Crusty sourdough pizza is a treat with its crispy outside and soft inside! Made with tangy sourdough starter, this pizza has a unique flavor that makes every bite exciting.
I love how fun it is to top with my favorite ingredients. Honestly, I could eat this pizza for every meal—what’s better than pizza? Nothing, right? 🍕
Key Ingredients & Substitutions
Sourdough Starter: This is essential for that tangy flavor! If you don’t have one, you can create a quick starter with baking powder and yogurt, but it won’t have the same depth. If you’re gluten-free, look for gluten-free pizza dough mixes that can emulate a similar texture.
Flour: All-purpose flour works best, but you can use bread flour for an even chewier crust. If you’re looking for a healthier option, whole wheat flour is a great substitution. Just remember to adjust the water slightly, as it may absorb more moisture.
Cheese: Fresh mozzarella gives a wonderful stretch, but feel free to use shredded mozzarella for convenience. Provolone or even a vegan cheese works well too, especially if you’re accommodating dietary preferences.
Pizza Sauce: A simple store-bought sauce works, but homemade is always better! You can use crushed tomatoes with a sprinkle of salt, or even pesto for a different zing. Also, try to avoid sauces with added sugars; they can throw off the flavor.
How Do You Get the Perfect Crust on Sourdough Pizza?
The crust is where the magic happens! Start by ensuring your oven is super hot, at least 500°F (260°C) or higher, and preheat your pizza stone for at least 45 minutes. This helps create that crusty exterior.
- When shaping the dough, don’t press out all the air. Keeping some bubbles gives a lighter texture.
- Use cornmeal on your pizza peel. It helps slide the pizza without sticking.
- Don’t overload with toppings; you want a balance for the crust to hold up and bake evenly.
Let your pizza cool for a few minutes before slicing—we want that gooey cheese to settle a bit! Enjoy! 🍕
Crusty Sourdough Pizza
Ingredients You’ll Need:
- 1 cup active sourdough starter (fed and bubbly)
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 3/4 cup warm water (about 80°F/27°C)
- 1 teaspoon salt
- 1 tablespoon olive oil (plus extra for greasing)
- 1/2 cup pizza sauce (homemade or store-bought)
- 6 ounces fresh mozzarella cheese, torn into pieces
- 12-15 slices pepperoni
- 1/2 cup sliced mushrooms
- Fresh basil leaves for topping
- Optional: cornmeal for dusting the pizza peel or baking surface
How Much Time Will You Need?
This delicious crusty sourdough pizza will take approximately 45 minutes of active time plus 4-6 hours for the dough to rise and 12-24 hours in the fridge for fermentation. So plan about a day ahead, and you’ll be ready to enjoy fresh pizza!
Step-by-Step Instructions:
1. Prepare the Dough:
Begin by combining the active sourdough starter and warm water in a large mixing bowl. Stir well to loosen the starter. Next, add the flour and salt, mixing until a rough dough comes together. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook. Once kneaded, lightly oil a clean bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours until it has roughly doubled in size.
2. Pre-shape and Ferment:
After the dough has risen, gently deflate it and fold it a couple of times to strengthen the gluten. Shape the dough into a tight ball and return it to the bowl. Cover it again and let it chill in the refrigerator for 12-24 hours. This process develops fantastic flavor and improves the dough texture!
3. Shape the Pizza:
When you’re ready to bake, take the dough out of the refrigerator about one hour beforehand to bring it to room temperature. Lightly flour your work surface and gently stretch or roll the dough into a circle that’s approximately 10-12 inches in diameter, ensuring to keep the edges thicker for a nice crust. If you’re using a pizza peel, dust it with cornmeal to help prevent sticking.
4. Assemble the Pizza:
Spread an even layer of pizza sauce onto the dough, leaving the outer crust area exposed. Then, evenly distribute the torn mozzarella cheese across the sauce. Top it off with pepperoni slices, sliced mushrooms, and a few fresh basil leaves for extra flavor.
5. Bake the Pizza:
Before sliding your pizza into the oven, preheat it to the highest temperature possible, generally between 500-550°F (260-290°C), with a pizza stone or steel inside for at least 45 minutes. Carefully place your assembled pizza onto the preheated stone or steel. Bake for 7-10 minutes until the crust is beautifully blistered and golden brown and the cheese is melted and bubbly.
6. Finish and Serve:
Once the pizza is ready, remove it from the oven and let it rest for a couple of minutes. Feel free to garnish with additional fresh basil if you like! Slice it up and enjoy the delightful flavors of your homemade crusty sourdough pizza!
Happy pizza making! 🍕 Enjoy your delicious creation with family and friends!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give your pizza a nuttier flavor and denser texture. Be aware that it may require a bit more water, so start with the original amount and add more as needed until you achieve the right consistency.
What If My Sourdough Starter Isn’t Active?
If your starter isn’t bubbly and active, feed it and let it sit at room temperature for at least 4-6 hours, or overnight, until it’s doubled in size. A strong, active starter is key to getting that lovely rise and flavor in your pizza dough!
Can I Freeze the Dough for Later Use?
Absolutely! After the first rise, you can shape the dough into a ball, wrap it tightly in plastic wrap, and freeze it. When you’re ready to use it, let it thaw in the fridge overnight and then bring it to room temperature before shaping your pizza.
How Do I Adjust the Cooking Time for My Oven?
Oven temperatures can vary, so keep an eye on your pizza while it bakes. If your oven runs cool, it may need a few extra minutes; if it runs hot, check it a little earlier. You’re looking for a golden, blistered crust and bubbling cheese as signs that it’s done!
