Description
Learn how to make a delicious and simple sourdough pizza crust at home using your sourdough starter. This recipe includes step-by-step instructions for preparing the dough, various topping options, and baking tips for a perfect crispy crust every time.
Ingredients
Units
Scale
For the dough:
- 375 g water
- 100 g active sourdough starter
- 10 g salt
- 500 g all-purpose or bread flour
For each Margherita pizza:
- 2 tablespoons tomato sauce
- 1–2 oz mozzarella
- Handful of grated Parmigiano Reggiano
- Drizzle of olive oil
- Pinch of sea salt
For each kale and crème fraiche pizza:
- Extra-virgin olive oil
- A couple handfuls of baby or Tuscan kale
- 1–2 cloves garlic
- Sea salt
- 2 tablespoons crème fraîche
- Grated Parmigiano Reggiano
For each naked pizza with ramp or scallion oil:
- 1/4 cup olive oil
- 1/4 cup minced scallions or ramps
- 1 teaspoon crushed red pepper flakes
- 1–2 tablespoons crème fraîche
- Handful grated Parmigiano Reggiano
- Sea salt
Instructions
- Mix the dough: Combine starter, salt, and water in a bowl. Add flour, mix until incorporated. Let stand for 30 minutes.
- Stretch and fold: Repeat every 30 minutes for 4 cycles. Let rest between each cycle.
- Bulk fermentation: Let the dough rise for 4-18 hours until doubled in volume.
- Portion and shape: Divide dough, shape into balls, and refrigerate for at least 6 hours.
- Make the pizzas: Shape dough, add toppings, and bake at 550ºF for 5-6 minutes.
Notes
- Consider using less water in humid environments for better dough manageability.
- Experiment with different flour types such as Tipo 00, adjusting water amounts accordingly.
- Use quart containers for storing dough and parchment paper for baking.
Nutrition
- Serving Size: 1 slice of pizza
- Calories: Approx. 250 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
