Sourdough Pizza Crust

At nearly every cookbook event I have done, people ask me what is my favorite meal. Admittedly, my taste change every so often, but if I'm being perfectly honest, the single meal that absolutely always sounds good to me is pizza. This sourdough pizza crust recipe is my go-to pizza dough recipe these days. The dough comes together easily in the mixer, and then sits in the fridge for a few days getting better and better.

Use your favorite pizza cooking method.

I purchased (with my own money, not sponsored) a Solo Stove Pi pizza oven this Spring, and since then I think I’ve made at least 100 pizzas. I got the combo fuel option which allows for wood-fired or propane. I have used propane consistently as I continue to master the technique and the temperatures, etc. It just alleviates the added step of closely monitoring and adding wood as needed while also practicing the pizza cooking technique. I highly recommend the combo fuel option. The flavor and texture is amazing either way.

Obviously the outdoor pizza oven is an ideal fair-weather activity, so for indoor cooking, I like using a baking steel for amazing results in a standard oven.

Before you get started, plan accordingly.

Before you get started, this dough is best made 2-4 days before use. Please plan accordingly so that your starter is ready to use. I typically make my dough on Wednesdays and then can use it any time over the weekend. 3 days is my personal preference for flavor, texture, and workability. Feel free to use this dough for any pizza-cooking method you would like. I’ve had many fantastic homemade pizzas using a baking stone, a baking steel, a grill, or an outdoor pizza oven.

Tips for best homemade sourdough pizza-

1. Rest your dough. After the cold fermentation period (fridge for 2-4 days), don’t take your sourdough pizza dough directly from the fridge and try to make pizzas right away. It needs time to rest and warm up. I generally aim to let it rest at room temperature for 3-4 hours before I start making pizzas.
2. Preheat the surface for a LONG time. At least 30 minutes, but longer is even better. I aim for 45 and any time I cut it shorter, I always regret it because it hasn’t heated up enough and the bottom of the crust is more likely to end up undercooked.
3. Thin, but not too thin. Making a nice, thin crust allows for your crust to cook through at the same rate as the toppings. If any holes occur, just pinch them to patch it up before adding toppings.
4. Use flour on your pizza peel or cutting board. You need a surface to flour and then use to transfer the prepped pizza to the baking surface. Use a generous amount of flour and wiggle the dough to make sure it can slide back and forth without sticking. This will assure you don’t have issues sliding it onto the baking surface.
5. Don’t go too heavy on toppings. If you add tons of sauce and toppings, you’ll end up with a soggy bottom. If you know you are going to be heavy-handed, it may be a good idea to bake the dough partway before adding toppings, then finish baking to assure the bottom isn’t undercooked.  
6. Invest in a laser thermometer. This is an inexpensive, yet essential tool, in my opinion, when it comes to making pizzas. Knowing the temperature of the surface you’re cooking on is critical.
7. Wait a few minutes between batches. I typically make 4 pizzas for our family when we are having pizza oven pizzas. We like having leftovers, and everyone can then choose their favorite toppings and feel special having their own pizza. Allowing the cooking surface to come back up to temperature between pizzas is critical, otherwise your second pizza won’t cook properly on the bottom if you pop it in immediately after removing the first one.

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