1 ½cups (365 grams)warm filtered water95º to 100ºF.
Instructions
Add all ingredients to a large mixing bowl. Combine well, using a heavy duty spoon or dough whisk. The dough should look rough and shaggy, and feel soft and sticky. Turn the dough out onto a lightly floured countertop. Knead the dough for about 3 minutes, until smooth and tacky (but not sticky).
Return the dough to the bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size. **This takes about 8 hours - we make ours at night and then set the bowl of dough on the counter to riseovernight.
When the dough has doubled in size, punch it down in the bowl and flip it over. Cover the bowl with plastic wrap again and refrigerate. About 1 hour before you want to bake your pizzas, remove the dough from the fridge.
To Shape the Sourdough Pizza Crust
Lightly flour your work surface. Using a bench scraper or sharp knife, cut the chilled dough into 2 equal pieces for large pizzas, or 4-6 pieces for individual pizzas. Let dough rest at room temperature for one hour. Meanwhile, prepare your pizza toppings and preheat your oven to 475º.
Shape your pizza crusts by hand, flattening the dough with your palm, then pressing with your fingers to stretch it out, leaving a 1" thick border at the edge. For large pizzas, shape crusts to 14 inches in diameter; shape individual sourdough crusts to 10-12 inches in diameter. Add sauce and toppings, then bake as desired.
Video
Notes
Baking Instructions
We prefer to bake pizzas on a pizza stone. If you don't have a pizza stone, you can flip over and use the bottom of a large cast iron skillet, or use a cast iron griddle. Whatever you plan to use, place it in the cold oven and let it preheat to 450°F. Bake small sourdough pizzas for 12-15 minutes, and large pies for 15-20 minutes.
To freeze unbaked crusts or unbaked assembled pizzas, read our post on freezing pizza dough.
Nutrition shown is for 1 slice of crust for a 14-inch pizza, and does not include toppings.