Description
A naturally fermented sourdough pizza crust with crisp golden edges, a chewy airy center, and deep flavor. This flexible dough makes four individual pizzas and can be refrigerated for convenient make-ahead preparation.
Ingredients
1½ cups warm water (80 to 85°F / 360 mL)
⅔ cup fed sourdough starter (150 g)
1 tablespoon olive oil, plus more for brushing
4¾ cups bread flour or all-purpose flour (570 g)
2½ teaspoons salt (15 g)
1 to 1½ cups pizza sauce (240 to 360 g)
8 to 12 ounces mozzarella cheese (226 to 340 g)
Fresh vegetables, cured meats, or other pizza toppings of choice
Instructions
- Add the warm water, fed sourdough starter, and 1 tablespoon olive oil to a large mixing bowl. Stir with a fork until well combined.
- Add the flour followed by the salt. Mix with a silicone spatula until all the flour is moistened and a shaggy dough forms. Lightly flour your hands and knead the dough a few times until it comes together.
- Cover the bowl and let the dough rest for 1 hour in a warm place, ideally around 72°F (22°C).
- Wet your hands and perform a set of stretch and folds by lifting one side of the dough, gently stretching it upward, and folding it over the center. Rotate the bowl and repeat for approximately 4 to 6 folds. Shape the dough into a ball and cover again.
- Rest the dough for 30 minutes, then repeat the stretch-and-fold process three more times, resting for 30 minutes between each set, for a total of four sets.
- Lightly oil a large clean bowl and transfer the dough to it. Cover and ferment in a warm place for approximately 3 to 5 hours, or until the dough has increased by about 50% to 75% in size.
- Transfer the fermented dough to a lightly floured surface and divide it into four equal portions of approximately 275 g each. Shape each portion into a tight, smooth ball.
- Place the dough balls seam-side down on lightly floured trays. Dust lightly with flour, cover with plastic wrap, and let rise for approximately 2 hours, or until noticeably puffed.
- Position an oven rack in the bottom third of the oven and preheat to 500°F (260°C). Generously brush a large baking sheet with olive oil.
- Place one dough ball on a lightly floured surface. Dimple the center with your fingertips while leaving a ¾- to 1-inch border untouched.
- Gently stretch the dough into a 10- to 11-inch circle while preserving the thicker outer rim. Remove excess flour and transfer the dough to the prepared baking sheet.
- Spread pizza sauce over the center, add mozzarella and desired toppings, and lightly brush the exposed crust with olive oil.
- Bake for 8 to 10 minutes, or until the crust is puffed and golden brown and the cheese is melted. Repeat with the remaining dough balls.
Notes
Use a fed, active, bubbly sourdough starter for the best fermentation and rise.
Bread flour produces a chewier, more structured crust, while all-purpose flour creates a slightly softer crust.
Fermentation times are approximate. Look for the dough to increase by about 50% to 75% during the main rise.
After the main fermentation, the covered dough can be refrigerated for up to 24 hours for additional flavor and scheduling flexibility.
Avoid using excessive flour during shaping because it can contribute to a tougher crust.
Avoid overloading the pizza with watery vegetables, which can make the center less crisp.
Store cooled leftover pizza in an airtight container in the refrigerator for 3 to 4 days or freeze for 1 to 2 months.
Reheat pizza at about 375°F (190°C) in an oven or toaster oven until hot and crisp. An air fryer also works well for individual slices.
- Prep Time: 8 hours 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 individual pizza
- Calories: 690 kcal
- Sugar: 6 g
- Sodium: 1250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 35 mg
