Description
A flavorful, chewy sourdough pizza crust with a crisp edge and airy texture — the perfect way to use your sourdough starter for homemade pizza night.
Ingredients
1 cup active sourdough starter (100% hydration)
1/2 cup warm water
2 1/2 cups bread flour
1 tsp salt
1 tbsp olive oil
Optional: 1 tsp honey or sugar for a hint of sweetness
Cornmeal or semolina for dusting
Instructions
1. In a large bowl, combine sourdough starter and warm water; mix until dissolved.
2. Add bread flour and salt, then stir until a rough dough forms.
3. Knead by hand or with a mixer for 5–7 minutes until smooth and elastic.
4. Add olive oil and continue kneading until incorporated.
5. Cover the dough and let it rest at room temperature for 4–6 hours, or until doubled in size.
6. Punch down the dough and refrigerate for 12–24 hours for enhanced flavor (optional but recommended).
7. Remove from fridge and let the dough come to room temperature for about 1 hour before shaping.
8. Preheat oven with a pizza stone or steel to 475°F (245°C).
9. Shape dough into a round crust on a floured surface, transfer to a peel dusted with cornmeal.
10. Top with your favorite sauce, cheese, and toppings.
11. Bake for 10–12 minutes, until golden and crisp on the edges.
Notes
For a same-day version, skip refrigeration and let dough proof for about 6 hours total.
Use bread flour for a chewier texture or all-purpose for a softer crust.
You can freeze dough balls after the bulk fermentation for future pizza nights.
- Prep Time: 20 mins (plus fermentation time)
- Cook Time: 12 mins
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sourdough pizza, homemade pizza dough, artisan crust, sourdough recipes