Sourdough Pizza Crust Recipe – Your New Favorite! – Little Spoon Farm


There ‘s no pizza like sourdough pizza ! With a crisp, chewy crust that is absolutely charred on top and bottom and loaded with all the good stuff .
We ‘ve developed an easy overnight dough that will hold all your favorite pizza toppings and bake to perfection every time, without a pizza peel .
Get your stretchable pants ready because you wo n’t be able to eat merely one cut !

A cooked sourdough pizza on a piece of parchment paper.
We love all things sourdough around here, and pizza crust is right at the top of the list. specially when it ‘s this easy to make !
This is the perfect recipe to use with your leftover sourdough starter discard. Just like our cinnamon rolls, pancakes and sourdough biscuits, plan to make the dough the nox before you want to bake .
Let the boodle ferment on the counter while you sleep and then pop it in the electric refrigerator the adjacent dawn. Your pizza boodle will be waiting for you to bake when you get home from bring and you ‘ll be quick to get dinner on the mesa !
Be sure to check out the recipes for Neapolitan-style pizza sauce and homemade pesto. The arrant compliment to your pizza !
A closeup photograph of a sourdough pizza with melted cheese and basil.
There ‘s lone a few steps standing between you and sourdough pizza crust bliss. Let ‘s go over the basic steps, so you can get some in your belly, ASAP !

Sample baking schedule

here ‘s my baking agenda for family pizza night !

  • 8 PM – The night before, mix the dough, cover the bowl and let it sit at room temperature overnight.
  • 8 AM – The next morning, perform one set of stretches and folds. Cover the bowl and place in the fridge until ready to cook.
  • 5 PM – Remove bowl of dough from fridge.
  • 5:30 PM – Cook pizzas.

Step by step instructions

STEP 1. Mix the pizza crust ingredients in a boastfully shuffle bowl until they come together and form a shagged mass. Cover the bowl and let it ferment on the counterpunch at room temperature nightlong .
A woman pouring flour into a mixing bowl.
STEP 2. The adjacent good morning, perform one set of reach and folds, cover the bowl and place in the electric refrigerator until ready to bake. ( The dough can be used to make the pizza crust at this bespeak. )
A woman performing a set of stretch and folds.
STEP 3. Remove the dough from the electric refrigerator and let sit at room temperature for 30 minutes. Divide the boodle into 4 peer portions, flour your make airfoil and shape each assign into a ball shape. Cover with a towel and let rest 30 minutes .
A woman covering sourdough pizza dough with a flour towel.
STEP 4. Turn your oven ‘s broiler on HI and preheat your cast iron frying pan over medium-high heat on the stove-top .
Working one at a time on a flour surface, press a boodle ball into an 8 ” wide circle. If the dough is gluey, generously flour the work airfoil and the peak of the boodle as needed to prevent stick .
TIP – If the boodle is cadaver and arduous to shape, let it rest for 15-20 minutes to allow the gluten to relax. This will make it easier to stretch into a decent round determine .
A woman shaping a sourdough pizza crust.
STEP 5. Carefully lay the crust into the hot frying pan, making certain not to burn yourself .
Sourdough pizza crust cooking in a cast iron skillet.
STEP 6. immediately place your pizza toppings onto the crust. Cook on the stove-top for 5-6 minutes. Use a spatula to lift the crust in order to check the bottom for doneness. It should have a decent charwoman .
once the bottom is well cooked, transfer the frying pan under the broiler for 2-4 minutes to cook the toppings. Check on the pizza frequently to avoid the crust and toppings from burning .
A cast iron skillet on the stove with pizza crust and toppings.
STEP 7. Remove the pizza from your oven and cut into slices !
A baked sourdough pizza on a piece of parchment paper with a jar of pepper flakes.
Cooking this sourdough pizza crust in a cast iron frying pan makes all the difference ! It ‘s thus easy to go from stove-top to broiler without messing up the pizza crust .

Tips for success

  • If you do not have an oven-safe or cast iron skillet, start the pizza on the stove-top in a non-stick skillet. When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.
  • Remember, don’t be afraid to generously flour the work surface and the dough while shaping the pizza crust. Anytime your hands start to stick, add more flour.
  • Have your pizza toppings ready to go before you shape the dough into the pizza crust. It only takes a few minutes on the stove-top before it’s ready to pop into the oven to finish.
  • This recipe makes (4) 8″ pizza crusts. The ingredients can be divided in half to make (2) 8″ pizzas or (1) 16″ pizza.

Adjustments for high humidity and warmer weather

  • In warmer months, reduce the amount of water by 25 grams in the initial mix. If the dough seems too stiff, slowly add the remaining water until you achieve the correct hydration level. 
  • You can adjust the flour measurements to 75g whole wheat flour and 425g all-purpose flour. The whole wheat needs more water than all-purpose, thus slightly reducing the hydration level of the dough.

How to freeze pizza dough

To freeze unbaked pizza boodle, form the dough into 4 balls. Coat them with anoint to prevent stick and place each one into an person deep-freeze bag. Make surely to remove any air out from the bag. store in the deep-freeze for up to 3 months .
When fix to use, thaw the boodle in your refrigerator for 12 hours or overnight. once you ‘re quick to bake, remove the dough from the refrigerator and bring to room temperature. Shape the pizza crust and bake according to directions .
A woman placing a cooked pizza crust into a freezer bag.You can also bake the crust and freeze it up to 3 months for later use.

  • Shape the crust and cook in the cast iron skillet over medium-high heat for 5-6 minutes. Finish under the broiler for 1-2 minutes.
  • Let cool and freeze in a freezer-safe bags between sheets of parchment paper.
  • When ready to bake, preheat your oven to 400°F (204°C). Remove the crust from the freezer and place on a baking sheet. (No need to thaw.) Add desired toppings. Bake about 15-20 minutes or until crust is golden and toppings are cooked through.

Other sourdough recipes you may like:
If you make this recipe let us know how it turned out ! Leave a gloss and a rat in the comment section below !

Sourdough Pizza Crust Recipe

A no-fuss sourdough pizza crust recipe that’s crispy, chewy and perfectly charred on top and bottom. An easy overnight dough that holds all your favorite toppings and bakes to perfection every time!

pace this recipe !

Print
Pin Recipe

Prep Time:

10

minutes

Cook Time:

10

minutes

Fermenting Time:

20

hours

Servings:

4

crusts

writer :Amy Duska

EQUIPMENT

  • Mixing Bowls
  • Kitchen Scale
  • 12 ” Cast Iron Skillet

INGREDIENTS

Sourdough pizza crust

  • scant ½

    cup

    (

    100

    g

    )

    sourdough starter discard

  • 2

    teaspoons

    (

    10

    g

    ) ticket sea salt

  • 2

    tablespoons

    (

    30

    g

    ) olive oil

  • cup + 1 tablespoon

    (

    50

    g

    ) whole wheat flour

  • 3 ¾

    cups

    (

    450

    g

    ) general-purpose flour

  • 1 ⅓

    cups + 2 tablespoons

    (

    350

    g

    ) water ( see notes )

Pizza toppings

  • pizza sauce
  • homemade pesto
  • your choice of toppings

INSTRUCTIONS

The night before

  • Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.

The next morning

  • Perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.

  • Cover the bowl and place in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)

That night

  • Remove the dough and let rest on the counter for 30 minutes to come to room temperature.

  • Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.

  • Turn on your oven’s broiler and heat a cast iron skillet over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8″ circle on a floured surface. Use more flour as needed to prevent sticking. (If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)

  • When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.

  • Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, slice and serve hot.

NOTES

  • This recipe has been EDITED on 12-15-20 from the original, with the following changes: water- reduced from 1 ½ cup (375g) to 1 ⅓  cup + 2 tablespoons (350g).
  • If you do not have an oven-safe or cast iron skillet, start the pizza on the stove-top in a non-stick skillet. (If it is not a non-stick skillet, spray a little cooking oil to prevent the crust from sticking.) When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it. 

Calories per serving:

541