The second week in February is the perfect time to fire up your oven and celebrate the #GreatAmericanPizzaBake! This year, let’s focus on the star of the show: a delicious, homemade sourdough pizza crust.

Why sourdough pizza crust? It adds a depth of flavor and a satisfying chewiness that elevates your pizza to gourmet levels. Plus, making your own pizza, especially with a sourdough base, is incredibly rewarding. It’s also much more budget-friendly (think around $4.00 a pizza!) and allows you to control exactly what goes into your meal. No more unpronounceable ingredients like you find in frozen pizzas!

Sourdough Pizza Crust: The Foundation of Flavor

Making your own sourdough pizza dough might sound intimidating, but it’s a rewarding process. Numerous resources online can guide you through creating and maintaining a sourdough starter, as well as recipes for the perfect pizza dough. Once you have your dough, the possibilities are endless!

Simple Sourdough Pizza Crust

This recipe focuses on a straightforward approach to sourdough pizza, perfect for beginners.

Ingredients:

  • ½ cup [120g] active sourdough starter (fed and bubbly)
  • ¾ cup+1Tbsp [200g] warm water (around 90°F/32°C)
  • 2⅓ heaping cups [300g] bread flour (or a mix of bread flour and all-purpose)
  • 1 heaping tsp [7g] salt

Instructions:

  1. Combine Starter and Water: In a large bowl, whisk together the active sourdough starter and warm water until the starter is dissolved.
  2. Add Flour and Salt: Add the flour and salt to the bowl. Mix with your hands or dough whisk until a shaggy dough forms. Don’t overmix at this stage.
  3. Rest (Autolyse): Cover the bowl and let the dough rest for 30 minutes to an hour. This process called autolyse, helps the flour absorb the water and develop gluten.
  4. Knead: After half an hour’s rest, knead the dough. You can do this by hand on a lightly floured surface or using a stand mixer with a dough hook. Knead for 5-7 minutes until the dough becomes smooth and elastic.
  5. Bulk Fermentation (First Rise): Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 4-6 hours, or until it has doubled in size. You might need longer or shorter depending on your starter’s activity and room temperature. Perform a few “stretches and folds” during the first few hours of the bulk ferment. To do this, grab a portion of the dough, stretch it upwards, and fold it over the rest of the dough. Repeat this a few times around the dough. This strengthens the gluten and helps create a more airy crust.
  6. Shape and Cold Proof (Second Rise): Gently deflate the dough. Divide it into two or three portions, depending on your desired pizza size. Shape each portion into a ball. Lightly flour your work surface and stretch or roll out the dough to your desired thickness. Place the shaped dough on a pizza peel dusted with flour or cornmeal, or on parchment paper. Cover and refrigerate for at least 24 hours and up to 72 hours. This cold-proof develops more flavor.
  7. Bake: Preheat your oven to the highest temperature possible (ideally 450-500°F/230-260°C) with a pizza stone or steel inside for at least 30 minutes. If using a home oven, 450°F/230°C is usually the highest.
  8. Top and Bake: Add your desired toppings to the pizza dough. If using a pizza peel, carefully slide the pizza onto the hot stone or steel. If using parchment paper, you can assemble the pizza on the paper and then transfer it to the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes:

  • The timing for bulk fermentation and cold-proof can vary depending on your starter’s activity and your room temperature. Keep an eye on the dough and adjust accordingly.
  • Bread flour will give you a chewier crust, while all-purpose flour will result in a slightly softer crust.
  • Don’t be afraid to experiment with different flours and techniques to find what works best for you.
  • A very hot oven and a pizza stone or steel are essential for achieving a crispy crust.
  • For a truly Neapolitan-style pizza, you can use “00” flour and aim for a shorter bake time at a very high temperature.

Toppings Galore!

While the crust is key, the toppings are where you can get creative. Classic favorites include Italian sausage, ground beef, ham, olives, onions, green bell peppers, garlic, mushrooms, and various cheeses.

Feeling adventurous? Explore less common options like zucchini or eggplant. And for the truly daring, some California restaurants even offer pizzas with lobster, tuna, grapes, bananas, or even peanut butter! (Though, we might stick with the traditional toppings for now.)

And if you’re feeling really extravagant, there’s always the $2,000 gold-topped pizza from a New York restaurant.

How to Celebrate #GreatAmericanPizzaBake with Sourdough:

  1. Master the Dough: Find a reliable sourdough pizza dough recipe and get your starter going. A large batch of dough can be refrigerated and used throughout the month.
  2. Pizza Party Time: Host a pizza-making party! Provide the sourdough dough and sauce, and have your guests bring their favorite toppings. Bake for 15 minutes and enjoy the collaborative creations.
  3. Share Your Creations: Use #GreatAmericanPizzaBake to share your sourdough pizza masterpieces on social media!

Tell us what you did this week in the comment section below.