Today is a very gray, rainy summer day in the Midwest. The amount of rain we’ve received over the past few weeks is definitely not normal for this time of year, so I’m looking for ways to enjoy the time inside (even when we’d rather be outdoors). Dinner tonight will be a weekend favorite: ham and pineapple pizza on a homemade sourdough pizza crust.
I mixed the dough up last night so that it could sit and ferment until dinner this evening. I prefer making it ahead of time so that the sourdough has plenty of time to break down the flour.
There are times when I don’t plan ahead, so long fermentation isn’t an option. No worries though! Sourdough pizza crust can also me made the same day you plan to serve it. The health benefits of long fermentation just won’t be as prevalent.
Once the dough is mixed up it doesn’t require all of the fussy kneading, making it pretty hands-off until dinner time.
Homemade pizza is usually a once-a-week treat around here, and this sourdough crust makes it that much more delicious!
Continue reading if you’d like to find a simple, healthy, and delicious pizza crust recipe. No intensive kneading required! Make it right away by using sourdough discard or mix it up and allow it to ferment for 8-24 hours for maximum health benefits. This is a weekend favorite in our home, so I hope you’ll enjoy as well! If you’d like to get right to the recipe, scroll just below the following picture. Interested in learning a bit more about making a sourdough starter or the health benefits of sourdough? All of that info will be at the end of this post. Enjoy!
How to Make Sourdough Pizza Crust
Keep in Mind
- I recommend adding the flour in gradually since every sourdough starter varies in liquid level. You may need a little less or a little more flour than this recipe calls for. We want the dough to pull away from the mixing bowl, so aim for that as you add in flour.
- I usually finish kneading the dough with my hands in order to incorporate any flour that the stand mixer leaves behind.
What You’ll Need
- Pizza pan
- Electric mixer
- Measuring cups and spoons
- 1/3 cup of sourdough discard
- 2 and 1/2 cups of flour
- 1/4 tsp of salt
- 1/2 cup of water
- 2 tsp of olive oil
- Italian seasoning
- The day before, combine all of the ingredients in the bowl of an electric stand mixer. Mix well.
- Cover and allow to ferment for 8-24 hours before baking.
- The next day, preheat the oven to 400 degrees F.
- Roll the pizza dough onto a greased pizza pan or cookie sheet.
- Use a fork to poke the dough with holes to avoid air bubbles.
- Add a very light coating of olive oil and sprinkle with salt and Italian seasoning. Add toppings of your choice.
- Bake for 15-20 minutes or until the edges are golden brown and the cheese is bubbly.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
Do I Have to Mix it up the Day Before?
Nope! You can mix the dough up the same day you plan to bake the pizza. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
Other Yummy Sourdough Recipes
- Naturally Sweetened Sourdough Pancakes
- Naturally Sweetened Sourdough Waffles
- Honey Sweetened Sourdough Chocolate Chip Muffins
- Sourdough Peanut Butter Crepes
- Sourdough Discard Crackers