This recipe for sourdough pizza crust makes a crisp, thin, crunchy crust. You will need active sourdough starter. If you prefer a thicker crust, don't roll your dough thin. Bake the sourdough pizza crust prior to topping it to ensure a crisp, crunchy crust. If you do not have sourdough starter, see this recipe.
1 ¾ cup all-purpose flour
2 Tbs. olive oil. Plus more for the bowl
1 ½ cup sourdough starter
1 tsp. salt
½ tsp. garlic powder
1 Tbs. oregano
If you keep your sourdough starter in the refrigerator, take it out and feed it 24 hours prior to making this recipe. If you keep it on the counter, feed it 6 hours prior to using to ensure it is active.
Your sourdough starter should be bubbling and active. It should look like this before using it to bake with.
To ensure the best rise and sour taste, feed it once in the morning and once in the evening.
If your sourdough starter is black and does not re-activate, you may need to start a new starter from scratch.
In a stand mixer fitted with a bread hook combine flour, salt, garlic powder, and oregano. Alternatively, you can do this by hand. If doing this by hand, use a big enough bowl so you have room to mix.
Turn mixer on low and gently combine the flour mixture. Turn mixer off and make a well in the center of the flour mixture.
Pour the sourdough starter into the middle of the well. Scrape any remaining sourdough starter out of the measuring cup. Add 2 Tbs. olive oil on top of the sourdough starter.
Turn mixer on low and gently mix for 1 minute. After the dough starts to come together, turn mixer up to medium and mix for 5 minutes or until a smooth, stretchy dough forms.
If your pizza dough is not coming together because it is too dry, add water, 1 Tbs. at a time until the dough forms.
If your pizza dough is not coming together because it is too wet, add flour, 1 Tbs. at a time until the dough forms.
In a large glass bowl, add 1 Tbs. olive oil.
Gently place dough into the olive oil, turning to coat. Cover with a clean, wet dish cloth and let rest at room temperature for a minimum of 4 hours. Alternatively, you may let it rest for 1 hour prior to putting the dough in the refrigerator to rest for 12 hours.
On a lightly floured, clean surface, roll out the pizza dough. This is a thin crust, so you want to get it as thin as possible without tearing the dough. If your dough tears, either repair it by pinching it together with your fingers or start over by rolling it into a ball and try again.
Bake at 500 degrees for 10 minutes. Carefully remove pizza from the oven and top with your favorite toppings. Bake for another 10 minutes or until the crust is golden and crispy.
To make it vegan add your favorite tomato sauce, chopped artichoke hearts, green olives and a mix of shredded diaya mozzarella and cheddar cheese. After you take it out of the oven, top with fresh arugula and sprinkle with nutritional yeast.
To make it vegetarian add your favorite tomato sauce, green olives, banana peppers, sliced fresh mozzarella and shredded aged cheddar. After you take it out of the oven, top with fresh arugula.