Want to enjoy a simple sourdough pizza crust that isn’t gooey? Most recipes I have tried make a gooey pizza dough which isn’t ideal. I have made this recipe over and over again without it ever being gooey.
Do you know what else makes this sourdough pizza crust recipe special? It is the same recipe as my sourdough sandwich loaf. Everything is the same up until it’s time to bake.
I love having recipes that can be used in multiple ways. It simplifies my life and makes baking a lot easier especially in this season of being a busy mom. So if you if you already know how to make my sourdough sandwich loaf recipe, then you know how to make a sourdough pizza crust, but if not, I have listed everything below.
Sourdough Pizza Crust
This recipe is a spin off of my sourdough sandwich loaf which is perfect for beginners in the sourdough world. Sometimes when you are learning how to work with sourdough, something gets messed up and the dough for the sandwich loaf doesn’t turn out right. It won’t rise or you accidentally mis-measured. I have even had my toddler tare my scale I was trying to measure out the flour.
My simple solution is to make pizza crust with it. It makes the perfect crust with the stretch and fold which is not normally a technique found in pizza crusts. But this helps it rise a little and not be gooey.
If you don’t how to stretch and fold, you can learn how in my simple sourdough guide.
You will need…
- Scale
- Large Bowl
- Towel
- Wooden Spoon (optional – I sometimes mix the dough with a wooden spoon instead of mixing it with my hands if I don’t feel like getting my hands dirty.)
- Parchment Paper – Use parchment paper instead on tinfoil to line your pans. Tinfoil used to be my go to for keeping the pizza pan clean. Sourdough, however, likes to stick to tinfoil but comes right off parchment paper.
Ingredients
- 200g (3/4c) Sourdough Starter
- 900g (7 1/4c) Organic All-Purpose Flour
- 600g (2 1/2c) Filtered Water
- Sea Salt
Instructions
- Place the bowl on the scale and tare it to zero. Then dump out enough starter to get 200g.
- Tare and weigh out 900g of flour.
- Tare and weigh out 600g of water.
- Add a big pinch of salt.
- Mix the the dough until everything comes together to make a shaggy dough and there is no flour left.
- Let is rest for 30 minutes.
- Do one or two sets of stretch and fold.
- Let is rest for 30 minutes.
- Do one or two sets of stretch and fold.
- Let is rest for 30 minutes.
- Do one or two sets of stretch and fold.
- Cover and allow to ferment overnight or for 12-24 hours.
- Line two cookie sheets with parchment paper.
- Separate the dough to fit the two sheets.
- Spread it out so the dough reaches all four corners.
- Top with your favorite sauce and toppings.
- Bake at 475 for 13 minutes until the cheese is lightly browned.
- Feed your sourdough starter to keep it happy.
PIN IT!
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