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.
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!
