Sourdough Pizza Dough

sourdough pizza crust on a white plate with one slice cut out

Learn how to make a sourdough pizza crust with a crispy, chewy crust that is perfect for your favorite toppings. This easy, no yeast pizza crust recipe is quick to put together. The simple technique transforms your sourdough discard into a sensational pizza dough. Make your own pizza with this foolproof recipe and savor the magic of homemade pizza dough. Elevate your pizza game and experience the joy of homemade pizza like never before!

5 from 1 vote

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Prep Time 8

Cook Time 18

Resting time 27

Total Time 35 18

Course Main Course

Cuisine American

Servings slices

Calories 317 kcal

Equipment

Ingredients

½ cup sourdough starter
¾ cup all-purpose flour
1¼ cups bread flour
½ cup water
1 teaspoon salt
2 tablespoons olive oil plus 2 tablespoons for baking

Instructions

Mix all ingredients in a large bowl, then add the ripe sourdough starter. Leave it covered with a wet tea towel or plastic wrap until it rises to almost double its size, for about 6-8 hours. Within the first 2 hours, try to do 2-4 sets of stretches and folds.
Take the dough out of the bowl and shape it into a ball. You will notice that it’s still quite wet, but it should be elastic and developed. Put the dough back into the bowl and cover it again to let it rise for another 4-6 hours, or until it almost doubles in size.
Once the ball of dough doubles in size, cover it in plastic wrap so it doesn’t dry out and put it in the fridge for about 24-48 hours – this is where your pizza dough will develop its tangy flavor.
The next day (or when ready to bake), take the dough from the fridge and leave it on the counter for about 3 hours to warm up a little. Then, shape it into a ball and leave it on the counter for another 10-20 minutes for the final proof. This gives the gluten bonds a chance to relax.
Preheat your oven to 450°F and prep your skillet with 2 tablespoons of olive oil, coating both the bottom and sides of the XL cast iron skillet.
Place the dough into the skillet and turn it several times so it becomes fully coated in olive oil. Stretch the dough to the edges of the skillet and flatten it to create your crust. If the dough shrinks back, let it rest under a covered towel for 10 minutes and try again. After 2 tries, it should fit the pan and form a nice pizza crust dough.
Add 2-3 tablespoons of pizza sauce on top of your pizza, then sprinkle it with another topping of choice – firm mozzarella cheese and thin slices of tomatoes is my favorite!
Bake the pizza on the lower rack of the oven for 18-20 minutes or until it’s golden; adjust the position for even browning if needed.
After baking, loosen the pizza from the skillet and let it cool before moving it to a cutting surface to avoid a soggy bottom.

Notes

Nutritional information is calculated for ¼ of the finished pizza.

Nutrition

Keyword dough, pizza

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