Sourdough Pizza Crust (same day bake!)

4.41 from 5 votes

Sourdough Pizza Crust (same day bake!)

Sourdough pizza crust made in the same day! The flavor and texture are wonderful, you won't want to eat your pizza any other way.

Prep Time15

Cook Time20

Proofing time6

Total Time35

Course: Main Course

Cuisine: American

Keyword: sourdough pizza crust

Servings: 9 inch pizzas

Calories: 130kcal

Equipment

Baking sheet: cast iron, or pizza stone
Parchment paper
Mixing bowl
Measuring cups
Silicone Scraper

Ingredients

3 cups bread flour (360 grams)
1 cup warm water (240 grams)
1/4 cup olive oil (50 grams)
2 teaspoons salt (10 grams)
1 tablespoon honey (20 grams)
1/2 cup sourdough starter (100 grams) recently fed

Instructions

Mix the dough

Feed your starter the night before you bake.
Between 7–9 AM on the morning of baking, prepare your dough. In a medium-sized mixing bowl, dissolve the sourdough starter and honey in warm water, stirring vigorously with a fork until fully combined.
Next add the flour, salt, and olive oil. Mix with your hands until all the flour has absorbed the water. The olive oil will clump and that is okay. The mixture will be very wet and sticky.
Cover the bowl with plastic wrap and let rest in the warmest spot of your kitchen for 30 minutes.

Strengthen the dough

After the dough has rested, turn it out on a floured surface and fold it into itself repetitively for 7-10 minutes using flour to assist with stickiness. The dough will get stickier as you knead it, use your dough scraper to clean up any dough that sticks to the surface.
If the dough becomes too sticky or you simply need a break, allow the dough to rest for 10-15 minutes and return back to it.
The dough will still be quite sticky after kneading it and that is okay. Further strength will be built with stretch and folds.
Coat your mixing bowl with olive oil and place the dough back in the bowl making sure to coat your dough in the olive oil (roll it around). Cover with plastic wrap and let it rest for 30 minutes.
After the dough has rested, perform the first stretch and fold, then cover it with plastic wrap and let it rest for 30 minutes.
Repeat with a second stretch and fold, cover again, and allow the dough to rest until it has doubled in size.
Need more time? After sourdough pizza dough has doubled it can be refrigerated for up to 3 days.

Preparing to bake

Once the dough has doubled in size and has some air bubbles (approximately 6 hours later) preheat the oven to 450 degrees F with the baking pan(s) in the oven. You want them scalding hot.
Place the sourdough pizza dough on a lightly floured surface. If you are making 2 pizzas, cut the dough in half and shape 2 small balls. Allow it to rest for 20 minutes. If you are making 1 large pizza, shape a ball and let it rest for the same amount of time.
Cut 2 10-11 inch pieces of parchment paper, or 1 large 20-inch one for your pizza. Place dough balls on the parchment paper and stretch until you have your desired pizza shape and thickness then let is rest for 20 minutes.
If you want to avoid your pizza from excessively puffing up during baking, poke some holes in the dough using a fork.
Optional: Coat the sourdough pizza dough with olive oil and seasoning of your choice before placing it into the oven.

Baking Instructions

Place your pizza(s) on the baking pan(s) and bake for 10 minutes on 450 degrees F.
After 10 minutes, remove the sourdough pizza crust and add your desired toppings.
Place the sourdough pizza crust back in for another 5-10 minutes depending on your crispiness preference. I go for the full 10 minutes, but check it at 5 minutes to determine.
Remove the sourdough pizza from the oven and enjoy! Any leftover pizza can be stored in an airtight container in your refrigerator for up to 4 days.

Notes

Baker's schedule: Feed your sourdough starter the night before you mix the dough. Mix the dough in the AM and bake for later in the day or until doubled in size (takes approximately 6 hours).

Nutrition: nutrition is based on the pizza crust only, not toppings as this will vary.

Sourdough starter: ensure your sourdough starter has been fed, is active, and is at its peak before using. This will allow for same-day baking.

Refrigeration & Freezing: this sourdough pizza dough can be mixed, proofed, and refrigerated for up to 48 hours before baking. Allow the dough to rest for 1 hour before baking to take the chill off. Additionally, it can be frozen for up to 3 months.

Nutrition