Recipe by Kerenza DeFreitas. A staple for sourdough bakers, this sourdough pizza crust is flavorful, crispy, and bakes up beautifully, naturally leavened by sourdough starter. You can use either a stiff starter or a 100% hydration starter for this recipe. Just make sure it is nice and active! Sign up to be notified about our next batch of Heirloom Einkorn Sourdough Starter here, or learn create your own from scratch here!

Instructions

1. In a large bowl, add the flour, starter, water, oil, and salt. Mix well as much as you can and then continue to knead and bring together the dough with your hands.
2. Cover and let ferment 8-12 hours at room temperature.
3. Flour your work surface and knead your dough until smooth. This should just take up to a minute.
4. Divide into 2 equal dough balls.
5. Oil your cling wrap and wrap each dough ball. Let sit at room temperature for 1 hour.
6. While the dough rests, preheat your oven to the highest temperature or 550 degrees F with a baking stone inside.
7. Flour a pizza peel for easy transfer and shape the dough. Stretch the dough with your hands and NOT a rolling pin. Stretch to desired size, handling the dough gently as it can tear easily. Flour as needed.
8. I prefer to par bake the crust, then top with toppings. To par bake, transfer the dough to the preheated stone and bake for 2-3 mins.
9. Remove from the oven and top your crusts with preferred toppings. Place the topped crust back into the oven and bake or broil on high just until the crust browns and the toppings have melted.
   

Notes

• You can use either a stiff starter or a 100% hydration starter for this recipe. Make sure it is nice and active!
• Use your hands to stretch the dough instead of rolling out with a rolling pin.
• The dough is much easier to handle the toppings when par baked. You can also top the dough with toppings right after shaping without doing a par bake. It will just need to bake and/or broil a little longer.