Sourdough Pizza Crust
easy sourdough pizza crust
We really need to find a way to squeeze a day in between Saturday and Sunday, don’t you think? I drove into the city yesterday (okay, I drove, they read and watched TV in the backseat for the hundred mile trek). The day began spending a few hours at The Met with two of my best friends, and then Isabella, Virginia and I took a long walk down to Bryant Park to visit so Kinokuniya so my girls could use gift cards from the holidays to buy some books.
A lot of driving for one day, indeed—4 hours roundtrip but my energies feel a bit recharged in a way that’s only possible after spending time with friends who are like sisters. Now I’m plotting our menu for the week, and decided it was time to share my recipe for pizza dough made with starter instead of yeast for those of you also enjoying using sourdough starter.
How can you convert your favorite recipe from yeast to sourdough?
I used Clotilde’s method for converting this All-Purpose Dough recipe. We eat homemade pizza quite often (as witnessed by the all the recipes for pizza here). While this starter-based dough is perfectly acceptable to use after an overnight chill in the fridge, I prefer a longer fermented dough, so set reminders for myself to make my pizza dough two days in advance.
Can you make pizza dough in advance?
This dough will even stay fine in the fridge for up to four days, so you can also pull from it as you need, the approach I often take. As for the actual baking, you can follow these directions for cooking the pizza. You can also use it to make these pizzette, which are perfect to pack in school lunch boxes.
Nine Years Ago: Sweet Potato Cheddar Muffins, Sweet Potato Pancakes
Eight Years Ago: Orange & Sesame Tofu Stir Fry, Homemade Nutella, Lentil Burgers
Seven Years Ago: Crispy Chewy Oatmeal Raisin Cookies, French Onion Tart, Chocolate Buttermilk Doughnuts
Six Years Ago: Everyday Banana Bread, A Kiss to Build a Dream
Five Years Ago: That Girl, Eternal Flame
Four Years Ago: Peanut Butter & Chocolate Cinnamon Buns, Moroccan Mint Tea, Crispy Oven Fries
Three Years Ago: Irish Soda Bread, Blood Orange Sour Mix, How to Make Brown Butter
Two Years Ago: Pork Milanese, Homemade Vegetable Egg Rolls, Lemon Poppy Pancakes, Slow Roasted Chicken Soup
One Year Ago: Homemade Saltines, Buckwheat Soda Bread, Micheline’s Cucumber Salad, Lemon Honey Chess Pie
Susan
Thank you for this! Do you use fed or unfed starter in the recipe?
Jennie
Good question! I’ve done it with both, and see very very slight differences. -Jennie
Gabrielle
I made this dough on Monday, and we had a great family pizza night on Wednesday! I saved back one little bit and on Friday we had what felt like a magically instant mini focaccia for a pre dinner treat. Thanks Jennie, it’s definitely a keeper.
Jennie
SO happy to hear this, G! And yes, I often use this as my focaccia dough, too. xx-Jennie
Tracy
I was disappointed with my sour dough pizza crusts, so went searching and Voila – Your blog appeared! And after having our pizza tonight, I am so happy I found you! It was delish and definitely a keeper. I waited the 2 days – actually 2 1/2 days and it was moist yet well done on the outside thanks to the pizza stone. I even tried using the pizza peel for the first time and didn’t lose one pizza! I’m feeling quite accomplished and I have you to thank – fabulous recipe!
Jennie
Tracy, I’m so delighted to hear you enjoyed working with, and eating this sourdough pizza crust! Pizza peels are all about a confident flick of the wrist—kudos for mastering it. xo-Jennie
Krystyna L
after serching all the recipes on line for discarded and fresh sourdough recipes ,yours was the best! I even reheated next day one slice in microwave and it was soooo good not gummy like all the others.It freezes so good that I have enough for two more. Thanks .
Jennie
So glad to hear, Krystyna! -Jennie
Shelly
Hi Jennie! I really want to try your sourdough pizza recipe but I don’t have a cooking scale. Really need to get one. Can you give the measurements?
Jennie
Hi Shelly,
I only cook by weight when I use my starter, so I don’t have volume measurements. Sorry. -Jennie
Hollie
Hi Jennie, I’m really keen to try this for my fiancé’s bday this weekend. I make a lot of sourdough loaves but have never tried pizza… what hydration is your starter? Thanks! Hollie
Jennifer Miller
Is there an option to leave it on the counter for a faster rise instead of the fridge? If so how long?
Jennifer
Jennie
Hi Jennifer,
You can do a counter rise, as I’ve done it in the past. Timing varies depending on heat/humidity levels. In the warmer months, I’d say 4 to 6 hours would be sufficient. In colder months, at least in my cold, older house, the rise is lengthier, around 8 hours. Keep in mind, though, that this is about flavor, which is another benefit of the long, slow, cold fermentation. You won’t get that with a quicker rise at room temp, although it’ll still be a great crust.
Jennie
Jennifer r
Thank you for the quick reply! I’ll give the counter rise a try and see what happens!
BC
Does this dough freeze well before use? Can you leave longer than 4 days before use if not frozen?
Jennie
Definitely freezes well. Beyond four days the sourdough’s lovely tang gets a bit flat, and the leavening begins to fade. -Jennie
Sarah
This looks great! With this volume, how many pizzas does this recipe make?
Thanks!
Jennie
That really depends on the size pizza you want. I usually get 6 to 8 single serve sized pizzas, and 3 larger pizzas. -Jennie