Artisan Sourdough Pizza Crust
This Artisan Sourdough Pizza Crust is a delightful twist on traditional pizza dough, infused with the unique tangy flavor of sourdough. It’s perfect for crafting a range of delicious pizzas, from the classic Margherita topped with fresh tomatoes and mozzarella to a gourmet caramelized onion and gorgonzola pie. With its chewy texture and crispy edges, this crust is designed to hold up under delicious toppings while providing a satisfying bite. Whether you're making it in the oven or grilling it outdoors, this versatile recipe will elevate your pizza nights. Pair it with our Pizza/Pasta Sauce or explore the grilled pizza variation for a smoky flavor. Each 14-inch crust is a blank canvas ready for your culinary inventions!
N/A
Servings
800
Calories
5
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (Measured)
Sourdough starter
1 1/2 cups (Active and bubbly)
Water
1-3 tablespoons (As needed for dough consistency)
Olive oil
2 tablespoons (Measured)
Salt
3/4 teaspoon (Measured)
Instructions
1
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure even distribution.
2
In another bowl, mix together the sourdough starter and olive oil. Slowly pour this mixture into the dry ingredients.
3
Using a stand mixer with a dough hook attachment, mix on low speed, gradually incorporating water as needed until dough comes together.
4
Knead the dough for 6-8 minutes on medium speed until it reaches a smooth, elastic consistency. If kneading by hand, work it on a floured surface until the same texture is achieved.
5
Once ready, remove the dough from the bowl and shape into one large ball for baking or two smaller balls for grilling.
6
Lightly spray a bowl or two with non-stick spray and place the dough inside, turning once to coat the top.
7
Cover loosely with plastic wrap and let it rise in a warm, draft-free area for about 1 1/2 to 2 hours, or until doubled in size. Avoid punching down the dough once risen.
8
Once risen, dust your hands with flour and gently remove the dough from the bowl.
9
Gently stretch the dough by holding one edge with both hands and letting the weight do the work, turning it like a steering wheel until it reaches roughly 10 inches in diameter.
10
Transfer the stretched dough onto a lightly floured pizza peel (or an inverted cookie sheet) and continue to stretch it out to a full 14-inch round (or two smaller circles).
11
Now, you are ready to assemble your favorite pizza toppings and bake according to your chosen recipe instructions.
Nutrition Information
17g
Fat
130g
Carbs
23g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Sourdough Pizza Crust?
It is a tangy and chewy pizza dough made using a sourdough starter, suitable for oven baking or grilling.
What flavor does this crust have?
This crust is infused with the unique tangy flavor characteristic of sourdough.
What is the texture of the Artisan Sourdough Pizza Crust?
The crust has a chewy texture with crispy edges.
How many calories are in this pizza crust?
The crust contains 800 calories.
How much protein is in the dough?
There are 23 grams of protein in this recipe.
What type of flour should I use?
The recipe calls for 1 1/2 cups of measured all-purpose flour.
How much sourdough starter is required?
You will need 1 1/2 cups of active and bubbly sourdough starter.
How much water should I add to the dough?
Add 1-3 tablespoons of water as needed to reach the desired dough consistency.
How much olive oil is in the recipe?
The recipe requires 2 tablespoons of measured olive oil.
How much salt is used in this crust?
The recipe uses 3/4 teaspoon of salt.
How long should I knead the dough in a stand mixer?
Knead the dough for 6-8 minutes on medium speed until it is smooth and elastic.
Can I knead this dough by hand?
Yes, you can work it on a floured surface until it reaches a smooth, elastic consistency.
How long does the dough need to rise?
The dough should rise in a warm, draft-free area for about 1 1/2 to 2 hours, or until it has doubled in size.
Should I punch down the dough after it rises?
No, you should avoid punching down the dough once it has risen.
How large of a pizza does this recipe make?
This recipe makes one 14-inch round pizza crust or two smaller circles.
What is the best way to stretch the dough?
Gently stretch the dough by holding one edge with both hands and letting the weight do the work, turning it like a steering wheel.
Can this sourdough pizza crust be grilled?
Yes, you can shape the dough into two smaller balls specifically for grilling.
What should I do if I don't have a pizza peel?
You can use an inverted cookie sheet as a substitute for a pizza peel.
How should the sourdough starter be prepared before mixing?
The sourdough starter should be active and bubbly.
What are the total carbohydrates in this crust?
There are 130 grams of carbohydrates.
How much fat is in the Artisan Sourdough Pizza Crust?
The crust contains 17 grams of fat.
How much fiber does this dough provide?
The dough provides 4 grams of fiber.
What is the first step in the instructions?
The first step is to combine the all-purpose flour and salt in a large mixing bowl.
How should I combine the wet ingredients?
Mix the sourdough starter and olive oil together in a separate bowl before adding them to the dry ingredients.
How do I prepare the bowl for the dough to rise?
Lightly spray a bowl with non-stick spray and turn the dough once inside to coat the top.
What diameter should I stretch the dough to before moving it to the peel?
Stretch it to roughly 10 inches in diameter before transferring it to the pizza peel.
What are some recommended toppings for this crust?
Recommended toppings include fresh tomatoes and mozzarella (Margherita) or caramelized onions and gorgonzola.
How many ingredients are needed for this recipe?
There are 5 main ingredients: flour, sourdough starter, water, olive oil, and salt.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe for pizza night.
What attachment should I use on my stand mixer?
You should use the dough hook attachment.