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The Simplest Sourdough Pizza Crust (That’s Perfectly Chewy)

Shaziya
This sourdough pizza crust is a game-changer, offering a perfectly chewy texture with minimal effort. Its tangy, complex flavor develops over a 12-hour rest, making every bite unforgettable.
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Prep Time 20 minutes
Cook Time 8 minutes
Resting 12 minutes
Servings 3 pizzas

Ingredients
  

  • ½ cup sourdough starter 4oz/120g
  • 1 cup warm water 8floz/240ml
  • 3 tablespoons olive oil
  • 2⅓ cups bread flour 12oz/360g
  • 2 teaspoons salt

Instructions
 

  • Mixing The Sourdough Pizza Dough
  • In a medium bowl, whisk together the starter, water, and olive oil.
  • Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be. Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.
  • Stretching And Folding The Dough
  • Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times. (See video above for step by step.)
  • Then, flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. At this point, the dough will have become considerably more smooth, which is the goal. Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before. All in all, you will have rest the dough for four 30 minutes increments and stretched and folded in between. In the end, the dough will be very pliable and elastic.
  • Cover once more and ferment for 4 hours at room temperature. Your dough will probably not rise significantly but that is perfectly fine.
  • Shaping Your Pizza
  • Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds. Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.
  • Important step: Refrigerate for at least 24 hours before using. The dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of 5 days. It can also be frozen at this time for up to 4 weeks.
  • To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). Form a thicker border around the edge for a lovely, bubbly pizza crust. Add pizza sauce, cheese, and desired toppings. Bake at 550°F (288°C) for only 8-10 minutes. Enjoy immediately.
Keyword chewy, homemade, pizza crust, simple recipe, sourdough
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