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Irresistible Sourdough Pizza Crust Recipe Easy Homemade Perfect for Beginners

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This sourdough pizza crust recipe offers a perfect balance of chewy and crispy texture with a subtle tang from natural fermentation. Ideal for beginners, it uses simple ingredients and straightforward steps to create a flavorful, homemade pizza crust.

Ingredients

Scale
  • 100g (3.5 oz) active and bubbly sourdough starter
  • 350g (2 ¾ cups) all-purpose flour (can substitute half with bread flour for chewier crust)
  • 250ml (1 cup) warm water (around 80°F / 27°C)
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon honey or sugar (optional)

Instructions

  1. Feed your sourdough starter 4-6 hours before mixing the dough until bubbly and doubled in size.
  2. In a large bowl, combine 100g (3.5 oz) active starter with 250ml (1 cup) warm water and stir until dissolved.
  3. Gradually mix in 350g (2 ¾ cups) all-purpose flour and 1 ½ teaspoons salt. Add 2 tablespoons olive oil and 1 teaspoon honey if using. Stir until a shaggy dough forms.
  4. Let the dough rest covered for 30 minutes (autolyse step) to hydrate the flour and improve gluten development.
  5. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour sparingly if sticky.
  6. Place dough back in bowl, cover, and let rise at room temperature for 4-6 hours or refrigerate overnight for slower fermentation.
  7. Divide dough into two equal portions, shape into balls, and let rest covered for 30 minutes.
  8. Preheat oven to 475°F (245°C) with baking stone or steel inside for at least 30 minutes.
  9. Stretch or roll dough ball into a 12-inch (30 cm) circle on a floured surface or parchment paper.
  10. Add toppings, transfer to pizza peel or baking sheet, and bake on preheated stone or sheet for 10-14 minutes until crust is golden and crisp.
  11. Let pizza cool for a couple of minutes before slicing and serving.

Notes

If dough is sticky, lightly oil your hands instead of adding too much flour to avoid drying out the dough. Patience during fermentation is key for flavor and texture. Avoid overloading toppings to keep crust crisp. Preheat baking stone or steel for best crust crispiness. Dough can be refrigerated overnight for deeper flavor or frozen for up to 1 month.

Nutrition

Keywords: sourdough pizza crust, homemade pizza dough, easy pizza crust, beginner pizza recipe, sourdough starter pizza, chewy pizza crust, crispy pizza crust

Find it online: https://blairrecipes.com/irresistible-sourdough-pizza-crust-recipe-easy-homemade-perfect-for-beginners/