Hi Bold Bakers! This simple sourdough pizza crust is everything you could want to support your delicious sauce, cheese, and toppings! But how do we get from the (sourdough) start(er) to finish?! Already have an account? At the beginning of the quarantine, everyone universally decided to master “beginners” sourdough bread. They spent weeks tending to their starter, basically treating it like a pet! (Guilty, mine is named Breddie Vedder since Kevin is a huge fan of Pearl Jam, and my friends have also gotten creative by calling their starters names like “Mike D from the Yeastie Boys” and “Carrie Breadshaw.”) But it’s been quite a long time, if you still bake sourdough occasionally but have left your sourdough in the fridge too long, and it has a boozy layer. Rather than dealing with it, maybe you’ve just shoved it back further into your fridge. Don’t worry; it takes just a few hours to bring it back to life, and it will be ready to use to make some INCREDIBLE Neapolitan style pizza from your own kitchen!! It gives my Best-Ever No-Knead Pizza Dough a run for its money. Want to level up your sourdough baking? Check out the internet’s MOST detailed and thorough Sourdough Q&A that myself and my team of sourdough experts created with hundreds of your questions and answers that we have received.
What Is Sourdough Pizza Crust?
Sourdough pizza crust is simply a crust that uses a sourdough starter instead of yeast to leaven the crust. The end product is a delicious crust that is both crispy and chewy and has all those natural airy bubbles.
Can I Use All-Purpose Flour Instead of Bread Flour To Make Sourdough Pizza Crust?
Technically, yes. BUT I strongly suggest using bread flour. Bread flour will give your dough more of a chew and bubblier texture than all-purpose flour. [ Looking for something faster? Try my 15-Minute Pizza Dough (No Yeast)! ] Bread flour has 11-13% protein, more than 10-12% that’s in all-purpose flour. This means bread flour absorbs more liquid and creates more gluten strands to yield a more stretchier texture with more airy bubbles.
What You Need To Make Sourdough Pizza Crust
Measuring Cups and Spoons Mixing Bowl Sourdough Starter Parchment Paper
How To Make Sourdough Pizza Crust
Say goodbye to takeout! This crust makes the most irresistible pizza that you’ll want to make weekly (or even more)! You’ll want to make this dough the day before you plan to make pizza. (And don’t forget to get the full recipe with measurements, on the page down below) First, mix the sourdough pizza dough: Now, stretch and fold the dough: Shaping the pizza:
Gemma’s Pro Chef Tips For Making Sourdough Pizza Crust
The slower natural yeasts in the sourdough starter give the dough a longer shelf-life in the refrigerator, so make a batch and divide it for later use! The flavors will get better as it’s allowed to ferment for longer. The dough can be frozen for up to 4 weeks! Bread flour is the way to go with this recipe. All-purpose will work as well, but bread flour will really make your crust chewy and bubbly. Shape the dough on a floured piece of parchment paper so you can easily transport the pizza in and out of the oven. Make sure you trim your parchment to the perfect size, though. Dusting with flour is an option, but you can also use semolina or even rice flour to shape and move your pizza. Top with my 5-Minute Pizza Sauce
How Do I Store Sourdough Pizza Crust?
You can store raw sourdough pizza dough in your refrigerator, covered, for up to 5 days, but the dough can also be frozen for up to 4 weeks.
Make More Sourdough!
Sourdough Starter Guide Sourdough Bread for Beginners Easiest Sourdough Focaccia
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
