Sourdough Pizza Crust Dough Recipe

Flour: The base of your dough, providing structure and texture.

Water: Hydrates the flour and activates the gluten.

Sourdough starter: Adds a tangy flavor and helps the dough rise.

Salt: Enhances the flavor of the dough.

Olive oil: Adds richness and helps achieve a crispy crust.

When mixing the flour and salt, ensure they are thoroughly combined before adding the water, sourdough starter, and olive oil. This helps distribute the salt evenly throughout the dough, which is crucial for consistent flavor. When kneading, use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten, giving the dough its smooth and elastic texture. During the 24-hour fermentation, the dough will develop a complex flavor and a light, airy structure. Make sure to cover the bowl tightly to prevent the dough from drying out.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the dough more structure and chewiness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more nutrients, though it may make the dough denser.

• room temperature water - Substitute with warm water: Warm water can help activate the yeast in the sourdough starter more quickly.

• room temperature water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• active and bubbly sourdough starter - Substitute with instant yeast: Use 1 teaspoon of instant yeast and adjust the water and flour accordingly. This will speed up the fermentation process.

• active and bubbly sourdough starter - Substitute with commercial sourdough starter: If you don't have a homemade starter, a commercial one can be used to achieve a similar flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can add a slightly different texture and flavor.

• salt - Substitute with sea salt: Sea salt can add a more complex flavor due to its mineral content.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used if you want to avoid the strong flavor of olive oil.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and softer texture to the dough.

• To store the sourdough pizza dough for short-term use, place it in an airtight container and refrigerate for up to 3 days. This allows the dough to develop more complex flavors.
• For longer storage, divide the dough into individual portions after the initial fermentation. Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date and freeze for up to 3 months.
• When you're ready to use the frozen dough, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the dough's texture and flavor.
• Once thawed, let the dough come to room temperature for about 1-2 hours before shaping. This makes it easier to work with and ensures a better rise during baking.
• If you prefer to par-bake the crusts before freezing, roll out the dough to your desired thickness and bake at 475°F (245°C) for 5-7 minutes, just until the crust starts to set but not brown. Let the par-baked crusts cool completely, then wrap them tightly in plastic wrap and freeze. When ready to use, add your favorite toppings and bake directly from frozen for 10-12 minutes or until the crust is golden and crispy.
• For a quick and easy meal, consider pre-topping the par-baked crusts with your favorite sauce, cheese, and toppings before freezing. This way, you can simply bake the pre-topped frozen pizza directly from the freezer for a convenient homemade meal.
• Always ensure that any meat or vegetable toppings are cooked and cooled before adding them to the dough, especially if you plan to freeze the topped pizzas. This prevents excess moisture and ensures food safety.

• Preheat your oven to 375°F (190°C). Place the leftover sourdough pizza on a baking sheet and cover it loosely with aluminum foil. Bake for 10-15 minutes until the crust is crispy and the cheese is melted.

• Heat a skillet over medium heat. Place the pizza slices in the skillet and cover with a lid. Cook for 5-8 minutes until the crust is crispy and the toppings are heated through.

• Use a toaster oven set to 375°F (190°C). Place the pizza slices on the rack and heat for 8-10 minutes until the crust is crispy and the cheese is bubbly.

• Microwave the pizza slices on a microwave-safe plate with a cup of water next to it. Heat on high for 1-2 minutes. The water helps keep the crust from getting too chewy.

• For a quick reheat, use an air fryer set to 350°F (175°C). Place the pizza slices in the basket and cook for 3-5 minutes until the crust is crispy and the cheese is melted.

• Mixing bowl: A large bowl to combine and mix your ingredients.

• Measuring scale: To accurately measure the flour, water, sourdough starter, salt, and olive oil.

• Wooden spoon: Useful for mixing the ingredients until a shaggy dough forms.

• Floured surface: A clean surface dusted with flour to knead the dough.

• Bench scraper: Handy for handling and dividing the dough.

• Oiled bowl: A bowl lightly coated with olive oil to let the dough ferment.

• Plastic wrap or kitchen towel: To cover the bowl while the dough ferments.

• Rolling pin: To roll out the dough to your desired thickness.

• Baking sheet: To place the rolled-out dough for baking.

• Oven: Preheated to 475°F (245°C) for baking the pizza.

• Pizza cutter: To slice the pizza once it’s baked.

Prepare ingredients in advance: Measure out flour, water, sourdough starter, salt, and olive oil the night before to save time.

Use a stand mixer: Instead of kneading by hand, use a stand mixer with a dough hook to mix and knead the dough efficiently.

Shorten fermentation: Let the dough ferment in a warm place to reduce the fermentation time to 12 hours instead of 24.

Preheat your oven early: Start preheating your oven while you roll out the dough to save time.

Prepare toppings ahead: Chop and prepare your pizza toppings while the dough is fermenting.