Sourdough Pizza Crust – Sugar Spun Run
My Sourdough Pizza Crust recipe makes a skinny, crispy, and oh-so-flavorful crust that can make any pizza style like an artisan pizza. It’s nice for making ready upfront, freezes properly and makes sufficient for the entire household. Recipe features a how-to video!
The BEST Sourdough Pizza Crust
Seize your sourdough starter as a result of immediately we’re making sourdough pizza crust! My recipe ferments in a single day (or longer) for probably the most dietary advantages and BEST taste.
Whereas immediately’s recipe isn’t significantly difficult, there are fairly just a few steps and it does require some persistence (it’s fairly totally different from my fast & straightforward home made pizza dough that method). Nevertheless, the time it takes is basically hands-off and more often than not spent making it’s simply ready (patiently or impatiently–you determine 😉).
The most effective a part of immediately’s recipe is that it’s a choose-your-own-ending sort of recipe. Use your favourite toppings, I’m fairly traditional, normally utilizing my home made pizza sauce, mozzarella cheese, and generally(ooh, I’m going to get some hate for this) pineapple, however be at liberty to go wild with the toppings, although, and even use the toppings from my dessert pizza! The sourdough enhances so many various taste mixtures (and I’d love to listen to what you give you within the feedback!).
Why you’ll adore it:
- No yeast required!
- Unbelievable taste and crisp texture.
- Only a little bit of hands-on time.
- Freezes properly for grab-and-go dinners!
What You Want
As with my sourdough bread, you solely want just a few (6, to be precise!) primary elements to make immediately’s recipe. Along with the elements mentioned beneath, you’ll additionally want any toppings you’d like. Pizza sauce, mozzarella cheese, and basil are widespread toppings, however we make every part from margherita pizza to bbq rooster pizza with ours!
- Sourdough starter. Your starter ought to be energetic and bubbly–if it isn’t but, don’t use it! Don’t have a starter already? Take a look at my submit on learn how to make a sourdough starter! It breaks down each step (with images) so you may make your individual at dwelling. It’s surprisingly very straightforward!
- Olive oil. This retains the pizza dough good and chewy. Though we’re solely utilizing a small quantity, I like to recommend utilizing additional virgin olive oil for the most effective taste.
- Honey. Pizza dough has a status for being bland, however between the sourdough taste and a little bit of honey for sweetness, this dough is tremendous flavorful.
- Heat water. Be certain that your water is between 90-100F earlier than including it. In the event you don’t have a kitchen thermometer, I extremely advocate this one.
- Bread flour. Bread flour has the next protein content material than all-purpose, which makes it excellent for pizza dough. The additional protein creates extra gluten and yields a chewier crust than its all-purpose counterpart. All-purpose flour might work in a pinch, however it’s going to yield fluffier outcomes.
- Salt. Salt is essential for taste, particularly on this recipe with so few elements.
SAM’S TIP: You may enhance the hydration on this dough by bumping the water up one other ⅓ cup. In the event you do that, you’re going to get a thicker dough that could be a bit simpler to kind a crust on; nonetheless, will probably be very crisp. Personally, I like utilizing quantities listed within the recipe as a result of it strikes the proper steadiness between crispness and chew (and all of my style testers agreed).
Bear in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the submit!
How one can Make Sourdough Pizza Crust
Making the Dough
- Stir collectively the moist elements till mixed.
- Add the dry elements and stir till the dough clings collectively (the dough can be shaggy, don’t overdo it).
- Autolyse. Cowl the dough and let it sit for 30-60 minutes. This lets our flour hydrate and our starter begins breaking down the starches within the dough.
- Type the dough right into a ball utilizing your palms.
Stretch & Fold
Stretching and folding is often utilized in sourdough recipes. It’s a substitute for kneading (which is widespread with traditional yeast recipes, like my home made bread, however can be troublesome with such a high-hydration dough as this one). It improves the construction of the crust and helps the gluten develop.
- Run your palms underneath cool water earlier than stretching the highest of the dough up and over the underside. Rotate the bowl 90 levels and repeat this course of a complete of 4 instances.
- Cowl the dough and let it relaxation for half-hour, repeating the stretch and fold course of each half-hour till the dough will increase in dimension by about 50%.
- Divide the dough into two items and place in flippantly oiled bowls (the dough will want a little bit of room to rise).
- Cowl with plastic and let relaxation within the fridge in a single day or as much as 3 days. Convey the dough out of the fridge to take a seat at room temperature at the least half an hour earlier than utilizing (chilly dough is tougher to form, it might sit at room temperature for as much as a number of hours earlier than you employ it).
SAM’S TIP: Give your oven at the least half-hour to preheat to 500F! My oven notoriously tells me it’s prepared when the temperature isn’t really at 500F, so give it time and you probably have an oven thermometer, use it! You need your oven to be good and HOT for crispy outcomes.
Baking the Crust
- Place the dough onto a flippantly oiled pizza pan and kind it right into a 10-12″ circle.
- Type a crust together with your palms, then brush the pizza with olive oil and pierce all around the backside with a fork.
- Bake in a 500F oven for 8-9 minutes, then take away and brush with extra olive oil.
- Add your toppings and bake for an extra 8-11 minutes (is dependent upon your oven; search for a golden crust and melty, bubbly cheese!).
SAM’S TIP: I prefer to make my sourdough pizza crust in bulk, usually 3 batches at a time (giving me 6 pizzas). I’ll then par-bake them and freeze them for later. This makes for handy last-minute or weekday meals!
Steadily Requested Questions
This recipe makes two 10-12” pizzas. The crust is skinny and the pizzas should not large, so I’d say every pizza might feed 4 individuals relying on their urge for food and the edges you serve with it (home made garlic knots are at all times a good suggestion!).
Sure! To do that, comply with the recipe by way of the par-baking step, then cool, wrap in plastic, and freeze for a number of months. When able to get pleasure from, let the crust thaw at room temperature, brush with olive oil (at the least in an ideal world you need to brush with olive oil once more — I at all times overlook!), add your toppings, and bake.
Sourdough pizza is less complicated to digest and has extra vitamins, nutritional vitamins, and good micro organism than common pizza crust. Bear in mind, sourdough pizza continues to be NOT thought-about well being meals when topped with plenty of cheese or different indulgent toppings (similar to my sourdough pancakes).
How do you want this sourdough pizza crust vs my conventional home made pizza dough? Let me know within the feedback!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! In the event you do that recipe, make sure to tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook
Sourdough Pizza Crust
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Servings: 2 10” pizzas
Energy: 761kcal
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Directions
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Mix sourdough starter, water, olive oil and honey in a medium-sized mixing bowl and stir till well-combined.
½ cup energetic sourdough starter, 1 cup heat, 1 Tablespoon olive oil, 2 teaspoons honey
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Add flour and salt and stir till you may have a shaggy dough that adheres collectively. Cowl with plastic wrap and permit it to take a seat for 30-60 minutes (autolyse).
2 ¾ cups + 2 Tablespoons bread flour, 1 teaspoon salt
Stretch & Fold
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Use your palms to kind the dough right into a ball within the bowl.
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Run your palms underneath cool water and grasp the highest of the dough and stretch it over the underside. Flip the dough 90 levels and repeat this course of. Do that twice extra till you may have made your method all the best way across the dough.
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Permit dough to relaxation, coated, in a heat place for half-hour.
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Repeat step 2 each half-hour till dough has elevated in dimension about 50%. I discover this usually takes about 3-4 hours for me.
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Divide dough into two items and place every in a flippantly oiled bowl. Cowl with plastic wrap and switch to the fridge to relaxation in a single day or as much as 3 days.
Meeting & Baking
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Take away dough from fridge and depart it coated to relaxation at room temperature for at the least half-hour and as much as a number of hours. Preheat your oven to 500F (250C).
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As soon as oven is preheated, flippantly oil a pizza pan with olive oil.
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Prove the pizza dough onto the ready pan and use your palms to softly form it right into a 10-12” (28cm) circle (will probably be pretty skinny). Fold over or pinch the sides to kind a crust.
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Brush the pizza throughout with olive oil and use a fork to pierce the underside throughout.
Further olive oil for brushing pizza
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Switch pizza to 500F (250C) oven and bake for 8-9 minutes.
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Take away pizza from oven and brush once more with a light-weight layer of olive oil, then add your toppings.
Pizza toppings: pizza sauce
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Return to the oven and bake one other 8-11 minutes, till crust is golden and cheese is melted and bubbly.
Notes
Storing
Pizza dough will hold within the fridge for a number of days.
If I wish to have pizza crusts able to go, I’ll comply with the recipe by way of step 10 (par-baking the crust) then permit it to chill, wrap tightly in plastic wrap and freeze for as much as a number of months. When prepared to make use of, merely thaw (or partially thaw) within the plastic wrap at room temperature then proceed with the recipe from step 11 (brush with oil, add toppings and bake).
Vitamin
Serving: 110″ pizza | Energy: 761kcal | Carbohydrates: 142g | Protein: 22g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Sodium: 1173mg | Potassium: 176mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 2mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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