Sourdough Pizza Crust

🥘 Ingredients

• Pizza Dough Flavor (optional)
  4 tsp
• all-purpose flour
  300 g
• lukewarm water
  141 g
• salt
  1 tsp
• sourdough starter
  227 g
• yeast
  1/2 tsp

🍳 Cookware

• large mixing bowl
• lightly greased container
• 14" round pizza pan or 18" x 13" half-sheet pan

1. 1

   Stir any liquid on top of your refrigerated sourdough starter back into it before measuring 1 cup (227 g) into a large mixing bowl.

   sourdough starter: 227 g
2. 2

   Note: This is a good opportunity to feed the remainder of your starter, if necessary.
3. 3

   To make the dough: Weigh your all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. In your large mixing bowl or bowl of your stand mixer, combine the lesser amount of lukewarm water , the flour, salt , yeast , and Pizza Dough Flavor (optional) with the sourdough starter.

   all-purpose flour: 300 g, lukewarm water: 141 g, salt: 1 tsp, yeast: 1/2 tsp, Pizza Dough Flavor (optional): 4 tsp
4. 4

   Mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about ⏱️ 7 minutes using a stand mixer with its dough hook, until the dough cleans the sides of the bowl.
5. 5

   Place the dough in a lightly greased container , cover, and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and ⏱️ 4 hours . For a faster rise, place the dough in a warm spot (or double the yeast).
6. 6

   For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Drizzle two 12" round pizza pans with olive oil, and brush to coat the pan evenly.
7. 7

   Place the dough in the pans, cover, and let rest for ⏱️ 15 minutes . After this rest, gently press each piece of dough toward the edge of its pan. If it starts to shrink back, cover and let rest for ⏱️ 15 minutes before continuing.
8. 8

   For a thicker, large pizza: Oil a 14" round pizza pan or 18" x 13" half-sheet pan . Place the dough in the pan and press it out to the edges, again giving it a ⏱️ 15 minute rest before continuing if it starts to snap back.
9. 9

   Cover the pan(s) and let the dough rise until it's as thick as you like.
10. 10

    Toward the end of the rise, preheat your oven to 450°F.
11. 11

    Sauce and top each pizza as you like, but don't add cheese yet (this ensures a crispy crust). Bake thin-crust pizzas for ⏱️ 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for ⏱️ 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to ⏱️ 7 minutes more, until the cheese is melted.
12. 12

    Remove the pizza from the oven and enjoy hot.
13. 13

    Storage information: Store leftover pizza, well wrapped, in the refrigerator for up to five days.