The Starter Jar's Best Sourdough Pizza Dough Recipe: Crispy & Chewy Crust

Step 1

In a large mixing bowl, whisk together the active sourdough starter and lukewarm water until the starter is mostly dissolved. Ensure no large lumps remain.

Step 2

Add the bread flour and fine sea salt to the bowl. Mix with a sturdy spoon or your hands until a shaggy dough forms and no dry flour remains visible.

Step 3

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes. This crucial autolyse step allows the flour to hydrate fully, beginning gluten development.

Step 4

Drizzle the 10g of olive oil over the rested dough. Gently knead the oil into the dough for 2-3 minutes until it is fully absorbed and the dough appears slightly smoother and more pliable.

Step 5

Transfer the dough to a lightly oiled clean bowl. Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes, gently folding the edges of the dough towards the center. This builds strength and elasticity in the dough.

Step 6

Cover the bowl tightly and refrigerate the dough for 12-24 hours. This cold fermentation process significantly deepens the flavor profile and makes the dough much easier to handle.

Step 7

Remove the dough from the refrigerator 2-3 hours before you plan to bake. Gently divide it into two equal portions on a lightly floured surface, then carefully pre-shape each portion into a loose ball and let them rest, covered, for 30 minutes.

Step 8

Preheat your oven to its highest possible setting (typically 500-550°F / 260-290°C) with a pizza stone or steel placed on the top rack. Allow it to preheat for at least 45-60 minutes to ensure maximum heat retention.

Step 9

On a lightly floured or semolina-dusted surface, gently stretch each dough ball into a 10-12 inch circle, working from the center outwards and leaving a slightly thicker rim for the crust. Avoid pressing out all the air.

Step 10

Carefully transfer the shaped dough to a semolina-dusted pizza peel. Quickly add your desired toppings, then slide the pizza onto the preheated stone or steel. Bake for 8-15 minutes, or until the crust is beautifully golden brown and the cheese is bubbly and melted.

Step 11

Remove the pizza from the oven using the peel. Let it cool on a wire rack for a minute or two before slicing and serving immediately to enjoy the perfect crispy crust.