This Sourdough Pizza Crust is the BEST Pizza crust I have ever made. We eat pizza at least once a week in our house, so I make up a batch of dough and stick it in the fridge, and use it when needed! It will last up to a full 4 days in the fridge, and gets better with time as the yeast becomes more and more active. Add any toppings of your choice for a delicious dinner, or even make calzones!
Sourdough Pizza Dough
- Stand Mixer w/ Dough Hook (I use my Kitchen Aid) (Or Large Mixing Bowl)
- Air Tight Containers for Fermentation in Fridge
- Baking Scale
- 165g (1 cup) Active Sourdough Starter (see notes for sourdough starter info)
- 350g ( 1½ cup) Filtered Water
- 700g (3½-3¾ cup) Bread Flour (+ some extra for flouring surfaces) (I used Montana White Wheat Flour)
- 10g (2 tsp) Sea Salt (Non-Iodized) (Iodized salt can keep the dough from rising)
- If you don't have a sourdough starter, go here first! http://megaplantbased.com/sourdough-starter-how-to/
Make the Dough
- Before you start, you will need to make sure your starter is active and fed. You should feed your starter 2-8 hours before using it to make the dough. If you have any questions about whether your starter is active, take a small piece and put it in water, if it is active then it should float!
- Add your sourdough starter and water to the mixing bowl of the stand mixer (Or into a large mixing bowl)
- Stir together quickly with a spoon or spatula.
- Add the flour and salt to your starter and water mixture. You can stir it together a little if you prefer, otherwise just attach the bowl to your mixer.
- Using a dough hook on your stand mixer, mix the ingredients on the lowest speed until a Continue to let the mixer knead the dough for another 5 minutes.
- Continue to let the mixer knead the dough for another 5 minutes. (If you are mixing by hand, bring all the ingredients together until dough forms. Then take dough onto a floured surface and get to kneading!)
- Lightly flour the bottom of an airtight container, and store your dough in the fridge.
- If you are planning on using your dough the next day, I recommend leaving the dough in the container on your counter for an hour, before putting it in the fridge. This can help speed up the fermentation process.
Ready To Use Dough
- When ready to make pizzas, be sure to take your dough out of the fridge about 3-6 hours (depending on how warm your kitchen is) before using and place in a warm area on your counter. You may also put the bowl in the oven with the light on, if your kitchen is very cold)You want your dough to come to room temp, so taking the dough out and putting it into a clean, covered bowl on the counter (or in the oven), can speed up this process as the original container will be very cold!
- The dough should start to rise and may even double in size while it sits on your counter.
MAKING THE PIZZA
- Pre-heat your oven to 500-520 (whatever you feel more comfortable with) and place the pizza stone in the oven to warm with it. Place the pizza stone on the next height up from middle, so that it is a little closer to the top.
- Having the pizza stone in the oven will make the bottom HOT and this will give you a nice crust, and it won't be soggy!
- Once you are ready to make your pizzas, flour your hands and surface area WELL and gently shape the dough. You don't want to shape this dough with a rolling pin as that would ruin all those sourdough bubbles!
- I tend to pinch about 1/2 to 1 inch around the edge (for the crust) as I gently guide the outside of the dough through my hands like a steering wheel when taking a corner (you know, the way they teach you to do it, not the ACTUAL way we do it!). This will help the dough stretch out. Make sure you do it quickly, as it will stretch pretty fast and you don't want it to rip.
- Once I have a rough circle, I lay the dough on the floured Pizza Peel, or floured work surface, and continue to gently stretch it. Don't worry if it isn't a perfect shape, no one is judging you!
- Make sure you pick something flat to put your dough on before adding toppings. I use a wooden pizza peel (see here PIZZA PEEL), but you can use a metal cookie sheet or something flat. You will need to gently shake the pizza off onto the pizza stone in the oven. If there are ledges, or you have to move the pizza once the toppings are on, you may as well have made a calzone!
- TIP: In between each step, make sure you give your pizza a shake to make sure it isn't sticking to whatever you have it on. By shaking it, you will just gently move the flour around underneath it. This will make it easier to get the pizza off into the oven without tearing it!
- Add all your toppings and then gently shake the pizza little by little into the oven onto the stone. Lay the front of your baking sheet or peel against the stone and shake it little by little until it is all on the stone. (This all sounds very complicated, but once you do it a couple times, you will be a pro)
- Bake the pizza for 8-12 minutes, depending on how crispy you like it. The crust should be a little browned (if not a little charred) on the bottom of the pizza when done. Use your judgement, only you know how you prefer your pizzas!
- Serve immediately and enjoy!