Sourdough Pizza Crust
This sourdough pizza crust is crispy, chewy, and perfectly tangy. I tested it as a same-day bake and had it ready in about 7–8 hours, but it also works as an overnight dough if you prefer. Start in the morning for dinner, or mix it before bed.
Ingredients
- ⅓ cup sourdough starter
- 1 ⅓ cups water
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and levelled)
Instructions
- In a stand mixer bowl, whisk together the sourdough discard, water, olive oil, sugar, and salt.
- Mix in the flour and knead with the dough hook for 5-6 minutes until smooth and elastic.
- Cover with plastic wrap and allow to rise in a warm place for 6-8 hours, or until doubled in size.
- While the dough rises, cut out 3 large squares (13x13 inches) of parchment paper to hold the pizza crusts.
- Turn the dough onto a floured surface and divide into 3 equal pieces.
- Place each piece on a piece of parchment paper and gently press it into a 10-inch circle. Cover with plastic wrap and let rise for another 45-90 minutes.
- Preheat your oven to 450°F. If you're using a pizza stone, allow the stone to preheat for at least one hour.
- Transfer one crust onto a greased pizza pan. Spread on pizza sauce and add your favorite toppings.
- Bake for 10-12 minutes each until the cheese is lightly browned on top. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!