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Crispy Sourdough Pizza Dough Recipe for Perfect Homemade Crust Every Time

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This crispy sourdough pizza dough recipe yields a crunchy, tangy crust with a tender crumb, perfect for homemade pizzas. It’s simple, forgiving, and rewards patience with every bite.

Ingredients

Scale
  • 3 cups (375 g) bread flour
  • ½ cup (120 g) active sourdough starter, bubbly and fed within 4-6 hours
  • 1 cup (240 ml) warm water (around 75°F / 24°C)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • Optional: 1 teaspoon honey or sugar for extra browning

Instructions

  1. Activate your sourdough starter: Make sure it’s bubbly and fed about 4-6 hours before starting.
  2. Mix dry ingredients: In a large bowl, combine 3 cups (375 g) bread flour and 1 teaspoon salt. Stir to evenly distribute the salt.
  3. Add wet ingredients: Pour in ½ cup (120 g) active sourdough starter, 1 cup (240 ml) warm water, and 2 tablespoons olive oil. Mix until the dough starts to come together; it should be sticky but not overly wet.
  4. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Add a little flour if too sticky, but keep dough moist.
  5. First rise (bulk fermentation): Place dough back into the bowl, cover with plastic wrap or damp towel, and let rest at room temperature for 4-6 hours until puffed and bubbly.
  6. Shape the dough: Turn dough onto floured surface and gently stretch or roll into a 12-inch (30 cm) circle.
  7. Preheat oven and pan: Place cast-iron skillet or pizza stone in oven and preheat to 500°F (260°C) for at least 30 minutes.
  8. Prepare for baking: Transfer stretched dough to parchment paper or pizza peel dusted with flour or cornmeal. Add toppings lightly.
  9. Bake the pizza: Slide dough onto hot stone or skillet and bake for 8-12 minutes until crust is golden and crispy and cheese is bubbly and browned.
  10. Finish and serve: Remove pizza from oven, let cool a few minutes, then slice and enjoy.

Notes

If crust isn’t crisping enough, finish under broiler for 1-2 minutes watching carefully. Use minimal toppings to avoid sogginess. Dough can be refrigerated up to 24 hours after mixing or frozen for up to 3 months. Let pizza rest a few minutes after baking before slicing.

Nutrition

Keywords: sourdough pizza dough, crispy pizza crust, homemade pizza dough, sourdough crust, easy pizza dough, bread flour pizza dough

Find it online: https://blairrecipes.com/crispy-sourdough-pizza-dough-recipe-for-perfect-homemade-crust-every-time/