Imagine sinking your teeth into a pizza crust so perfectly crisp, yet wonderfully chewy, that it transports you straight to the cobblestone streets of Naples. This Simple Sourdough Pizza Crust isn't just a recipe—it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Whether you're a seasoned home chef or a curious cooking enthusiast, this foolproof method will elevate your pizza game and impress everyone at your dinner table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 crusts
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1 teaspoon salt
- 1/2 cup water
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, creating a well in the center.
- Pour the sourdough starter and water into the flour well, mixing gradually to incorporate all dry ingredients.
- Knead the dough on a lightly floured surface for approximately 8-10 minutes until smooth and elastic, developing gluten structure.
- Drizzle olive oil over the dough and fold it gently to ensure even coating, which helps develop flavor and prevent sticking.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 1-2 hours to allow fermentation and rise.
- After resting, divide the dough into two equal portions for individual pizza crusts.
- Gently stretch each dough portion by hand, working from the center outwards, creating a circular shape approximately 10-12 inches in diameter.
- Place stretched dough on a parchment-lined baking sheet or pizza stone, ready for toppings.
- Preheat oven to 450°F (230°C) for optimal crust crispness.
- Add desired pizza toppings and bake for 12-15 minutes until crust edges are golden brown and crispy.
Tips
- Temperature Matters: Ensure your sourdough starter is active and at room temperature for optimal fermentation and flavor development.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten structure, giving your crust that desirable chewy texture.
- Resting is Crucial: Allow the dough to rest and ferment for 1-2 hours. This develops complex flavors and improves the crust's digestibility.
- Stretch, Don't Roll: Hand-stretching the dough preserves air bubbles, creating a lighter, more authentic pizza crust.
- Preheat Your Baking Surface: A hot pizza stone or baking sheet ensures a crispy bottom and prevents a soggy crust.
- Minimal Toppings: To achieve a crispy crust, avoid overloading with heavy toppings that can make the base soggy.
- Watch Closely While Baking: Every oven is different, so start checking your pizza at the 12-minute mark to prevent burning.
Nutrition Facts
Calories: 565kcal
Carbohydrates: 107g
Protein: g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
