Sourdough Pizza Crust Recipe
Serves 860 mins prep10 mins cook
This recipe is for a homemade sourdough pizza crust, offering a balance between ease and time. It provides a detailed process for preparing the dough, from initial mixing and resting to stretch and folds, cold fermentation, and final shaping and baking.
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Instructions
1.) Combine water and sourdough starter together. Then add in salt, oil, and flour. 2.) I prefer to mix by hand, but you can use a stand mixer too. Mix until no longer clumpy, but it doesn’t have to be a perfect smooth surface either. Cover and let rest for 30 minutes. 3.) Perform 3-4 rounds of stretch and folds. Grab one “corner” of the dough ball, pull up, stretch over the rest of the dough, and press down into dough. Turn 90° (1/4 turn) and stretch up, pull over and press down again. Repeat for all 4 corners. REPEAT this profess 2-3 more times for a total of 3-4 rounds. 4.) When stretch and folds are done, cover tightly and place into fridge for 24 hours. 5.) Divide dough into 2-3 smaller balls. (2 = about a 16” pizza 🍕 3 = a 12”-14” pizza) 6.) Place dough balls into their own greased bowls and cover tightly. Decision time…let ferment for 6 hours or up to 3 days. I placed mine into the oven with the light on for a few hours, then shut the light off and let them sit until making the pizzas. 7.) Gently stretch your dough balls and then lay down into a floured surface. Knead, stretch and pull dough into your desired pizza size. Pull onto your floured pizza peel, then add toppings and place into a preheated oven at 500°F. 8.) Cook until crust reaches desired crispiness. Remove and let rest for a few minutes. 9.) Slice, serve, and enjoy!View original recipe