Easy Sourdough Pizza Crust Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more affordable.

Start with a fed sourdough starter that is active and starting to fall.

In a large bowl, add 1 and 1/2 cups of warm water (between 80 to 85°F).

Add 2/3 cup (150 grams) of sourdough starter to the water.

Add 1 tablespoon of olive oil to the mixture.

Stir the mixture with a fork until well combined.

Add 4 and 3/4 cups (570 grams) of bread flour to the mixture.

Add 2 and 1/2 teaspoons (15 grams) of salt to the dough.

Stir the mixture with a spatula until a shaggy dough forms.

Lightly flour your hands and knead the dough a few times in the bowl to help it come together.

Cover the bowl with plastic wrap or a damp cloth and let it rest for about 1 hour.

After 1 hour, wet your hands and perform stretch and folds on the dough, repeating this process 4 to 6 times, allowing 30 minutes of rest between each fold.

After the final fold, you can either let the dough rise on the countertop for 3 to 5 hours or refrigerate it overnight for a slower rise.

If refrigerating, bring the dough to room temperature after overnight fermentation.

Lightly flour the countertop and transfer the dough to it.

Divide the dough into four equal pieces, each about 275 grams.

Shape each piece into a ball by pinching the corners together and cupping it towards you, turning 90 degrees between each cupping.

Place each ball seam side down on a parchment-lined baking sheet.

Dust the dough balls lightly with flour and cover loosely with plastic wrap.

Let the dough balls rise for about 2 hours until puffed.

Towards the end of the rise time, preheat the oven to 500°F.

Prepare your baking sheet by brushing it liberally with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens