Simple Sourdough Pizza Crust

This pizza crust is simple to make and there is no autolyse or preferment. Everything gets mixed together at once and you are on your way!  You may need to do some stretches and folds, which build strength in the dough, but even if you can only perform one stretch and fold, your dough will benefit.

You can make the pizza dough before hand, and store for up to 3 days in the fridge further develops flavor and improves the texture of the pizza dough.  Letting the dough come to room temperature an hour before baking, allows for easier shaping.

Besides, you can also store the pizza dough in the freezer for up to 3 weeks, but please bear in mind, the longer in the freezer, the dough will be less bubbly and will bake into a thinner and crisper crust. Let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.

This is a second pizza dough crust👆. The dough has been kept in the fridge for three days. There are more air pockets and more flavour.

Simple Sourdough Pizza Crust

FOR THE DOUGH:

188g   Water

50g   Sourdough starter, active and bubbly

5g    Salt

200g  Bread flour

50g   All-purpose flour

FOR MARGHERITA PIZZA:

2 Tbsps  Tomato sauce

1 to 2 oz Mozzarella

Olive oil

Pinch of sea salt and black pepper

Some bazil leaves and tomato slices*

* I added some pepperoni instead of tomato.

Instruction:

1. Mix all the ingredients until the flour is completely incorporated. Cover and rest for 30 minutes.

2. Stretch and fold : Perform 3- 4 cycles of stretching and folding with 30 minutes intervals. By the 4th cycle, you will notice a huge difference in the texture of the dough. It will be smoother, stronger, and more elastic.

3. Proof the dough until it has roughly doubled in volume. 

4. Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Rest for 15 minutes. Divide the dough into 2 equal portions and round it. Transfer each round of dough to a plastic bag or container, cover, and store in fridge for at least 6 hours or up to 3 days or transfer to the freezer  up to 3 weeks.

5. Take out dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let sit untouched for about an hour (a little longer or shorter is fine). Place a Baking Steel or pizza stone in the top third of your oven. Set oven to 250ºC. Heat oven for at least 45 minutes but ideally 1 hour prior to baking. 

6. Gently shape dough into a 10-inch (roughly) round handling it as minimally as possible. Lay a sheet of parchment paper on top of a pizza pan. Transfer the dough round to the parchment-lined pan.

**Spread 2 tablespoons of tomato sauce over the surface of the dough. Top with mozzarella to taste. Drizzle with olive oil. Sprinkle lightly with sea salt and black pepper to taste . Shimmy the pizza, parchment paper and all into the oven. 

7. Bake pizza until top is blistered, about 5 – 6 minutes.  Done!

Happy Baking!