Have you been thinking about making your own pizza crust at home?
Do you have a sourdough starter that is ready to be used?
I’m going to show you how simple it is to use a sourdough starter to make great pizza dough at home.
Let me help you uncomplicate the science of bread baking
If you worry that baking with sourdough is too technical and too much work then think again! Learn how to bake easy, beautiful loaves of bread without being a slave to your starter.
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Buy my productSourdough pizza crust is easier than you think
The dough is made from just 4 simple ingredients. It is very easy to mix, in fact you don’t even need a stand mixer. With only 5 minutes of kneading and some time for the dough to rest, you can have an authentic Italian style pizza crust. Top it however you want with pizza sauce, cheese, meat, or veggies for a fun pizzeria-style meal at home. I’ll even show you how to save and freeze your pizza dough so you can top and bake pizza crust whenever you want a quick meal.
Sourdough pizza crust uses pantry basics you already have on hand
- Sourdough starter- don’t have a starter yet? Click here to get my sourdough ebook and start today!
- Bread Flour
- Salt
- Water
No need for an electric mixer here!
While most bread recipes call for a stand mixer, this recipe is so simple that you can mix it by hand. I just combined the ingredients in a bowl, then turned them out onto a clean countertop. I used my hands to knead the dough until it was smooth and elastic which took about 5 minutes. If you prefer to use your mixer and a dough hook that will also work.
The steps involved are:
- Weigh the ingredients
- Mix with a spoon until the ingredients are all combined
- Turn out onto the counter and knead by hand for 5 minutes (in a mixer with a dough hook for 4-5 minutes)
Sourdough pizza crust needs more time to proof
-Start the dough early (8 hours before you want to eat)
-Remember that natural starters are slower acting
-Place the dough in a warm spot in your kitchen
-When the dough has risen to double its size, it’s ready to shape
Use the dough now or freeze it for later
-This recipe makes 4 individual size crusts or 2 large crusts
-Turn the dough out onto your work surface and divide it into the desired number of crusts
-Using plenty of flour, gently round the dough
If you are making your pizzas within 24 hours: place in a covered container and refrigerate until you are ready to shape and top your pizzas.
If you are freezing your pizza crusts: Allow the dough balls to rest at room temperature for about 20 minutes. Flatten the dough in the shape of the crust. Place on a -Preheat your oven to 450° oven
Top and bake your pizzas
The actual recipe calls for 1/4 cup starter., when you hit visit. The recipe when you first open, calls for 4 cups, I only use the 1/4 and it did not rise, was not bad, just made one thin crust. I looked up a few other recipes and they called for one cup. So not sure what the amount should be.