This Crusty Sourdough Pizza is a crispy delight! With a chewy, tangy crust and tasty toppings, it’s a fun way to enjoy pizza night at home.
There’s something magical about that crust! I love to top it with lots of cheese and veggies. Trust me, you’ll want to make this one for your next pizza party! 🍕
Key Ingredients & Substitutions
Sourdough Starter: A bubbly and active starter is key for flavor. If you don’t have one, you can use store-bought pizza dough as a quick substitute, but you’ll miss out on that sourdough taste.
Flour: While all-purpose flour works, bread flour gives a chewier crust. You could also try whole wheat flour for a nuttier flavor. If you’re avoiding gluten, gluten-free flour blends or almond flour can work in a pinch.
Olive Oil: This adds a wonderful flavor and helps the dough stay moist. If you’re out, avocado oil or even melted butter can be great alternatives.
Pizza Sauce: Use your favorite brand or make a quick sauce by blending canned tomatoes with garlic, salt, and a pinch of sugar. Regular tomato sauce can also work if that’s what you have.
Fresh Mozzarella: For creaminess and flavor, fresh mozzarella is divine. If it’s unavailable, shredded mozzarella or even a mix of cheeses can work well too.
How Can I Get A Perfectly Elastic Dough?
A key technique in making this pizza is kneading the dough to develop gluten, which gives it that lovely chewy texture. Here’s how to do it right:
- Start with a mix of sourdough starter, water, flour, and salt. Stir until a rough dough forms; don’t rush this step!
- Sprinkle flour on your work surface, then knead the dough by pushing and folding for about 8-10 minutes. Alternatively, a stand mixer with a dough hook works well.
- The dough should be smooth and elastic once done. Don’t skip on the kneading—it’s crucial for a great rise!
For the best results, let the dough rise in a warm, draft-free area until it doubles in size—usually around 4 to 6 hours. Be patient; the wait is worth it!
How to Make Crusty Sourdough Pizza
Ingredients You’ll Need:
For the Dough:
- 250g (about 1 cup) active sourdough starter, bubbly and active
- 300g (2 1/2 cups) all-purpose flour or bread flour
- 180ml (3/4 cup) lukewarm water
- 1 tsp salt
- 1 tbsp olive oil (plus extra for greasing)
For the Topping:
- 100g (about 1/2 cup) pizza sauce or good-quality tomato sauce
- 150g fresh mozzarella cheese, sliced or torn
- Fresh basil leaves, chopped or whole for garnish
- Optional: pinch of dried oregano or red pepper flakes for topping
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and kneading, then allow 4 to 6 hours for the dough to rise. Baking the pizza will take another 8-12 minutes. So overall, you’re looking at about 4 to 6 hours and 40 minutes from start to finish. A bit of patience goes a long way to get that perfect crust!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bubbly sourdough starter and lukewarm water. Use a spoon to stir them together until they are well mixed. This will serve as the base for your dough.
2. Mix in the Flour and Salt:
Add the flour and salt to this mixture. You can mix the components using a spoon or your hands until a rough dough starts to form. It’s okay if it’s sticky at this point; that will help with texture!
3. Knead the Dough:
Drizzle the olive oil onto a floured surface and push the dough onto it. Knead for about 8 to 10 minutes until the dough is smooth and elastic. If you prefer, you can put the mixture into a stand mixer with a dough hook and knead it for 5-7 minutes.
4. Let the Dough Rise:
Grease a clean bowl with a little olive oil, place the dough inside, and cover the bowl with a clean cloth or plastic wrap. Let it sit at room temperature for 4 to 6 hours or until it has doubled in size and shows bubbles on the surface, indicating fermentation.
5. Preheat Your Oven:
While the dough is rising, preheat your oven to the highest temperature it can go (usually 250°C / 480°F or higher). If you have a pizza stone or steel, put it in the oven to preheat as well. This will help you achieve that crispy crust.
6. Shape the Dough:
Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a ball and let it rest for about 10 minutes. This rest helps relax the gluten, making it easier to shape.
7. Form the Pizza Base:
Using your hands (or a rolling pin), flatten and stretch the dough into a round pizza base, about 10-12 inches in diameter. Make sure to keep the edges slightly thicker to allow for a nice crust.
8. Transfer the Dough:
Carefully transfer the rolled dough onto a piece of parchment paper or a pizza peel dusted with flour or semolina for easy sliding into the oven.
9. Add the Toppings:
Spread the pizza sauce evenly over the surface of the dough, leaving the edges free. Then, distribute the fresh mozzarella slices evenly on top. Don’t forget to sprinkle some fresh basil leaves over the cheese, saving a few for garnish later!
10. Bake the Pizza:
Slide the pizza (with parchment paper if using) onto the preheated pizza stone or baking tray in the oven. Bake for about 8-12 minutes, or until the edges are golden brown and crusty and the cheese is bubbling and slightly browned.
11. Finishing Touches:
Once baked, take the pizza out of the oven and allow it to rest for a minute. Garnish with extra fresh basil leaves and, if you like, a sprinkle of dried oregano or red pepper flakes for some extra flavor.
12. Serve and Enjoy:
Slice the pizza and serve it hot to enjoy the crispy, flavorful crust combined with the tangy taste of sourdough and melty mozzarella topping. Enjoy every bite!
Can I Use Any Type of Flour for This Pizza?
While all-purpose flour works well, bread flour gives a chewier texture. You can also use whole wheat flour for a nuttier flavor. If you need a gluten-free option, try a gluten-free flour blend.
How to Store Leftover Pizza?
Store any leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a hot oven for a few minutes to restore the crispiness. You can also use a microwave, though the crust may not be as crunchy.
What Can I Substitute for Fresh Mozzarella?
If fresh mozzarella isn’t available, shredded mozzarella cheese is a good alternative. You could also try a blend of your favorite cheeses like provolone or gouda for different flavors and textures.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a day in advance. After kneading, let it rise, then shape into a ball and store it in the fridge. Just remember to bring it back to room temperature before you shape the pizza and let it rise again for optimal texture.
