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Rustic Sourdough Pizza Crust (An Easy From-Scratch Recipe)

Learn how to make the perfect sourdough pizza crust at home with our step-by-step guide. Achieve a crisp, chewy, and flavorful crust using natural fermentation techniques for authentic homemade pizza
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Course: Dinner, Lunch
Keyword: artisan pizza at home, crispy sourdough pizza, easy sourdough pizza dough, rustic pizza crust recipe, sourdough pizza crust homemade sourdough pizza how to make sourdough pizza sourdough pizza recipe natural fermentation pizza chewy pizza crust recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Bulk Fermentation: 10 hours
Total Time: 10 hours 30 minutes
Servings: 1 pizza crust
Pin Recipe
Author: Victoria Herbert

Equipment

  • 1 pizza pan

Ingredients

  • 1 cup active sourdough starter fed and bubbly
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup optional
  • 1½ teaspoons salt
  • 3½ - 4 cups all-purpose or bread flour

Instructions

Step 1: Mix the Dough

  • In a large bowl, combine sourdough starter, warm water, olive oil, honey, and salt. Stir until well combined. Gradually add flour until a soft, slightly tacky dough forms.

Step 2: Knead

  • Turn dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for 5–6 minutes.

Step 3: Bulk Fermentation

  • Place the dough in a lightly oiled bowl, cover, and allow to ferment at room temperature for 8–12 hours, or overnight, until doubled in size.

Step 4: Shape

  • Divide dough into 2 equal portions for medium pizzas or leave whole for one large pizza. Shape gently and allow to rest for 30 minutes.

Step 5: Bake

  • Preheat oven to 475°F (245°C) with a pizza stone or baking steel inside if available. Stretch dough into a circle, add desired toppings, and bake for 10–14 minutes until crust is golden and bubbly.

Notes

Tips for the Best Sourdough Pizza Crust

  • Use an active, recently fed starter for best rise
  • Longer fermentation = deeper flavor
  • For extra crispness, parbake crust for 5 minutes before topping
  • Bake on the lowest rack for a crisp bottom
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