dough highly effective. Homesteading Hack: Use what bakers title the “windowpane verify.” Stretch a portion of dough in your arms. If the gluten is appropriately developed, it might be stretched so skinny that it’s translucent.
- Use No-Knead Dough – If you happen to’re new to baking and aren’t pretty ready for a sourdough recipe, try this no-knead dough recipe. It will depend on leisure cases instead of kneading to develop the gluten.
- Bake at Extreme Heat – Extreme heat makes the crust crispy on the pores and skin and comfy inside.
The appropriate method to Make Sourdough Pizza Crust
Supplies Needed
Though this entire course of may very well be carried out by hand, we do love our conveniences of this modern-day homestead dwelling! The hero of this recipe is our Bosch mixer. It’s a workhorse in our kitchen, making each factor from fudgy sourdough brownies to sourdough parker dwelling rolls.
- Mixer – As I mentioned, we love our Bosch mixer. Nonetheless a KitchenAid mixer with a dough hook will get the job carried out as properly.
- Big bowl – We like using food-grade bins with a lid to let our dough leisure throughout the fridge. Nonetheless an enormous bowl and some saran wrap (or reuseable beeswax wrap) will do.
- Rolling Pin – While you don’t have a rolling pin, you could hand-toss or press your pizza crust to the desired kind.
- Pizza Pan – It’s worthwhile to use a cookie sheet, a cast iron pan, or an inverted baking sheet.
- Decreasing Board – Save these counter tops!
- Sharp Knife – Observe knife sharpening fundamentals to take care of these needed kitchen devices in good working order.
Components Needed
Making a delicious sourdough pizza crust begins with determining the suitable parts. As a passionate residence baker, I’ve tried many combos to hunt out the precise combination of fashion and texture. It appears, the perfect style comes from a main recipe!
- 3 1/2 c. Warmth Water – You don’t need the water scorching if using sourdough starter, merely luke warmth will do. However, when you occur to’re making your dough with yeast, the water must be between 105° and 115°F.
- 2 Tbsp. Sugar (or Honey) – We’ve tried every and they also’re equally delicious.
- 1 c. Sourdough Starter (or 2 Tbsp Yeast) – A healthful, energetic sourdough starter is on the core of any sourdough recipe. It’s a combination of flour and water that gives your crust its tangy style and chewy texture. Defending your starter alive and energetic is crucial, so make sure to feed it usually and keep it on the right temperature. While you don’t have a sourdough starter, you could substitute this with two tablespoons of yeast.
- ½ c. Olive Oil – We select the flavour of olive oil, nonetheless avocado oil will work merely as properly (you’ll merely miss numerous the style).
- 1 Tablespoon Salt – Salt boosts the flavors of any recipe. We love using Redmond Precise Salt (using that hyperlink will get you 15% off your order at checkout).
- 10 c. White Flour – We use half white and half total wheat flour for our crust. We uncover your complete wheat flour offers style and building (chewiness) to the dough, whereas the white all-purpose flour makes the crust lighter and additional tender. Plus, we get the benefits of added vitamin from baking with freshly milled flour.
- Toppings – Do that submit on our favorite pizza toppings for some inspiration.
Step-by-Step Directions
- Combine water, sugar, sourdough starter, olive oil, and salt.
- Add adequate flour to sort a nice comfy dough (you could not need all ten cups).
- Knead until elastic and simple (use the windowpane verify when you occur to’re undecided).
- Oil an enormous bowl and place the dough inside, turning it to coat all sides so it doesn’t stick.
- Refrigerate the dough for six hours (or in a single day).
- When in a position to bake, preheat the oven to 350°F.
- Mud your work ground with flour and roll out the dough.
- Place the dough onto a baking sheet and prick all through with a fork (that’s to cease huge bubbles from forming).
- Bake for 8 minutes. Take away from the oven and enhance the temperature to 425°F.
- Brush the crust with additional olive oil, and pizza sauce. Add cheese and your favorite toppings.
- Bake at 425°F until bubbly and barely brown (about 5-10 minutes counting on toppings).
Troubleshooting Concepts
While you uncover your sourdough pizza crust is just too arduous, it might very properly be just a few points. First, was the dough overworked? It’s essential to knead the dough to develop the gluten (which holds the dough collectively), nonetheless not an extreme quantity of that it makes the dough highly effective.
While you don’t suppose you overworked the dough, presumably it was baked for too prolonged. We want to pre-bake the crust earlier to inserting toppings on on account of this helps keep it from getting soggy. As a result of this, it solely have to be baked with the toppings merely until each factor is warmed by and the cheese is bubbly.
Lastly, if neither of those is the set off, it might very properly be the flour. Did you make the most of a mixture of flours? Did you make the most of an extreme quantity of flour? Experiment collectively together with your flour choice subsequent time to see if that improves the outcomes.
The appropriate method to Retailer Pizza Dough
If you happen to want to double this recipe you could mix up the dough and let it sit throughout the fridge for as a lot as per week! This is usually a good selection for batch cooking ahead on the weekend for quick and easy weeknight dinners.
Additional Recipes You Might Benefit from
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Mixer
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Big Bowl
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Rolling Pin
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Pizza Pan
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chopping board
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knife or pizza cutter
- 3.5 cups warmth water
- 2 Tablespoons sugar or honey
- 1 cup sourdough starter or 2 Tablespoons yeast
- .5 cup olive oil or avocado oil
- 1 Tablespoon salt
- 10 cups flour we like 1/2 white and 1/2 total wheat
- toppings of choice
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Combine water, sugar, sourdough starter, olive oil, and salt.
-
Add adequate flour to sort a nice comfy dough (you could not need all ten cups).
-
Knead until elastic and simple (use the windowpane verify when you occur to’re undecided).
-
Oil an enormous bowl and place the dough inside, turning it to coat all sides so it doesn’t stick.
-
Refrigerate the dough for six hours (or in a single day).
-
When in a position to bake, preheat the oven to 350°F.
-
Mud your work ground with flour and roll out the dough.
-
Place the dough onto a baking sheet and prick all through with a fork (that’s to cease huge bubbles from forming).
-
Bake for 8 minutes. Take away from the oven and enhance the oven temperature to 425°F.
-
Bake at 425°F until bubbly and barely brown (about 5-10 minutes counting on toppings).
Troubleshooting Concepts
While you uncover your sourdough pizza crust is just too arduous, it might very properly be just a few points. First, was the dough overworked? It’s essential to knead the dough to develop the gluten (which holds the dough collectively), nonetheless not an extreme quantity of that it makes the dough highly effective.
While you don’t suppose you overworked the dough, presumably it was baked for too prolonged. We want to pre-bake the crust earlier to inserting toppings on on account of this helps keep it from getting soggy. As a result of this, it solely have to be baked with the toppings merely until each factor is warmed by and the cheese is bubbly.
Lastly, if neither of those is the set off, it might very properly be the flour. Did you make the most of a mixture of flours? Did you make the most of an extreme quantity of flour? Experiment collectively together with your flour choice subsequent time to see if that improves the outcomes.
The appropriate method to Retailer Pizza Dough
If you happen to want to double this recipe you could mix up the dough and let it sit throughout the fridge for as a lot as per week! This is usually a good selection for batch cooking ahead on the weekend for quick and easy weeknight dinners.
Power: 485kcal | Carbohydrates: 85g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 587mg | Potassium: 112mg | Fiber: 3g | Sugar: 2g | Calcium: 18mg | Iron: 5mg