Step-by-step instructions on making sourdough pizza crust recipes, complete with a recipe for a classic Margherita-style pizza.
Despite my love of sourdough bread, the best benefit of keeping a sourdough starter is unquestionably handmade sourdough pizza. Sourdough pizza is not only considerably easier to master, but it will completely revolutionize your dinner game.
This delectable sourdough pizza dough is naturally leavened and created with a blend of Type “00” flour (a robust, finely ground wheat commonly used for pizza and handmade pasta) and high-protein bread flour.
This results in a deliciously crunchy and chewy yet delicate crust with a sourdough flavor. Every mouthful is bursting with flavor.
After experimenting with many pizza recipes throughout the years, this is the one we keep returning to. It’s simple to create and regularly yields superb restaurant-quality pizza.
Sourdough pizza crust recipe ingredients
- 1 cup (227g) sourdough starter, unfed/discard
- 1/2 cup + 2 tablespoons to 3/4 cup (141g to 170g) water, lukewarm
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast or active dry yeast
- 4 teaspoons King Arthur Pizza Dough Flavor, optional but delicious
Step-by-step instructions for making sourdough pizza crust
- Stir any liquid that has accumulated on top of your chilled starting before measuring 1 cup (227g) into a big mixing basin. Note: If required, now is a good time to feed the remaining of your starter.
- To create the dough, weigh your flour or measure it by spooning it into a cup and wiping away any excess. Add the remaining water, flour, salt, yeast, and Pizza Dough Flavor.
- Mix until combined, adding 1 tablespoon of the remaining water at a time if the dough appears dry. Knead the dough for about 7 minutes in a stand mixer or Pizza Dough Mixer fitted with the dough hook until it wraps itself around the hook and cleans the edges of the bowl.
- Place the dough in a lightly oiled container, cover, and set aside to rise until about doubled in mass. This will take between 2 and 4 hours, depending on the vitality of your starting. Location the dough in a warm place to rise quicker (or double the yeast).
- Divide the dough in half and form each half into a flattened disk for two thin-crust pizzas. Drizzle two 12 oz. “Brush the bottoms of round pizza pans with olive oil.
- Place the dough in the prepared pans, cover, and set aside for 15 minutes. After resting, carefully push each piece of dough onto the edge of its pan. Suppose it begins to shrink back, cover, and set aside for 15 minutes before proceeding.
- For a larger, thicker pizza: Oil a 14″ circular pizza pan or an 18″ x 13″ baking pan “1/2 sheet pan. Place the dough in the pan and push it out to the edges, giving it another 15-minute rest if it starts to snap back.
- Cover the pan(s) and let the dough rise until it reaches the desired thickness.
- Preheat your oven to 450°F near the end of the rise.
- Sauce and top each pizza as desired, but do not yet add cheese. Thin-crust pizzas should be baked for 5 minutes before removing from the oven and topping with cheese. Bake for 10 minutes before removing from the oven and topping with cheese for thick-crust pizza. Return to the oven for another 5 to 7 minutes, or until the cheese is melted.
- Remove the pizza from the oven and serve immediately.
- Store leftover pizza in the refrigerator for up to five days, tightly wrapped.
Nutritional information for a sourdough pizza crust recipe
- Calories: 82
- Total Carbohydrate: 17g
- Total Sugars: 1g
- Sodium: 146mg
- Protein: 3g
Time and Serving
- Total Time: 4 hrs 56 mins
- Serving Size: 1/16 of recipe 38g
- Servings Per Batch: 16
Frequently Asked Questions about Sourdough Pizza Crust Recipe
Is sourdough pizza dough better?
It may surprise you to learn that ordinary and sourdough pizza has the same amount of sugar, despite the fact that sourdough is considered healthier. The process used to make the dough varies, resulting in variances in flavor and texture between normal pizza and sourdough.
Why is my sourdough pizza crust so hard?
When too much flour is added, the dough becomes hard and stiff. Overworking the dough, whether by hand or with a roller, can produce this. Overworking the dough will cause all of the small bubbles that make the pizza crust so light and fluffy when cooked to burst. The type of flour you choose might also contribute to the firm crust.
What is the best hydration for sourdough pizza?
In general, moisture levels of 55–60% are considered excellent for Neapolitan pizza dough.