Sure! Here’s a simple sourdough pizza crust recipe for you:
Ingredients:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 3/4 cup (180ml) warm water
- 2 cups (240g) all-purpose flour (you can also use a mix of all-purpose and bread flour for more structure)
- 1 teaspoon salt
- 1 tablespoon olive oil (optional, for a little extra richness)
- 1 teaspoon honey or sugar (optional, to help with fermentation)
Instructions:
- Prepare the dough:
- In a large bowl, mix the active sourdough starter with warm water and honey (if using). Stir to combine.
- Add the flour and salt. Mix with a spoon or your hands until a shaggy dough forms. If it feels too dry, add a bit more water, one tablespoon at a time.
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment if you prefer.
- First rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
- Let it rise at room temperature for about 4-6 hours or until doubled in size. If you want a slower fermentation (for better flavor), you can also refrigerate the dough overnight and let it rise slowly.
- Shape the pizza crust:
- Preheat your oven to 475°F (245°C), and if you’re using a pizza stone, place it in the oven while it preheats.
- Once the dough has risen, punch it down to release the air. Divide the dough into 2 portions for individual pizzas or keep it whole for one large pizza.
- On a lightly floured surface, roll out your dough to your desired thickness (about 1/4-inch thick for a thin crust).
- If you’re using a pizza stone, transfer the shaped dough onto a parchment paper or a pizza peel dusted with flour or cornmeal to make it easier to transfer to the stone.
- Top your pizza:
- Add your favorite pizza toppings (sauce, cheese, veggies, meats, etc.) to the dough.
- Bake:
- Transfer the pizza to the preheated oven (or pizza stone if you have one) and bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Serve:
- Remove from the oven, slice, and enjoy your homemade sourdough pizza!
Tips:
- If you want to develop more flavor, you can do a cold ferment in the fridge for up to 72 hours (just make sure the dough is covered tightly).
- You can freeze any leftover dough for future use. Just let it thaw in the fridge overnight before you’re ready to use it.
Enjoy your sourdough pizza! 🍕
