Sourdough pizza crust is our new favorite Friday night tradition and the BEST pizza ever! Made with sourdough starter and no added (commercial) yeast.
Place all dough ingredients in a stand mixer, leaving the dry flour to go in last, on top.
Use the dough hook attachment to bring the dough together in a ball, and let the mixer knead the dough for 8 to 10 minutes (total).
Remove dough from hook, and form into a ball with your hands.
Pour 1/2 teaspoon oil on top of the dough ball, and flip it around a couple times in the bowl to cover it in oil.
Cover the bowl with a kitchen towel, and allow to rise for 4 hours.
Transfer the dough to a greased 14 inch pizza pan. (A 12 inch pan would work too, just resulting in a slightly thicker crust.
Use you hands to flatten and shape the dough into a flat disk, with the dough coming up on the edges to form the risen edge. See photos in blog post above.
Allow the dough to rest for a few minutes while you preheat your oven to 425 degrees F.
Just prior to baking, use a fork to poke a few holes in the dough. This allows the gasses to escape when cooking to prevent large bubbles. (Skip that if you love the burnt bubbles)
Cook for 10 minutes in the preheated oven.
Remove carefully, and spoon on the sauce, and top with cheese and desired toppings.
Return to oven and cook until the cheese is to desired melty-ness, about 10 minutes.
Remove pizza, and slice with a pizza cutter.
Serve and enjoy!
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition is for crust only, and additional nutrition will depend on what you decide to top it with.