Delicious Sourdough Pizza Crust Recipe for Foodies
Is there anything better than the smell of freshly baked pizza wafting through your home? I don’t think so. Pizza is a universally loved cuisine, and for a good reason; it’s versatile, easy to make, and absolutely delicious. Today, I bring you a recipe that elevates simple pizza to a whole new level. We are talking chewy sourdough pizza crust recipe! Trust me, once you try the chewy sourdough pizza crust, you won’t be able to go back to regular pizza dough.
If you’re unfamiliar with sourdough pizza crust, let me explain what makes this recipe unique. Sourdough pizza is made using a sourdough starter instead of commercial yeast. The result is a beautifully chewy crust with a tangy flavor profile. Our recipe uses King Arthur bread flour, white cornmeal, warm water, ripe sourdough starter, extra-virgin olive oil, and sea salt to create the perfect chewy sourdough pizza crust.
In this article, I will walk you through the steps on how to make the simplest sourdough pizza from scratch and give you tips on how to make the best homemade sourdough pizza crust ever. So put on your apron and get ready to create a masterpiece in your kitchen!
Why You’ll Love This Recipe
Are you tired of eating the same old, boring pizza crusts? Look no further than this chewy sourdough pizza crust recipe. There are countless reasons why you’ll fall in love with it, but let me give you just a few.
Firstly, the sourdough starter adds a depth of flavor to the crust that will have your taste buds dancing with each bite. It also makes for the perfect balance between crispy and chewy. The chewiness comes from the fermentation of the sourdough starter, which gives the dough structure and elasticity.
Secondly, this recipe is incredibly versatile. Whether you prefer classic toppings like pepperoni or more gourmet ones like arugula and prosciutto, this crust can handle it all. Plus, it’s easy enough for novice bakers to tackle but impressive enough to serve at a dinner party.
Finally, this recipe uses simple ingredients that are easy to find at any grocery store. Flour, water, salt, and olive oil make up the majority of the ingredient list. No complicated or hard-to-find items required here.
If you’re looking for an authentic and delicious pizza experience in your own home using only a few simple ingredients to whip up crust perfectly crispy yet chewy the simplest sourdough pizza crust recipe is just what you need.
Ingredient List
Ingredients for Chewy Sourdough Pizza Crust Recipe
To make a perfect chewy sourdough pizza crust, you would need high-quality ingredients. Here’s what you need to make this simplest sourdough pizza crust recipe.
- 1 cup (250 grams) of ripe sourdough starter (fed)
- 2 cups (250 grams) bread flour (or all-purpose flour)
- 1 teaspoon sea salt
- 3/4 cup (180 ml) warm water (at around 80°F or 26°C)
- Cornmeal (for dusting)
- Extra olive oil
You might be surprised to see how few ingredients go into the making the best sourdough pizza base. However, don’t underestimate the power of these few ingredients. When combined and allowed to ferment properly overnight, they produce a crispy chewy sourdough pizza crust that is just fantastic. So, let us dive into the details in this step by step guide on how to create this marvelous homemade sourdough pizza dough.
Before starting with the recipe, note that using high-quality flour is essential to get the best results. We recommend using King Arthur Flour or white bread flour for this recipe.
The Recipe How-To
https://www.youtube.com/watch?v=n4artXRcKIw
To make this Chewy Sourdough Pizza Crust Recipe, you will need to follow these easy steps:
Step One: Prepare the Sourdough Starter
In a large mixing bowl, combine 1 cup of sourdough starter, 2 cups of white bread flour, and 1 1/2 cups of warm water. Mix it well with a wooden spoon until no dry flour remains. Cover the bowl with a damp towel and let it rest at room temperature for 6 to 8 hours, or until your sourdough starter has doubled in size.
Step Two: Mix the Dough
After your starter has risen, add in 2 cups of bread flour, 2 tablespoons of olive oil, 1 teaspoon of sea salt and 1/4 cup of cornmeal to the bowl. Mix all ingredients together.
Gradually add in more warm water (about ¼ cup) as needed until you have formed a wet dough that sticks together when picked up.
Step Three: Knead the Dough
Lightly flour your work surface and turn out the dough onto it. Knead the dough for about 5-10 minutes. You can use extra bread flour if needed.
When you are done kneading, form your dough into a ball shape and transfer it into a lightly floured bowl.
Cover it with a damp towel and let it rest at room temperature for at least 4 hours, or overnight.
Step Four: Shape the Dough
After resting, dust a baking sheet or pizza stone with cornmeal. Take your rested dough out of the bowl, punch it down lightly and use your hands to stretch it out into a circle or rectangle.
You can also use floured rolling pin if you want to achieve uniform thickness.
Let the crust rest on the prepared baking sheet or pizza stone for another 15 minutes before adding toppings.
Step Five: Bake
Preheat your oven to 450°F (230°C) or higher, especially if you want crispy-chewy crust pizza.
Once preheated, brush some olive oil onto corners and sides crust to add flavour.
Add sauce then cheese followed by desired toppings.
Bake for 12-15 minutes or “until crust is golden brown on edges”., rotating halfway through cooking time.
And now there you have it – an amazing homemade sourdough pizza crust recipe!
Substitutions and Variations
When it comes to making pizza, there are endless possibilities for variations and substitutions. If you don’t have all the ingredients needed for this Chewy Sourdough Pizza Crust Recipe, or if you want to try something new, here are some ideas to switch things up.
Firstly, if you don’t have white bread flour on hand or prefer a whole-grain crust, you can use whole wheat flour. It will give the crust a nutty and earthy flavor. However, keep in mind that it will result in a denser and less chewy crust compared to using white bread flour.
If you don’t have cornmeal available to use as a surface for your pizza crust, you can always use semolina flour or regular flour instead. They both work effectively in providing a non-stick surface for shaping the dough.
Olive oil can be substituted with another type of oil such as vegetable oil, grapeseed oil or even melted butter for a richer flavor. Also, if you want to add extra flavor profiles into your crust, try adding dried herbs such as oregano or dried basil into the dough mix.
For the sourdough starter, you can use either homemade or store-bought starters with success. However, keep in mind that different starters may lead to variations in taste and texture of your pizza crust. If you want to vary it up even further, experiment with overnight sourdough fermentation by letting your starter sit overnight before adding it into the dough mix.
Finally, when it comes to toppings, there is no limit as long as they complement each other. Consider traditional Neapolitan pizza toppings like mozzarella cheese and fresh basil to classic pepperoni and mushrooms.
With these substitutions and variations in mind, test out different combinations until you find your perfect pizza crust recipe.
Serving and Pairing
Once you have pulled your chewy sourdough pizza crust out of the oven, the next step is deciding how you want to serve it. This pizza crust is versatile enough to pair with a variety of toppings and accompaniments.
If you are a fan of classic pizza toppings such as tomato sauce, mozzarella cheese, and pepperoni, then feel free to go down that route. But if you’re feeling adventurous, try experimenting with some uncommon toppings like roasted eggplant, prosciutto, or even pickled jalapeños. Whatever your preference may be, this chewy sourdough pizza crust will hold up and complement any topping.
In terms of pairing, there are multiple ways to enhance your meal. For example, you can serve a green salad on the side to lighten up the dish or add a glass of wine to elevate its flavor profile. If you’re feeling indulgent, pair your pizza with beer for a more casual experience.
Keep in mind that this recipe yields a crust that is both crispy and chewy. This means that it works well with pizza sauces ranging in texture from chunky tomato sauce to creamy white sauce.
Overall, the beauty of this recipe is that it can accommodate any taste preference and occasion. Whether you’re having an intimate dinner at home or hosting a pizza party with friends, this sourdough pizza crust recipe will be sure to impress.
Make-Ahead, Storing and Reheating
When making pizza, it’s always a good idea to plan ahead. Not only does it give you enough time to prepare, but also allows for some flexibility in case unforeseen circumstances arise. With this Sourdough Pizza Crust Recipe, you can make the dough ahead of time and store it until it’s ready to use.
To make perfect sourdough pizza crusts, I often prepare the dough in advance because it requires a bit of time to fully ferment. After mixing the ingredients together, I cover the dough with cling wrap and place it in the refrigerator for around 24-48 hours. During that time, the dough will continue to ferment and develop more flavor.
Once you’re ready to use the dough, remove it from the fridge and let it sit at room temperature for about an hour to warm up. Then, divide the dough into portions using a sharp knife or pizza cutter depending on how many pizzas you want to make. But before rolling out your dough, be sure you have dusted cornmeal on both top and bottom of your pizza crust to avoid sticking.
Now, we come to storing the pizza crusts. Once cooked and cooled, they can be put in an airtight container and stored in the refrigerator for up to three days. If you’re aiming for long-term storage, then freeze them instead which allows keeping them for at least a month or two without any problems.
And finally, reheating your homemade sourdough pizzas is super easy: just reheat them in your oven at about 425°F (218°C) for about ten minutes or until crispy again but not burned which takes longer warming up time than microwave ovens. It might also be helpful to add a few drops of olive oil on top of the pizza for added moisture before reheating.
With these make-ahead, storing and reheating tips, there’s no need to rush when making great pizzas that taste homemade perfection every single time.
Tips for Perfect Results
You can’t deny that nothing beats homemade sourdough pizza crust. The chewy yet crispy texture that comes out of the oven is unbeatable, and the simplest sourdough pizza crust recipe takes it up a notch. While the recipe is pretty simple and straightforward, there are still some tips that you need to keep in mind for perfect results every time.
1. Use quality ingredients
The quality of the ingredients matters, so make sure to use high-quality bread flour like King Arthur’s or any other brand you prefer. Also, don’t forget to use sea salt for its distinct flavor that adds something extra to your crust.
2. Make sure your sourdough starter is ripe enough
One of the things that make a chewy sourdough pizza crust recipe great is using a mature and active sourdough starter. Be patient and let your starter ripen at room temperature before using it in your dough.
3. Use cornmeal
Add some cornmeal on top of your baking sheet or pizza stone before laying down your crust. This will help prevent sticking and give you a crispy bottom.
4. Stretch the dough properly
Stretching the dough doesn’t mean pulling it apart from all sides recklessly. Be gentle and stretch it slowly with both hands spread widely apart while turning the dough around. Avoid using a rolling pin as it flattens the air pockets formed by yeast.
5. Top sparingly
Don’t overdo it with toppings; your crust may get soggy if overloaded, and also bake longer if there is too much moisture on top.
6. Preheat your oven
Make sure to preheat your oven fully to ensure a crispy exterior that comes out evenly browned.
7. Let it rest after baking
As tempting as it may be, don’t slice into your fresh-out-of-the-oven pizza immediately; give it some time to rest before slicing it just minimizes squishing all your flavorful toppings around.
These tips will help you nail the best homemade sourdough pizza, comparable to those served by classic Italian eateries with their wood-fired ovens and Neapolitan-style toppings.
FAQ
As you start preparing your chewy sourdough pizza crust, you might have some questions or concerns about the process. It’s important to note that making a sourdough pizza crust may take slightly longer than traditional pizza dough recipes, but the results are worth it. In this section, I will address some of the frequently asked questions and provide helpful tips to ensure the best outcome.
What makes pizza dough chewy?
When it comes to the chewiness of dough, the type of flour used plays a significant role. Bread flour, which has a higher protein content compared to all-purpose flour, is responsible for giving pizza crust its signature chewiness.
Why is my sourdough pizza crust chewy?
Nothing beats a crispy crust on a pizza straight out of the oven. However, it is crucial to ensure that it retains its crispiness while cooling down. If not done properly, the crust can become chewy and tough due to the moisture trapped in the poorly baked areas, which moves to the entire bottom of the crust.
Is sourdough good for pizza crust?
When it comes to making pizza, sourdough can be a game-changer. Many pizza enthusiasts swear by using natural leavening to give their pies a unique and delicious flavor, thanks to the fermentation process. Not only does sourdough pizza taste better, but it can also be easier to digest and have a softer texture. So, if you’re looking to take your pizza-making skills to the next level, consider using sourdough as your crust base.
How do you soften sourdough bread crust?
One of my favorite ways to ensure a perfectly soft crust on my freshly baked loaf is to apply a generous amount of melted butter while it cools. Once the loaf is out of the oven, I make sure to cover all the surfaces with the butter and then let it sit on a cooling rack with a tray underneath to catch any drips. This not only adds a delicious layer of flavor but also helps in making the crust tender and soft as it cools down.
Bottom Line
In conclusion, chewy sourdough pizza crust is the perfect way to take your homemade pizzas to the next level. With its crispy exterior and tender interior, this crust recipe is sure to make any pizza night a success. By using simple ingredients and following these step-by-step instructions, you can have your own homemade sourdough pizza dough in no time.
Remember, with a good sourdough starter and some patience, you can create a delicious and chewy crust that rivals the best pizzerias around. Whether you are a seasoned baker or a beginner, this recipe is sure to deliver great results every time.
So what are you waiting for? Give our chewy sourdough pizza crust recipe a try for your next pizza night and see why sourdough is quickly becoming one of the most popular ways to make homemade pizza crust. And don’t forget to experiment with toppings and variations to make it uniquely yours!
Chewy Sourdough Pizza Crust Recipe
Ingredients
- 2 cups proofed sourdough starter
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoons oil
- 3 cups white bread flour
- cornmeal
Instructions
- Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
- Select dough cycle and start.
- Divide the dough into 4 equal portions and form into balls.
- With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
- Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
- Proof, covered, for about 45 minutes at 85 degrees F.
- Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
- Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
- Bake for 20 to 25 minutes, or until crust is brown.
- Remove from oven with bakers peel.
- NOTE: It takes practice to transfer the pizza to the stone.
- As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.
Your Own Notes
Nutrition
Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.