Sourdough Pizza Crust Dough Recipe

Sourdough starter: A fermented mixture of flour and water that provides natural yeast and bacteria for leavening and flavor.

All-purpose flour: The main structure of the dough, providing gluten for elasticity and chewiness.

Salt: Enhances the flavor of the dough and controls yeast activity.

Water: Hydrates the flour and activates the gluten formation.

Olive oil: Adds richness to the dough and helps create a crispy crust.

When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the dough tough.

• active and bubbly sourdough starter - Substitute with instant yeast: Instant yeast can be used to leaven the dough quickly. Use 1 teaspoon of instant yeast and adjust the water content as needed.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier crust.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• room temperature water - Substitute with warm water: Warm water can help activate the yeast more quickly, especially if using instant yeast.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for pizza dough.

• To store the sourdough pizza crust dough for later use, follow these steps:

  1. After the dough has risen and doubled in size, punch it down to release any air bubbles.
  2. Divide the dough into individual portions, depending on how many pizza crusts you plan to make.
  3. Lightly coat each portion with olive oil to prevent sticking.
  4. Place each portion in a separate airtight container or wrap tightly in plastic wrap.
  5. Store in the refrigerator for up to 3 days. When ready to use, let the dough come to room temperature before rolling it out.

• For longer storage, freezing is an excellent option:

  1. After dividing the dough into portions, wrap each portion tightly in plastic wrap.
  2. Place the wrapped portions in a resealable freezer bag, ensuring to remove as much air as possible.
  3. Label the bag with the date and type of dough.
  4. Freeze for up to 3 months. When ready to use, transfer the dough to the refrigerator to thaw overnight.
  5. Once thawed, let the dough come to room temperature before rolling it out and adding your favorite toppings.

• If you have already rolled out the dough into pizza crusts and want to freeze them:

  1. Place the rolled-out crusts on a baking sheet lined with parchment paper.
  2. Freeze the crusts for about 1-2 hours or until they are firm.
  3. Once firm, stack the crusts with a piece of parchment paper between each one to prevent sticking.
  4. Wrap the stack tightly in plastic wrap and place it in a resealable freezer bag.
  5. Label the bag with the date and type of dough.
  6. Freeze for up to 3 months. When ready to use, add your toppings directly to the frozen crust and bake as directed, adding a few extra minutes to the baking time if necessary.

• Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet and cover it loosely with aluminum foil. Bake for about 10 minutes or until the crust is warm and the cheese is melted.

• For a crispier crust, use a skillet. Heat a non-stick skillet over medium heat. Place the pizza in the skillet, cover it with a lid, and cook for 5-8 minutes until the crust is crispy and the cheese is bubbly.

• If you're in a hurry, the microwave can be your friend. Place a microwave-safe cup of water in the microwave along with your pizza. Heat on high for 1-2 minutes. The water helps keep the crust from getting too chewy.

• For a toaster oven, preheat to 375°F (190°C). Place the pizza directly on the rack or on a piece of parchment paper. Heat for 5-7 minutes until the crust is warm and the cheese is melted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza in the basket and cook for 3-5 minutes. This method will give you a crispy crust and perfectly melted cheese.

• Mixing bowl: A large bowl used to combine the sourdough starter, flour, salt, water, and olive oil.

• Measuring cups: Essential for accurately measuring the sourdough starter, flour, and water.

• Measuring spoons: Used to measure the salt and olive oil precisely.

• Wooden spoon: Useful for initially mixing the ingredients together before kneading.

• Kneading surface: A clean countertop or a large cutting board where you can knead the dough until smooth and elastic.

• Dough scraper: Handy for scraping the dough off the kneading surface and for dividing the dough into equal parts.

• Oiled bowl: A bowl lightly coated with oil to place the dough in for rising.

• Plastic wrap or damp towel: Used to cover the bowl while the dough rises to prevent it from drying out.

• Rolling pin: Helps in rolling out the dough into pizza crusts.

• Baking sheet: A flat sheet where you place the rolled-out pizza crusts for baking.

• Oven: Preheated to 475°F (245°C) for baking the pizza.

• Pizza cutter: Used to slice the baked pizza into serving pieces.

• Cooling rack: Allows the baked pizza to cool slightly before serving.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort.

Prepare in advance: Make the dough a day ahead and let it rise overnight in the fridge.

Preheat the oven: Ensure the oven is fully preheated before baking to reduce cooking time.

Use parchment paper: Roll the pizza crust on parchment paper for easy transfer to the baking sheet.

Batch cooking: Double the recipe and freeze extra dough for future use.