Sourdough Pizza Crust

I’ve been making homemade pizza for quite some time. I’ve experimented with quite a few different recipes. I’ve also been making sourdough bread pretty regularly for about four or five months now. I’ve not bought bread in at least two or three months. I combined what I know about both and came up with what is now my favorite pizza dough recipe.

In a small mixing bowl, mix together:

  • 300 grams sourdough starter (approx 100% hydration)
  • 450 grams water
  • 3 tsp olive oil

In a large bowl or in the bowl of a stand mixer combine:

  • 3 tsp salt
  • 850 grams bread flour

Begin the dough hook on low and allow it to mix until well combined (just a few minutes). Rest the dough for 15 minutes. Knead the dough again in the mixer at medium speed for another 2-3 minutes.

Divide the dough into six equal pieces (easiest to divide in half and then divide into threes).

Form each piece into a ball. Place on a silpat and cover with plastic wrap. Allow to rise for approximately 5-6 hours.

Each round makes a 10-12 inch thin pizza crust.

Dust a wooden peel with flour. Press the dough ball into a disc, and then work with your hands to expand. Do not use a rolling pin.

Top the pizza with your favorite toppings and bake for 5-6 minutes at 550 degrees on a pizza stone.