Description
A tangy, chewy, and crispy sourdough pizza crust made with natural starter and no commercial yeast. Perfect for Friday pizza nights!
Ingredients
100g active sourdough starter
300g bread flour
200g all-purpose flour
375g water (filtered)
10g salt
1 tbsp olive oil (optional)
Instructions
1. Mix flours, water, and starter in a bowl until shaggy; rest 30 minutes.
2. Add salt and knead gently until incorporated.
3. Perform 3–4 stretch-and-folds over 2 hours, resting 30 mins between each.
4. Let dough bulk ferment 4–6 hours at room temp, until doubled.
5. Refrigerate overnight (12–24 hrs) for cold fermentation.
6. Remove from fridge, divide if needed, rest 1 hour.
7. Stretch dough onto parchment paper and top lightly.
8. Bake on hot stone at 475–500°F for 8–10 minutes until golden and crisp.
Notes
Optional: Add a pinch of sugar to the dough for extra browning.
Brush crust edges with olive oil for golden blistered finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough pizza crust recipe, sourdough pizza dough, crispy sourdough base