Easy Sourdough Pizza Crust Recipe - Overnight
With this recipe you will be able to make the best homemade sourdough pizza you can get outside your favorite Italian restaurant: with a thin base and a crispy edge full of aroma. You won’t need any yeast, as the dough has enough time to rise in the fridge over night. During this resting period, while the sourdough does its magic, it also develops its wonderful taste. I have also added my recipe for the perfect tomato sauce for you. There are no limits to creativity when it comes to choosing your toppings! My favorite combination is eggplant, parmesan and gorgonzola cheese, fresh arugula and homemade garlic oil.
Ingredients
For the dough
- 400 g flour all-purpose or Tipo 00
- 100 g durum wheat semolina
- 360 g water
- 50 g sourdough starter
- 2 tsp. salt
- 1 tbsp. olive oil
tomato sauce
- 200 g diced tomatoes , canned
- 1 tbsp. tomato paste
- 2 tsp. dried oregano or other herbs of your choice
- ½ tsp. salt
- 3 cloves garlic
- black pepper to taste
toppings of your choice
Instructions
Day 1
- Mix* flour, salt, olive oil, water, sourdough starter and durum wheat semolina to a dough, cover it up and let it rest.
- Stretch and fold the dough after 30 minutes of rest, repeat two to three times.
- After about 8 hours of rest (or when the dough has increased in size significantly), put it into the fridge overnight.
Day 2
- Take the dough out of the fridge, turn it out onto a floured surface and cut into four equal parts. Shape into round pieces and let them rest on the surface for an hour.
- Preheat the oven with a baking stone* to 250 °C (480 °F) with circulating air and bottom heat.
- For the sauce, mix the diced tomatoes with tomato paste, herbs and finely chopped garlic and season with salt and pepper. Prepare the toppings of your choice.
- Pull the first piece of dough into a pizza, spread thinly with sauce and add toppings. Bake for about 15 minutes with circulating air and bottom heat.
Notes
What to do if the pizza tears when baking it?
If the pizza tears in the middle when you take it out of the oven, the base has probably turned soggy. This might happen when the oven is not warm enough, the toppings are too wet, or the dough was too thin. Here are a few tips:- Spread the tomato sauce onto the base as thin as possible and use fresh mozarella sparingly
- Pre-bake the pizza base for five minutes before spreading it with tomato sauce, then add toppings and continue baking for further 10 minutes until done.
- Pre-heat the oven for at least 30 minutes with circulating air and bottom heat at the highest setting (at least 250 °C or 480 °F).