Sourdough Pizza Crust (Makes 2) (Edit recipe)

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Sourdough adds the best tang and chew for this Sourdough Pizza Crust recipe. Active starter and bread flour work together for an overnight fermentation to create a robust, flavorful crust that's ideal for outdoor pizza ovens and standard kitchen ovens. Get restaurant-quality pizza with this dough and crust recipe. Try it with my Pesto & Potato Pizza or Asparagus Pizza.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 2

Ingredients

.5 cup Sourdough Starter, Homemade, (125g)
1 cup Water, warm
1 tsp Granulated White Sugar
3 cups Bread Flour, (360g), plus more for kneading
1.5 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine the sourdough starter, warm water, and sugar.
Add the bread flour and kosher salt, mixing until a shaggy dough forms.
Cover and let the dough rest for 20 minutes.
Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes until mostly smooth.
Divide the dough into two portions and shape into balls.
Place each ball into a lightly oiled container and cover.
Let rest at room temperature for 45 to 60 minutes.
Transfer to the refrigerator overnight or up to 3 days.
Remove dough from refrigerator at least 1 hour before baking to come to room temperature.
Stretch dough into pizza rounds and bake with your preferred toppings.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1546
Fat:	24 g
Carbohydrates:	286 g
Protein:	49 g
Cholesterol:	59 g
Sodium:	841 mg
Fiber:	12 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.