No-Knead, Super Simple Sourdough Pizza Crust
Pizza is a Friday night tradition in our household. I grew up with amazing homemade pizza. Delivery or take-and-bake pizzas were a bit disappointing compared to my parents’ made-from-scratch pies. So, for all of my married life, (almost 3 whole years hah) I’ve been making pizza from scratch at least once a week for my husband and me. We always followed the pizza dough recipe on the back of the “pizza” yeast packets. However, last summer when I began my sourdough journey, I quickly began converting my pizza dough recipe to sourdough. Let me tell you, sourdough pizza crust makes all the difference. This tangy, chewy, delicious, bubbly, completely irresistible crust has upped my pizza game without a doubt.
Sourdough “Mixing” Method
This sourdough pizza crust requires just 5 ingredients; flour, water, sourdough starter, salt, and olive oil. I prefer to mix all of the wet ingredients together to completely dissolve the salt and distribute the starter. So far this has made mixing all the ingredients together far easier especially with a baby always on my hip! With this method, I find that more or less flour than the recipe states may be required. For instance, the recipe may say 350-400 grams, so start out with 325 grams or so, combine, and then continue to add flour as you knead the dough to form a semi-elastic ball. My dough tends to remain a bit rough, not perfectly smooth and elastic.
I find that this recipe is very forgiving. Keep in mind that this pizza crust, like all sourdough recipes, is very dependent on the feel and the hydration of your starter. You will learn what the dough should feel like over time and find it easier as time goes on to troubleshoot hydration and texture issues. Everything always turns out amazing and delicious, even if it isn’t exactly what you planned! Worst case scenario, any “ruined” sourdough can easily be turned into my favorite Italian-style breadcrumbs (recipe coming soon!) or croutons!
Whole Wheat vs. All-purpose
I use an active and bubbly starter for this recipe to encourage rising in my dough, though you could try with discard, which would also ferment your wheat, though the rise will be different. I have not tried it personally, but if you do, let me know how it goes in the comments! A mix of freshly ground whole wheat flour and unbleached all-purpose flour lend texture and depth to this dough. I love using a mixture for the health benefits of whole wheat and the familiar texture of all-purpose flour. All-purpose may be substituted for whole wheat.
Whole wheat tends to absorb more moisture than preground flours, so keep that in mind when adding in your flour! When you mix your ingredients, you will need to allow the whole wheat flour and wet ingredients to rest for a minimum of 10-20 minutes in order to autolyze, or fully absorb the liquids. Whole wheat takes longer to absorb liquid and giving a rest period will prevent over-adding flour. I have never tried bread flour, but I am certain it would be fantastic in this recipe as well!
Fermentation & Health Benefits
I tend to let my sourdough ferment overnight at room temperature, about 8-12 hours. For optimal digestive benefits, you may ferment up to 24 hours, which may help with any gluten sensitivities (not allergies!). Keep in mind, however, that you can over-ferment your dough, which will cause it to lose shape and not rise. Ultimately, the biggest determining factor in the length of the fermentation period is the warmth of your home. If it is warmer, the dough ferments more quickly. Cooler temperatures require longer rises After the overnight bulk rise, I will divide my dough into 3-4 balls (depending on the pizza pans I’m using) and allow it to rest in the refrigerator until I’m ready to make lunch or dinner. You can either form the crust directly from the refrigerated dough or allow it to come to room temperature for 30 minutes then shape the crust.
My favorite way to bake pizza crust is in a smoking-hot cast iron skillet with a pat of butter to crisp up the edges. If you don’t have enough skillets for your pizzas, you can cook the crust for about 15 minutes, remove it from the cast iron, place it on a sheet pan, add the toppings, and continue to bake until all the toppings are cooked and bubbly! So delicious and easier to cut on a sheet pan compared to the skillet. ¼ of the dough will be a semi-thick crust pizza for a 10” skillet. You can also use a preheated pizza stone (12”+) or sheet pan and make a thin-crust pizza with the same amount of dough.
No-Knead, Super Simple Sourdough Pizza Crust
Ingredients
- 350-400 grams unbleached all-purpose flour 1 ½-2 cups
- 100 grams whole wheat flour freshly ground or purchased (can substitute all-purpose) (¾ cup for whole wheat, 1 cup all-purpose)
- 100 grams sourdough starter – active and bubbly ½-¾ cup
- 250 grams filtered water 1 cup
- 30 grams olive oil 2 tablespoons
- 20 grams salt 1 ½ tablespoons
Instructions
- Dissolve salt and water together.
- Add sourdough starter and mix until fully combined.
- Add olive oil.
- Incorporate 100 grams of whole wheat flour, and allow to rest for 10-20 minutes to fully absorb the liquid.
- 100 grams or ½ cup at a time, combine the all-purpose flour with the rest of the mixture until the dough is firm and pulls away from the bowl. This can be done with a dough hook and stand mixer, but I find it easy enough to do it by hand.
- Do not overwork the dough, you are not trying to knead the dough, only combine it.
- Once formed into a ball, lift the dough and lightly oil the bowl with olive oil to prevent sticking.
- Cover with plastic wrap or a damp tea towel and let rise for 8-12 hours (overnight) or up to 24 hours for maximum fermentation benefits.
- After the bulk rise, turn out the dough onto the counter. Do not deflate. Divide into 4 equal parts for personal pizzas (or 2 for medium/large pizzas).
- Preheat the oven to 425 degrees Fahrenheit. Preheat a pizza stone or cast iron skillet.
- Use a generous splash of olive oil in the cast iron, if using. Follow the directions for your pizza stone.
- Gently press the dough into the dish, being careful not to burn yourself. I recommend shaping the dough on the counter and then transferring it to the baking vessel. .
- Bake for 10-12 minutes until lightly browned.
- Remove from the oven and add your toppings.
- Bake another 10-15 minutes until the sauce is bubbly and the cheese is fully melted.
- Allow pizza to cool for 5-10 minutes, cut and serve.
