Simple Sourdough Pizza Crust
This sourdough pizza crust has so much texture and flavour and blisters beautifully in a hot oven.
Ingredients
Pizza Dough
- 300 g all-purpose flour with at least 11% protein, or bread flour
- 200 g water
- 100 g sourdough starter active or discard (see notes)
- 8 grams salt
Instructions
- Mix the flour and water for the dough in a bowl until no dry flour remains. Cover and rest for at least 30 minutes. 300 g all-purpose flour, 200 g water
- Add the sourdough starter to the dough, and then the salt. Use wet hands to squish and fold until well combined. 100 g sourdough starter, 8 grams salt
- Turn the dough out onto a clean bench and knead using slap and folds for about 6-8 minutes, until it feels smoother and elastic. You can also knead in a stand mixer fitted with a dough hook, or use stretch and folds every 15 to 20 minutes over one hour.
- Transfer the dough to a container with a lid and bulk ferment at room temperature for 3 to 4 hours, until lightly risen with some puffiness and visible bubbles. In warmer kitchens above 24°C / 75°F, this may take closer to 2 to 3 hours. In cooler kitchens allow up to 4-6 hours.
- Place the covered container in the fridge for 4 to 36 hours to develop flavour and make it easier to handle.
- Remove the dough from the fridge and on a floured bench, divide it into two even pieces. Shape each into a ball and rest at room temperature for about 20 minutes.
- Using your fingers, gently press each dough ball out into a circle about 20 cm wide. Start from the centre and work outward, keeping the middle thinner and the edges slightly thicker. Check that the bottom of the dough isn't sticking to the bench and sprinkle on more flour if needed.
- Lightly dust a pizza peel or board with flour.
- Once the dough is shaped, gently lift it and place it onto the floured peel. If needed, slide your hands underneath and support the dough as you move it so it does not stretch unevenly. Give the peel a small shake. The dough should move freely. If it sticks, lift the edge and add a little more flour underneath.
- Add toppings quickly to avoid the dough sticking, then slide the pizza onto the hot stone or steel.
- Bake quickly at very high heat. Use a pizza oven, or bake on a fully preheated pizza stone or steel at around 250 C/ 480 F until puffed and lightly charred.
- The pizza can also be baked in a preheated cast iron skillet. Press the dough into the hot pan, add toppings, and bake in a very hot oven until cooked through and golden.
Notes
Notes
This dough can be made with sourdough discard. The fermentation will take longer, so allow extra time during the bulk ferment and cold proof. Look for signs of activity in the dough rather than watching the clock. Using higher protein flour helps the dough stretch easily and gives a chewier crust. A very hot oven is key to good oven spring and a light, airy base.Nutrition
Serving: 1crustCalories: 592kcalCarbohydrates: 124gProtein: 17gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 1559mgPotassium: 161mgFiber: 4gSugar: 0.4gCalcium: 26mgIron: 7mg
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