Sourdough Pizza Crust – Sugar Spun Run
My Sourdough Pizza Crust recipe makes a skinny, crispy, and oh-so-flavorful crust that can make any pizza style like an artisan pizza. It’s nice for making ready upfront, freezes nicely and makes sufficient for the entire household. Recipe features a how-to video!
The BEST Sourdough Pizza Crust
Seize your sourdough starter as a result of at the moment we’re making sourdough pizza crust! My recipe ferments in a single day (or longer) for essentially the most dietary advantages and BEST taste.
Whereas at the moment’s recipe isn’t notably difficult, there are fairly just a few steps and it does require some endurance (it’s fairly totally different from my fast & simple selfmade pizza dough that approach). Nonetheless, the time it takes is basically hands-off and more often than not spent making it’s simply ready (patiently or impatiently–you determine 😉).
One of the best a part of at the moment’s recipe is that it’s a choose-your-own-ending sort of recipe. Use your favourite toppings, I’m fairly basic, normally utilizing my selfmade pizza sauce, mozzarella cheese, and generally(ooh, I’m going to get some hate for this) pineapple, however be happy to go wild with the toppings, although, and even use the toppings from my dessert pizza! The sourdough enhances so many alternative taste combos (and I’d love to listen to what you provide you with within the feedback!).
Why you’ll adore it:
- No yeast required!
- Unbelievable taste and crisp texture.
- Only a little bit of hands-on time.
- Freezes properly for grab-and-go dinners!
What You Want
As with my sourdough bread, you solely want just a few (6, to be actual!) fundamental components to make at the moment’s recipe. Along with the components mentioned under, you’ll additionally want any toppings you’d like. Pizza sauce, mozzarella cheese, and basil are frequent toppings, however we make all the pieces from margherita pizza to bbq rooster pizza with ours!
- Sourdough starter. Your starter ought to be energetic and bubbly–if it isn’t but, don’t use it! Don’t have a starter already? Try my submit on easy methods to make a sourdough starter! It breaks down each step (with images) so you can also make your individual at house. It’s surprisingly very simple!
- Olive oil. This retains the pizza dough good and chewy. Though we’re solely utilizing a small quantity, I like to recommend utilizing additional virgin olive oil for the very best taste.
- Honey. Pizza dough has a popularity for being bland, however between the sourdough taste and a little bit of honey for sweetness, this dough is tremendous flavorful.
- Heat water. Be sure your water is between 90-100F earlier than including it. Should you don’t have a kitchen thermometer, I extremely advocate this one.
- Bread flour. Bread flour has the next protein content material than all-purpose, which makes it very best for pizza dough. The additional protein creates extra gluten and yields a chewier crust than its all-purpose counterpart. All-purpose flour might work in a pinch, however it is going to yield fluffier outcomes.
- Salt. Salt is important for taste, particularly on this recipe with so few components.
SAM’S TIP: You may improve the hydration on this dough by bumping the water up one other ⅓ cup. Should you do that, you’re going to get a thicker dough that may be a bit simpler to kind a crust on; nonetheless, will probably be very crisp. Personally, I like utilizing quantities listed within the recipe as a result of it strikes the proper steadiness between crispness and chew (and all of my style testers agreed).
Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll all the way down to the underside of the submit!
How you can Make Sourdough Pizza Crust
Making the Dough
- Stir collectively the moist components till mixed.
- Add the dry components and stir till the dough clings collectively (the dough can be shaggy, don’t overdo it).
- Autolyse. Cowl the dough and let it sit for 30-60 minutes. This lets our flour hydrate and our starter begins breaking down the starches within the dough.
- Type the dough right into a ball utilizing your fingers.
Stretch & Fold
Stretching and folding is often utilized in sourdough recipes. It’s a substitute for kneading (which is frequent with basic yeast recipes, like my selfmade bread, however could be troublesome with such a high-hydration dough as this one). It improves the construction of the crust and helps the gluten develop.
- Run your fingers below cool water earlier than stretching the highest of the dough up and over the underside. Rotate the bowl 90 levels and repeat this course of a complete of 4 instances.
- Cowl the dough and let it relaxation for half-hour, repeating the stretch and fold course of each half-hour till the dough will increase in measurement by about 50%.
- Divide the dough into two items and place in calmly oiled bowls (the dough will want a little bit of room to rise).
- Cowl with plastic and let relaxation within the fridge in a single day or as much as 3 days. Carry the dough out of the fridge to sit down at room temperature a minimum of half an hour earlier than utilizing (chilly dough is harder to form, it will probably sit at room temperature for as much as a number of hours earlier than you employ it).
SAM’S TIP: Give your oven a minimum of half-hour to preheat to 500F! My oven notoriously tells me it’s prepared when the temperature just isn’t really at 500F, so give it time and when you’ve got an oven thermometer, use it! You need your oven to be good and HOT for crispy outcomes.
Baking the Crust
- Place the dough onto a calmly oiled pizza pan and kind it right into a 10-12″ circle.
- Type a crust together with your fingers, then brush the pizza with olive oil and pierce all around the backside with a fork.
- Bake in a 500F oven for 8-9 minutes, then take away and brush with extra olive oil.
- Add your toppings and bake for an extra 8-11 minutes (depends upon your oven; search for a golden crust and melty, bubbly cheese!).
SAM’S TIP: I wish to make my sourdough pizza crust in bulk, usually 3 batches at a time (giving me 6 pizzas). I’ll then par-bake them and freeze them for later. This makes for handy last-minute or weekday meals!
Often Requested Questions
This recipe makes two 10-12” pizzas. The crust is skinny and the pizzas usually are not enormous, so I’d say every pizza might feed 4 folks relying on their urge for food and the perimeters you serve with it (selfmade garlic knots are at all times a good suggestion!).
Sure! To do that, observe the recipe via the par-baking step, then cool, wrap in plastic, and freeze for a number of months. When able to take pleasure in, let the crust thaw at room temperature, brush with olive oil (a minimum of in an ideal world it’s best to brush with olive oil once more — I at all times overlook!), add your toppings, and bake.
Sourdough pizza is less complicated to digest and has extra vitamins, nutritional vitamins, and good micro organism than common pizza crust. Remember, sourdough pizza remains to be NOT thought of well being meals when topped with numerous cheese or different indulgent toppings (similar to my sourdough pancakes).
How do you want this sourdough pizza crust vs my conventional selfmade pizza dough? Let me know within the feedback!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do that recipe, remember to tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook
Sourdough Pizza Crust
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Servings: 2 10” pizzas
Energy: 761kcal
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Directions
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Mix sourdough starter, water, olive oil and honey in a medium-sized mixing bowl and stir till well-combined.
½ cup energetic sourdough starter, 1 cup heat, 1 Tablespoon olive oil, 2 teaspoons honey
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Add flour and salt and stir till you have got a shaggy dough that adheres collectively. Cowl with plastic wrap and permit it to sit down for 30-60 minutes (autolyse).
2 ¾ cups + 2 Tablespoons bread flour, 1 teaspoon salt
Stretch & Fold
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Use your fingers to kind the dough right into a ball within the bowl.
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Run your fingers below cool water and grasp the highest of the dough and stretch it over the underside. Flip the dough 90 levels and repeat this course of. Do that twice extra till you have got made your approach all the best way across the dough.
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Permit dough to relaxation, lined, in a heat place for half-hour.
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Repeat step 2 each half-hour till dough has elevated in measurement about 50%. I discover this usually takes about 3-4 hours for me.
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Divide dough into two items and place every in a calmly oiled bowl. Cowl with plastic wrap and switch to the fridge to relaxation in a single day or as much as 3 days.
Meeting & Baking
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Take away dough from fridge and go away it lined to relaxation at room temperature for a minimum of half-hour and as much as a number of hours. Preheat your oven to 500F (250C).
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As soon as oven is preheated, calmly oil a pizza pan with olive oil.
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Prove the pizza dough onto the ready pan and use your fingers to softly form it right into a 10-12” (28cm) circle (will probably be pretty skinny). Fold over or pinch the sides to kind a crust.
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Brush the pizza throughout with olive oil and use a fork to pierce the underside throughout.
Extra olive oil for brushing pizza
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Switch pizza to 500F (250C) oven and bake for 8-9 minutes.
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Take away pizza from oven and brush over again with a light-weight layer of olive oil, then add your toppings.
Pizza toppings: pizza sauce
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Return to the oven and bake one other 8-11 minutes, till crust is golden and cheese is melted and bubbly.
Notes
Storing
Pizza dough will preserve within the fridge for a number of days.
If I wish to have pizza crusts able to go, I’ll observe the recipe via step 10 (par-baking the crust) then enable it to chill, wrap tightly in plastic wrap and freeze for as much as a number of months. When prepared to make use of, merely thaw (or partially thaw) within the plastic wrap at room temperature then proceed with the recipe from step 11 (brush with oil, add toppings and bake).
Vitamin
Serving: 110″ pizza | Energy: 761kcal | Carbohydrates: 142g | Protein: 22g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Sodium: 1173mg | Potassium: 176mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 2mg
Dietary data is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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