Easy Sourdough Pizza Crust
Sourdough pizza crust has never been easier! This pizza crust has all the flavor of a long fermented sourdough crust without the long wait time! If you like a thick crust, this is the pizza dough for you!
Ingredients
- 2 1/4 tsp Instant Yeast
- 3/4 cup warm water
- 2-3 tsp honey
- 1.5 tsp salt
- 2 tbsp olive oil
- 2 tbsp cornmeal
- 2 3/4 cup bread flour
- 1 cup sourdough discard
Instructions
- Preheat the oven to 550 degrees with a pizza stone or baking sheet in the oven.
- In the bowl of a stand mixer, bloom the yeast in warm water by lightly mixing the yeast into the warm water. After a few minutes the yeast should look bubbly.
- Next, mix in sourdough discard, honey, salt, oil, flour and cornmeal in a stand mixer. Using a dough hook, knead for 8-10 minutes or until a firm dough ball forms.
- Cover the dough and let it rise for about 30 minutes.
- Divide dough into two pieces for medium sized pizzas, or skip this step to make one large pizza.
- Sprinkle a tablespoon of cornmeal on a piece of parchment paper and set to the side.
- Roll out the dough to your desired thickness. The dough will continue to rise, so for a thick crust pizza roll the dough out to about 1.5 inches thick.
- Place the rolled out pizza crust on the parchment paper with cornmeal. Add pizza sauce and desired toppings.
- Take out the preheated pizza stone from the oven and carefully slide the parchment paper with the pizza on to the preheated stone.
- Bake until the crust is golden brown and cheese is melted (8-12 minutes depending on oven).
Notes
I recommend rolling out the dough using your hands so you don't pop all of the bubbles created by the sourdough during the rise. The bubbles help give the crust the signature texture of sourdough pizza.
Keep a close eye on the pizza when baking as the time will vary depending on your oven.
Use quality cheese and toppings for the best experience. I like to top my pizzas with a blend of shredded parmesan and mozzarella.