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Sourdough Pizza Crust Recipe

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★★★★★

4.8 from 111 reviews

This Sourdough Pizza Crust recipe yields a flavorful, crispy, and chewy homemade pizza base crafted with a blend of Italian ’00’ flour, whole wheat flour, and a ripe sourdough starter. Using natural fermentation and a slow, cold proofing process develops complex taste and an airy crust, perfect for baking in an outdoor pizza oven or a conventional home oven.

Ingredients

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Pizza Dough

  • 75 grams ripe sourdough starter
  • 160 grams lukewarm water
  • 270 grams Italian style ’00’ flour
  • 30 grams whole wheat flour (can substitute with all-purpose flour)
  • 1 tablespoon pizza dough flavor (a flavor enhancer blend or optional seasoning blend)
  • 8 grams extra virgin olive oil
  • 6 grams kosher salt

Instructions

  1. Make Pizza Dough: In a stand mixer fitted with a dough hook, combine the sourdough starter, lukewarm water, ’00’ flour, whole wheat flour, pizza dough flavor, olive oil, and kosher salt. Knead on medium speed for 5 to 10 minutes until the mixture forms a cohesive ball that pulls away from the sides of the bowl. The dough should be slightly wet and tacky but manageable. If it does not come together, add flour one tablespoon at a time until cohesive.
  2. Bulk Fermentation: Cover the bowl and leave the dough to bulk ferment at room temperature for 3 hours. During this time, perform three sets of stretch and folds every 30 minutes to help develop gluten structure. Allow the dough to rest undisturbed after the last set until the full 3 hours elapse.
  3. Divide and Cold Proof: After bulk fermentation, divide the dough into two equal halves. Shape each half into a tight ball and place them into lightly oiled proofing containers. Cover tightly with plastic wrap and refrigerate overnight, or for at least 12 to 18 hours, until the dough doubles in size and becomes puffy. Dough can be kept refrigerated up to 5 days but best used within 48 hours.
  4. Prepare for Baking: Remove dough balls from the refrigerator about 30 minutes before baking to allow them to come to room temperature. Preheat your pizza oven or conventional oven for at least 30 minutes. Dust your work surface and pizza peel generously with semolina flour to prevent sticking.
  5. Shape the Dough: Place one dough ball onto the floured surface. Gently press and stretch from the center outwards into a roughly 10-inch circle. The dough will initially resist but will relax as you continue. Lift the dough by the edges and use gravity to help stretch it thinner while rotating to maintain an even shape. Transfer the stretched dough onto the semolina-dusted pizza peel.
  6. Add Toppings: Lightly spread a thin layer of your favorite pizza sauce over the dough. Add cheese and desired toppings sparingly to avoid weighing down the crust and to ensure even cooking.
  7. Transfer and Bake (Outdoor Pizza Oven): Preheat your outdoor pizza oven (e.g., Ooni Koda 12) to 900°F for about 20-30 minutes. Check that the pizza does not stick to the peel and carefully slide it into the oven with a quick thrust. Immediately reduce the oven temperature to about 500°F. Rotate the pizza every 30 seconds to cook evenly. The pizza should bake in approximately 2 minutes until the crust is browned, and cheese is bubbly.
  8. Transfer and Bake (Conventional Oven): If using a home oven, preheat the oven and pizza stone or baking steel to 500°F for at least 30 minutes. Slide the pizza onto the heated stone and bake for 5-7 minutes. Then switch the oven to broil on high for 2-4 minutes till the crust is golden and cheese bubbly.
  9. Finish and Serve: Remove the cooked pizza using the peel, let cool slightly on a cutting board for a minute or two, then optionally top with fresh herbs or pesto before slicing and serving. Repeat the process for the second pizza.

Notes

  • The dough is best used within 48 hours of shaping but can last up to 5 days refrigerated with good results.
  • Stretch and folds during bulk fermentation are essential for developing gluten and dough strength.
  • Dusting with semolina flour prevents sticking during shaping and transfer.
  • For outdoor pizza ovens, adjusting temperature after launching the pizza prevents burning while allowing good puff and rise.
  • Use less toppings to ensure the crust cooks evenly and remains crispy.
  • If struggling with hand stretching, lifting dough edges and allowing gravity to help is recommended.
  • A pizza stone or baking steel is highly recommended when baking in a conventional oven to achieve a crispy crust.
  • Adjust baking times based on your specific oven performance and pizza size.

Keywords: sourdough pizza crust, homemade pizza dough, Italian pizza, pizza dough recipe, sourdough starter pizza, crispy pizza crust

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