Sourdough Pizza

This simple sourdough pizza is easy to bake at home following my step-by-step process. With 5 basic ingredients you can say goodbye to big-box pizza shops and hello to perfectly chewy and crisp homemade pizza.

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Prep Time 20

Cook Time 30

Additional Time 8

Total Time 8 50

Servings 12 servings

Calories 104

Ingredients

180 grams water
150 grams bread flour
150 grams all-purpose flour
80 grams sourdough starter active
10 grams olive oil
5 grams salt

Instructions

In the bowl of a stand mixer, combine sourdough starter, bread flour, all-purpose flour, water, salt, and olive oil. Alternatively you can mix this up in a large bowl using a wooden spoon and kneading by hand.
Using a dough hook attachment mix the ingredients together on medium speed until the dough is stretchy and passes the windowpane test (see notes). This can take up to 10 minutes.
Transfer the dough to a large oiled bowl, cover and allow the dough to go through bulk fermentation at room temperature for 8 hours or until doubled in size.
Place a pizza stone or cast iron skillet into the oven and get it preheating to 450 degrees F (230 degrees C). Divide the dough into 2 to 3 equal portions, cover them, and allow to rest for about 10 minutes.
On a lightly floured surface, roll out each dough ball and form a slight ridge around the edges to form a crust. Gently brush each dough circle all over with olive oil.
Add the pizza sauce and toppings and bake in the oven for 13-15 minutes. You can also bake for 12 minutes and finish with a 3-minute broil for a crispy golden top.

Video

Notes

I like to use a 15-inch cast iron skillet if I'm splitting the dough into 2 crusts and a 13 ¼-inch skillet if I'm doing 3 crusts.
You can also use a regular baking sheet. A helpful trick for baking sheet pizzas is to roll out the dough and place the uncooked crusts onto a sheet of parchment paper before loading them up with sauce and toppings. This makes for easy transfer to the baking sheet.
The window pane test can help you determine if you've kneaded the dough long enough. Take a piece of dough and gently stretch it out. If it stretches into a thin, translucent layer (see-through), you'll know the gluten has developed enough. If the dough won't stretch thin without tearing right away, continue kneading.

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