Many have been waiting for Erin to share her sourdough pizza crust method. The wait is over! This is definitely going on my weekend menu. What about you? –Wardee
Pizza and sourdough. Two of our favorite things! How great to combine them into one delicious “gourmet feast” — as my husband and 3 year old like to say. This recipe requires very little hands-on time, is nourishing, and simply delicious. Enjoy!
On my sourdough journey, I have come across several helpful websites. Sourdoughhome.com is one of them. Mike Avery has a sourdough pizza crust recipe that works very nicely with the souring-for-hours mentality. Here is a variation of his recipe.
Sourdough Pizza Crust Ingredients
- 1 1/2 cups sourdough starter (click here for free instructions)
- 1 1/2 tablespoons olive oil or coconut oil
- 1 teaspoon sea salt
- 1 to 1-1/2 cups flour (your choice)
Sourdough Pizza Crust Directions
The morning of the evening you’d like your pizza, pour 1-1/2 cups starter, 1-1/2 tablespoons olive oil or melted coconut oil, and 1 teaspoon salt into a medium sized bowl. Stir. Add to this mixture 1 cup of flour. Mix well. Sprinkle your counter with flour. Place dough mixture on top and begin kneading. Add flour as necessary. Knead dough until all ingredients are happily combined. Remember you are looking for a dough that is soft and not sticky. If you find your dough is too wet, add more flour. If it is too dry, add more water, starter, or whey.
Once your dough is complete, you have a couple of options. First, you could place your dough ball back in the (lightly greased) bowl, cover with a plate, damp cloth or plastic wrap, and leave to “sour” until you are ready to prepare your pizza. Second, you could roll out the dough now, and leave your dough to “sour” as an unbaked crust ready to go. If you choose the latter option, allow your dough ball to rest for half an hour before rolling, and cover the rolled out crust with plastic wrap to prevent it from drying out. Out of plastic wrap? Please do not resort to aluminum foil. Find another creative option. Sadly, speaking from experience.
Once pizza time has arrived, preheat your oven to 450 degrees or hotter for the pre-bake. Feel free to preheat a pizza stone at this time. I have yet to use a preheated pizza stone for this recipe, because I am not sure how to neatly transfer my rolled out dough onto a hot stone. I have seen fun pizza/bread making tools for this purpose, but not in my kitchen!While the oven is preheating, (option #1) roll out your dough. For the pizza you see here, I rolled my dough directly on a greased cookie sheet. Worked just fine. (option #1 and #2) Poke your dough several times with a fork. Pop it in the oven for about 5 minutes. The first time you make your pizza, you may want to keep an eye on it. Do not let it get too dark. This is just the pre-bake. Take the pizza out of the oven. Cool and freeze or brush with olive oil and top for immediate or not so immediate baking.
Bake your decorated sourdough pizza for 10-25 minutes depending on oven temperature, toppings and crust thickness. Enjoy!
A Few Notes
*If you are experiencing a hot day, you could let your dough sit from morning until afternoon for a lunch time pizza treat. If it’s a bit chilly, as it is here these days, I’d be tempted to make up my crust the night before for an afternoon pizza.
*I feed my starter the night before the morning I want to prepare the pizza dough. This ensures that I will have enough happy ready-to-go starter for the recipe and some left-over for future sourdough adventures.
*I usually feed my sourdough starter a ratio close to 1:1 (flour/water). Depending on what I am making, I may use more flour for a thicker starter. For this recipe, I don’t really see it mattering how you feed your starter. As you knead your dough, you will be adding more or less flour to get the right consistency.
*This recipe will work for thick or thin crust. What’s your preference? Roll out your dough accordingly.
*I like to do my second bake directly on the oven rack (I might turn down the heat depending on amount of toppings). This creates a deliciously crispy crust. Because the crust is pre-baked, it slides easily off the cookie sheet and onto the oven rack. Once the pizza is finished, I slide it back onto the cookie sheet for easy cutting.
What Do You Think?
I just know this is going to be a hit for many. In the comments, feel free to add your thoughts or suggestions about this recipe. What sure-fire tips would you add? What are your favorite nourishing toppings? –Wardee
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