Pizza is in regular rotation here in our kitchen. I love that I can be creative and make our pizza any way we like. This sourdough pizza crust is the perfect base for your next pizza night!
Sourdough is the center of all of my bread products. From sandwich bread https://therosehomestead.com/sourdough-sandwich-bread/ to cake https://therosehomestead.com/sourdough-chocolate-zucchini-cake/, I love my sourdough starter! So, when it comes to pizza, obviously sourdough is best!
I have a yeasted pizza crust recipe https://therosehomestead.com/pizza-crust-made-with-freshly-ground-wheat/ However, I never posted my sourdough pizza crust recipe. So, today, let’s take our pizza’s to the next level!
I love this recipe because I start it the morning before I am going to make the pizza for dinner and just let it rise all day. By the time I’m ready to start dinner, the crust is ready to shape and bake.
The process of long fermenting sourdough makes bread products easier to digest for those who are sensitive to gluten. **SOURDOUGH IS NOT FOR THOSE WHO ARE GLUTEN INTOLERANT**
The longer you ferment your sourdough, the more it breaks down the phytic acid that can be hard to digest.
I prefer to ferment for 4-12 hours. I have made products that fermented close to 24 hours, however, I recommend not going beyond 24 hours due to the possibility of over fermentation.
What you will need for this recipe:
- Sourdough starter
The morning before you want to make pizza for dinner, add the starter, water, salt, and 2 1/2 cups of the flour to the bowl of your stand mixer. Start the mixer and slowly add the remaining half cup of flour.
Let knead for 10-15 minutes or until it becomes glossy and very stretchy.
Place the ball of dough in a lightly greased mixing bowl, cover, and allow to rise for 4-8 hours. Alternatively, you can place the dough in the fridge after it rises for at least 4 hours and make the pizza whenever you want.
You can use all purpose flour, freshly milled flour, or store bought whole wheat flour.
Your starter doesn’t have to be fed. I used starter that had been in the fridge and hadn’t been fed for several days, but, it turned out great!
After your dough has risen for several hours it will be bubbly and have an airy feel when pressed with your finger.
Preheat your oven to 450 degrees F.
Prepare your baking vessel by lightly greasing it. I like to use a cast iron skillet or a small quarter baking sheet.
Press your dough out from the center outwards in your pan until it covers the pan.
Top your pizza to your liking.
I prefer simple pizzas. Fresh ingredients are my go to. For this particular pizza, I topped it with a simple tomato sauce, thinly sliced zucchini and summer squash, onion, fresh herbs, and cheese. It was so delicious! We also love to top our pizza when it is plated with sauerkraut.
I hope you will give this pizza crust a try!
See you soon!
Sourdough Pizza Crust
- 1 Stand Mixer
- 1 Large mixing bowl
- 1 Baking vessel Cast iron or Quarter size baking sheet
- 1/2 cup sourdough starter
- 3/4 cup water
- 1 tsp salt
- 3 cups flour
- Mix all ingredients in the bowl of stand mixer. Add only 2 1/2 cups of the flour and slowly add the remaining half cup until dough pulls from side of bowl.
- Knead 10-15 minutes or until glossy and very stretchy.
- Place in lightly greased bowl, cover, and allow to rise for 4-8 hours.
- Preheat oven to 450 degrees F.
- Lightly grease baking vessel of your choice. Spread the dough evenly on the vessel moving from center outwards until the dough covers the pan.
- Top with your favorite toppings.
- Bake for 20-25 minutes or until the crust is golden brown and cheese is melted.