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Homemade pizza dough being rolled out with a rolling pin.

Sourdough Pizza Crust

Baking the perfect pizza at home is now easier than ever. This sourdough pizza crust recipe is foolproof. It combines crispy edges with a chewy center, all thanks to sourdough’s rich, tangy flavor.
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Course: Bread, Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 16 servings
Calories: 364kcal
Author: Carolyn Thomas

Equipment

  • Mixer
  • Large Bowl
  • Rolling Pin
  • Pizza Pan
  • cutting board
  • knife or pizza cutter

Ingredients

  • 3.5 cups warm water
  • 2 Tablespoons sugar or honey
  • 1 cup sourdough starter or 2 Tablespoons yeast
  • .5 cup olive oil or avocado oil
  • 1 Tablespoon salt
  • 10 cups flour we like ½ white and ½ whole wheat
  • toppings of choice

Instructions

  • Combine water, sugar, sourdough starter, olive oil, and salt.
  • Add enough flour to form a nice soft dough (you might not need all ten cups).
  • Knead until elastic and smooth (use the windowpane test if you’re not sure).
  • Oil a large bowl and place the dough inside, turning it to coat all sides so it doesn’t stick.
  • Refrigerate the dough for six hours (or overnight).
  • When ready to bake, preheat the oven to 350°F.
  • Dust your work surface with flour and roll out the dough.
  • Place the dough onto a baking sheet and prick all over with a fork (this is to prevent large bubbles from forming).
  • Bake for 8 minutes. Remove from the oven and increase the oven temperature to 425°F.
  • Brush the crust with additional olive oil, and pizza sauce. Add cheese and your favorite toppings.
  • Bake at 425°F until bubbly and slightly brown (about 5-10 minutes depending on toppings).

Notes

* This recipe makes about four regular-sized pizza crusts. Depending on how thick or thin your crust is, you may get more or less. The serving size is based on one pizza having eight slices and two pieces being one serving. 

Troubleshooting Tips

If you find your sourdough pizza crust is too hard, it could be a couple of things. First, was the dough overworked? It’s important to knead the dough to develop the gluten (which holds the dough together), but not too much that it makes the dough tough.
If you don’t think you overworked the dough, maybe it was baked for too long. We like to pre-bake the crust prior to putting toppings on because this helps keep it from getting soggy. Because of this, it only needs to be baked with the toppings just until everything is warmed through and the cheese is bubbly.
Finally, if neither of those is the cause, it could be the flour. Did you use a combination of flours? Did you use too much flour? Experiment with your flour choice next time to see if that improves the results.

How to Store Pizza Dough

If you want to double this recipe you can mix up the dough and let it sit in the refrigerator for up to a week! This is a great option for batch cooking ahead on the weekend for quick and easy weeknight dinners.

Nutrition

Serving: 2slices | Calories: 364kcal | Carbohydrates: 64g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 441mg | Potassium: 84mg | Fiber: 2g | Sugar: 2g | Calcium: 14mg | Iron: 4mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.