This crusty sourdough pizza is the perfect mix of chewy and crispy! With a slightly tangy flavor, it’s sure to make your taste buds happy. And the best part? It’s super fun to make!
Now, let’s be real: who doesn’t love a pizza night? I always throw on my favorite toppings and enjoy every cheesy bite. Perfect for sharing—unless I get too hungry first! 🍕
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of your pizza. Use an active, bubbly starter for best results. If you don’t have sourdough starter, you could try using store-bought pizza dough, but the texture will be different.
All-Purpose Flour: It’s essential for that chewy crust. Whole wheat flour can be substituted for half of the all-purpose flour for added nutrition. Just keep in mind that it may change the flavor slightly.
Fresh Mozzarella Cheese: I recommend using fresh mozzarella for its creamy texture. If you’re in a pinch, use shredded mozzarella, but the taste won’t be as rich. Vegan mozzarella can be an alternative for a dairy-free version.
Pizza Sauce: You can use store-bought pizza sauce or crushed tomatoes. If you want a fresh twist, try blending canned tomatoes with garlic and herbs. It adds a nice rustic flavor!
How Do I Achieve a Perfectly Chewy Crust?
The secret to achieving that chewy crust lies in the kneading and rising time. When you knead the dough, you’re developing gluten, which gives the pizza structure. Make sure to knead it until it’s smooth and elastic, about 8-10 minutes.
- Use a lightly floured surface to prevent sticking.
- Letting the dough rise long enough is crucial; it needs to double in size to ensure a good texture.
- After shaping, a short rest allows the gluten to relax, making it easier to stretch the dough without tearing.
Lastly, bake at a high temperature! This helps develop that nice crust while keeping the inside chewy. If you have a pizza stone, it retains heat well and makes for a great crust.
How to Make Crusty Sourdough Pizza
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 1/2 cups (300g) all-purpose flour
- 3/4 cup (180ml) lukewarm water
- 1 tsp salt
- 1 tbsp olive oil (plus more for dough and topping)
For the Toppings:
- 1/2 cup pizza sauce or crushed tomatoes
- 1 1/2 cups fresh mozzarella cheese, sliced or torn
- 8-10 slices pepperoni (optional)
- Fresh basil leaves, thinly sliced (for garnish)
- Grated Parmesan cheese (optional)
- Crushed red pepper flakes (optional)
- Dried oregano (optional)
How Much Time Will You Need?
This Crusty Sourdough Pizza takes about 4 to 6 hours for the dough to rise, plus about 15-20 minutes for preparation and baking. Total time is around 4 to 6 hours and 20 minutes and that’s mostly for the dough to relax and rise. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine your sourdough starter, lukewarm water, and olive oil. Stir everything together until it’s nice and mixed up.
2. Mix in the Dry Ingredients:
Add in the flour and salt. Mix it all together until you have a shaggy dough. Don’t worry if it looks a bit messy at this stage; that’s perfectly fine!
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it feels smooth and elastic. If you prefer, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
4. Let It Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, or until it’s nearly doubled in size. This is where the magic happens!
5. Shape the Dough:
Once the dough has risen, turn it out onto a floured surface and gently stretch and fold it a couple of times to shape it into a ball. Let it rest for about 15 minutes to relax the gluten.
6. Preheat Your Oven:
While the dough rests, preheat your oven to its highest setting, typically between 475°F and 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven to heat up as well.
7. Shape Your Pizza:
Take the rested dough and shape it into a round pizza about 10-12 inches in diameter. Place it on a piece of parchment paper or a pizza peel dusted with flour or cornmeal to prevent sticking.
8. Add the Sauce:
Spread the pizza sauce evenly over the surface of your dough, leaving about a 1-inch border around the edges for a nice crust.
9. Top the Pizza:
Distribute the mozzarella slices evenly on top of the sauce. If you’re using pepperoni, place those slices over the cheese.
10. Add Last Touches:
If you like, sprinkle a little grated Parmesan cheese and some dried oregano on top for extra flavor.
11. Bake the Pizza:
Slide the pizza (with the parchment if you’re using it) onto your hot pizza stone or baking sheet. Bake for about 10-15 minutes, or until the crust is golden and blistered with crispy edges, and the cheese is melted and bubbly.
12. Finish with Fresh Basil:
Once out of the oven, immediately scatter fresh basil leaves over the hot pizza to add brightness and flavor.
13. Slice and Serve:
Let the pizza cool for about a minute, then slice it up and serve! You can enjoy it with optional crushed red pepper flakes for a little heat.
Enjoy your crusty, flavorful sourdough pizza with a chewy yet crisp crust, fresh cheese, and vibrant basil garnish!
Can I Use a Different Type of Flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that the texture might be slightly denser.
How Do I Store Leftover Pizza?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in an oven at 350°F (175°C) for about 10-15 minutes to keep the crust crispy.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise in the refrigerator instead of at room temperature. Just be sure to let it come to room temperature for about 30 minutes before shaping and baking.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it may be due to inactive sourdough starter. Make sure your starter is bubbly and active before starting, or give it a little more time to rise in a warmer area. If all else fails, consider adding a pinch of sugar to the mixture to help kickstart fermentation.
