Sourdough Pizza Crust is a staple in my kitchen. I use The Clever Carrot’s recipe for Artisan Sourdough Bread with All-Purpose Flour recipe to make pizza crust, with a couple of modifications. First, I replace 50 grams of the water with olive oil, which makes the dough richer and more supple. Second, instead of pre-shaping into a big ball after bulk fermentation, I cut the dough into four pieces, and stash them in the fridge, where they continue to ferment slowly. They’ll be OK hanging out in the fridge for up to 4 days. When I’m ready to bake, I pull the crusts out of the fridge and let them relax and come to room temp before patting them out on 10″ steel pizza pans. The pizza toppings are up to you!
Sourdough Pizza Crust
Equipment
- 10" steel pizza pan(s)
Ingredients
- 1 batch sourdough bread dough
- olive oil
Instructions
- Divide the dough into four pieces – Using a kitchen scale for accuracy, divide the dough into four equal pieces. Braid each of the pieces and then fold the edges under to form a ball and create surface tension. Spray 4 lidded storage bowls with olive oil, and add a ball, seam side down, to each of the bowls. Stash in the fridge until you're ready to bake.
- Let the dough rest, and pat it into pizza pans – Pull the dough out the fridge and let it come to room temperature. Drizzle your pizza pan{s) with a bit of olive oil. Place a ball of dough in the middle of each pan and gently pat and stretch it out to the edges of the pan. If it resists, take a little break and come back to it and try again until it behaves. While you're coaxing the dough, preheat the oven to 500℉.
- Top and bake – Assemble each pie by covering it with your favorite toppings and gently press the toppings into the dough. Bake for 11-12 minutes, and enjoy!
I used to preshape the dough into rustic rectangles, then parbake and freeze the partially cooked pizza crusts. Although that was convenient, the toppings just sat on top of the crust rather than baking into it, so the pizzas weren’t as enjoyable. We much prefer topping the pizzas before baking, gently pressing the toppings into the dough, so that the toppings and the crusts become one while baking. Delish!
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