Sourdough Pizza
Thick or thin crust, delightfully flavorful and crispy, this homemade sourdough pizza crust is easy to make and loaded with your favorite toppings! Plus, you can freeze it for a make-ahead dinner on busy weeknights!
Ingredients
- 1-1/2 cups sourdough starter fed 12 hours before
- 1/2 cup pure water
- 1-1/2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 to 1-1/2 cups flour of choice einkorn, spelt, whole wheat, etc.
- toppings of choice meat, cheese, veggies, etc
Instructions
The morning of the evening you’d like your pizza...
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Combine sourdough starter and water into a medium-sized mixing bowl. Stir.
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Add oil and salt. Stir.
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Then add 1 to 1-1/2 cups of flour to the mixture.
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Mix well.
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Next, sprinkle your counter with flour.
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Place dough mixture on top and begin kneading.
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Add flour as necessary.
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Then knead dough until all ingredients are happily combined.
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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.
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Once dough is complete, place dough ball back in the (lightly-greased) bowl, cover with a plate, and leave to sour till the evening.
Or...
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Let dough rest for 30 minutes, then roll it out, and leave it to sour as an unbaked crust ready to go. Cover it with plastic wrap to keep it from drying out.
Once it's time to bake the pizza...
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Preheat oven to 450 degrees Fahrenheit or hotter for the pre-bake. (If you have a pizza stone, preheat it here!)
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While the oven is preheating, if you haven't already, roll out your dough.
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Poke rolled-out dough several times with a fork.
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Then pop it in the oven for about 5 minutes while keeping an eye on it. Don't let it get too dark. This is just the pre-bake.
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Take the pizza out of the oven.
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Cool and freeze for not-immediate baking or brush with olive oil and add your favorite toppings!
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Bake your decorated sourdough pizza for 10 to 25 minutes depending on oven temperature, toppings and crust thickness.
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Enjoy!
Recipe Notes
*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, it doesn't matter how you feed your starter. You will correct any consistency deficiencies while kneading.
*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.