Sourdough Pizza Crust Dough Recipe

Flour: The base of the dough, providing structure and texture.

Sourdough starter: Adds flavor and helps the dough rise through natural fermentation.

Salt: Enhances the flavor of the dough.

Water: Hydrates the dough, allowing gluten to develop.

When performing the stretch and folds, make sure your hands are slightly damp to prevent the dough from sticking. This technique helps to develop the gluten structure, resulting in a more elastic and airy pizza crust.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier and more elastic dough, ideal for pizza crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more nutrients, though it may make the crust denser.

• active and bubbly sourdough starter - Substitute with commercial yeast: Use 7 g of active dry yeast mixed with 325 ml of water and a teaspoon of sugar to mimic the leavening effect of the sourdough starter.

• active and bubbly sourdough starter - Substitute with Greek yogurt and baking soda: Mix 150 g of Greek yogurt with 1 teaspoon of baking soda to create a similar rise and tangy flavor.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a purer taste, which can enhance the flavor of the dough.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile due to its mineral content.

• room temperature water - Substitute with warm water: Warm water can help activate the yeast more quickly, speeding up the fermentation process.

• room temperature water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• To store the sourdough pizza crust dough in the refrigerator, place the dough in an airtight container or wrap it tightly in plastic wrap. This will keep it fresh for up to 3 days. When ready to use, let the dough come to room temperature before shaping it into a crust.

• For freezing, divide the dough into individual portions after the initial fermentation. Wrap each portion tightly in plastic wrap, then place them in a freezer bag or airtight container. This method ensures the dough remains fresh for up to 3 months.

• When you're ready to use the frozen dough, transfer it to the refrigerator and let it thaw overnight. Once thawed, allow the dough to come to room temperature before rolling it out into a crust.

• If you prefer to freeze pre-baked crusts, bake the crusts for 5-7 minutes at 475°F (245°C) until they are just set but not browned. Let them cool completely, then wrap each crust tightly in plastic wrap and place them in a freezer bag. These can be stored for up to 2 months.

• To use the pre-baked frozen crusts, preheat your oven to 475°F (245°C). Add your desired toppings, such as tomato sauce, mozzarella cheese, pepperoni, or vegetables, and bake for 10-15 minutes until the crust is golden brown and the cheese is bubbly.

• For best results, always label your stored dough or crusts with the date of preparation. This helps you keep track of freshness and ensures you use the oldest dough first.

• If you find yourself with leftover pizza, store the slices in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 5-10 minutes, or until the crust is crispy and the cheese is melted.

• Preheat your oven to 375°F (190°C). Place the pizza crust directly on the oven rack or a baking sheet. Bake for 5-10 minutes until it’s crispy and heated through.

• For a quick and easy method, use a skillet. Heat the skillet over medium heat, place the pizza crust in the skillet, cover with a lid, and heat for about 5 minutes until the crust is warm and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza crust in the air fryer basket and heat for 3-5 minutes until it’s warmed through and crispy.

• For a softer crust, wrap the pizza crust in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes.

• Use a toaster oven set to 375°F (190°C). Place the pizza crust on the rack and heat for 5-7 minutes until it’s warm and slightly crispy.

• If you’re in a hurry, use the microwave. Place the pizza crust on a microwave-safe plate, cover with a damp paper towel, and heat on high for 30-60 seconds. Note that this method may result in a softer crust.

• Mixing bowl: A large container used to combine and mix the flour, salt, sourdough starter, and water to form the dough.

• Damp cloth: Used to cover the mixing bowl and keep the dough moist during the resting period.

• Measuring scale: Essential for accurately measuring the flour, sourdough starter, and salt to ensure the correct proportions.

• Measuring jug: Used to measure the room temperature water accurately.

• Baking sheet: A flat metal tray on which the pizza crusts are placed for baking.

• Oven: Preheated to 475°F (245°C) to bake the pizza crusts until golden brown.

• Bench scraper: Useful for dividing the dough into equal parts and handling the dough during the stretch and fold process.

• Rolling pin: Helps in rolling out each part of the dough into a pizza crust.

• Timer: Keeps track of the resting, stretching, and folding intervals, as well as the fermentation and baking times.

• Kitchen towel: Can be used to cover the dough during the fermentation process to prevent it from drying out.

Prepare ingredients in advance: Measure and mix the flour and salt ahead of time to streamline the process.

Use a stand mixer: A stand mixer can quickly combine the sourdough starter and water, forming a shaggy dough faster.

Shorten fermentation: Let the dough ferment in a warm spot to reduce the fermentation time from 24 hours to around 12-18 hours.

Preheat oven early: Preheat your oven while shaping the pizza crusts to save time.

Batch bake: Bake multiple pizza crusts at once if your oven has the capacity.