Simple Sourdough Pizza Crust Recipe (No Yeast!)

Today, we have an exciting recipe that will elevate your homemade pizza game to new heights. We’re diving into the world of sourdough and exploring a simple yet delightful sourdough pizza crust recipe. This recipe combines the tangy flavor of sourdough with the crispiness of a thin-crust pizza, creating a mouthwatering experience. So, let’s roll up our sleeves and get ready to create our own pizza masterpiece!

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Simple Sourdough Pizza Crust- No Added Yeast

Ingredients:

• 4-5 cups all-purpose flour
• 1.5 cups water (room temperature)
• 1/2 cup active sourdough starter
• 1 tbsp salt

What you need:

• An active sourdough starter. Feed your starter 4-6 hours before making your pizza dough
• Pizza stone or baking sheet

Making Your Sourdough Pizza Dough

In a large mixing bowl, combine the all-purpose flour, water, active sourdough starter, and salt. Mix them together until you form a rough dough. You can use a stand mixer with a dough hook attachment or a dough whisk, but don’t worry if you don’t have one. Your hands will do the job just fine.

Once the ingredients are incorporated, transfer the dough to a floured surface and knead for a few minutes until you achieve a smooth and elastic dough ball. If the dough feels too sticky, add a little bit more flour. Remember, you can always add more flour, but it’s harder to fix a dough that’s too dry.

Place the dough ball back into the large mixing bowl, cover it with plastic wrap, or a tea towel, and let it rest at room temperature. The wild yeast in the sourdough starter will work its magic during the fermentation process, developing flavors and creating a light and airy texture.

Stretch And Fold Your Dough

Perform four rounds of stretch and folds on the dough. To do this, wet your hands with a little bit of water to prevent sticking, then gently stretch the dough up and fold it over itself from all four sides. Place the dough back in the bowl, cover it, and let it rest for 30 minutes between each round of stretch and folds. This process strengthens the gluten structure and improves the texture of the final crust.

Once you have completed the stretch and folds, cover the bowl with plastic wrap and place it in the refrigerator overnight. This long, slow fermentation process in the fridge will further develop the flavors and create a more complex crust.

Preparing Your Dough For Baking

The next day, about an hour before you’re ready to start baking, take the dough out of the fridge, divide into four equal parts, and let it come to room temperature. This step allows the dough to relax and become easier to work with.

Preheat your oven, along with a pizza stone or baking steel, to a scorching 550 degrees Fahrenheit (280 degrees Celsius). If you don’t have a pizza stone or baking steel, a baking sheet or cast iron skillet can also do the trick.

When it’s time to form your pizza crust, lightly flour your work surface and gently stretch the dough into your desired shape. Use a rolling pin if needed, but I recommend using your hands to preserve the air bubbles and create a more rustic-looking crust.

Once you’ve shaped your pizza base, transfer it to a pizza peel or a sheet of parchment paper to ease the transfer to the hot pizza stone or baking steel in the oven.

Add Your Pizza Toppings

Now comes the fun part – adding your favorite toppings! Whether you prefer a classic tomato sauce and mozzarella cheese or want to get creative with a variety of toppings, the choice is yours. Remember to distribute the toppings evenly and not overload the pizza, as it may affect the crust’s ability to cook properly.

Baking Your Sourdough Pizza

Carefully slide the topped pizza onto the preheated pizza stone or baking steel. Bake at 550 degrees Fahrenheit (280 degrees Celsius) for 5-6 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized.

Once baked to perfection, remove the pizza from the oven using a pizza peel or spatula, and let it cool for a few minutes before slicing and serving.

Do I Need An Active Starter To Make Sourdough Pizza Dough Recipe?

If you don’t have an active sourdough starter, you can use sourdough discard. Just make sure to adjust the hydration and use less water in the recipe to compensate for the additional moisture in the discard.

Is This Recipe Only For Thin Crust Pizza?

Not at all. For a thicker crust, you can divide the dough into three portions instead of four.

Can I Freeze Sourdough Pizza Dough?

Yes, you can absolutely freeze sourdough pizza dough, and it’s a great way to save time and have homemade pizza at your fingertips for the next pizza night! To freeze the dough, follow these simple steps. After the bulk fermentation and the first rise, divide the dough into equal portions, shaping each into a tight ball. Lightly coat the dough balls with olive oil to prevent them from drying out in the freezer. Place the dough balls in a large bowl or on a baking sheet lined with parchment paper, making sure to leave enough space between them. Cover them with plastic wrap or a tea towel, and let them rise in the refrigerator overnight. The next day, remove the dough balls from the fridge and let them come to room temperature. Once they are at room temperature, you can freeze them individually by wrapping each dough ball tightly in plastic wrap or storing them in freezer-safe bags. Don’t forget to label each package with the sourdough discard pizza dough, the date, and any other relevant recipe notes you may have on a recipe card. When you’re ready to use the frozen dough, simply thaw it in the refrigerator overnight and let it come to room temperature before shaping and topping it for your next pizza night. This method will yield great results, and you’ll have delicious homemade sourdough pizza with minimal effort.

What Toppings Are Best For Sourdough Pizza?

When it comes to topping your sourdough pizza, the possibilities are endless. The combination of the tangy sourdough crust and your favorite toppings creates a culinary delight that will keep you coming back for more. Here are some mouthwatering suggestions to inspire your next pizza creation:

• Margherita Magic: Keep it classic with a simple yet flavorful Margherita pizza. Spread a generous amount of tangy pizza sauce made with simple ingredients on top of the dough. Add slices of fresh mozzarella and a sprinkle of dried basil. Bake in a hot pizza oven for the best results.
• Veggie Delight: Load your sourdough pizza with an array of colorful vegetables. Sauté some thinly sliced bell peppers, onions, and mushrooms in olive oil until tender. Spread pizza sauce over the dough and top it with the sautéed veggies. Add a handful of fresh spinach and crumble some feta cheese on top for a burst of flavor.
• Meat Lover’s Paradise: For those who enjoy a heartier pizza, go for a meat lover’s combination. Spread a generous layer of pizza sauce over the dough and top it with cooked and crumbled sausage, pepperoni slices, and thinly sliced salami. Sprinkle with grated mozzarella and bake until the crust is golden brown.
• Mediterranean Medley: Take your taste buds on a trip to the Mediterranean with this topping idea. Spread a thin layer of pizza sauce on the dough and top it with roasted cherry tomatoes, kalamata olives, crumbled feta cheese, and a sprinkle of dried oregano. Drizzle some olive oil over the top for an extra touch of flavor.
• BBQ Chicken Bliss: Give your sourdough pizza a tangy and smoky twist with BBQ chicken as the star. Spread a layer of your favorite BBQ sauce over the dough. Top it with cooked and shredded chicken, thinly sliced red onions, and a sprinkle of grated cheddar cheese. Bake until the crust is crispy and the cheese is melted and bubbly.
• Fig and Prosciutto Elegance: Create a gourmet sourdough pizza by combining the sweetness of figs with the saltiness of prosciutto. Spread a thin layer of pizza sauce or olive oil on the dough. Arrange sliced fresh figs and thin strips of prosciutto on top. Finish it off with crumbled goat cheese and a drizzle of honey before baking.

These are just a few suggestions to get your creative juices flowing. Feel free to experiment with different combinations of ingredients and toppings to find your own favorite way to top a sourdough pizza.