There are so many ways to create great pizza crust, and this one is one of my favorites and also simplest.
As usual, when using sourdough, we want to use the starter culture when its super happy, healthy and bubbly (try the water test if you are not sure: drop a spoon of your sourdough in water and if it floats its alive and ready to use!)
As previous recipes, my sourdough culture is fed at a 1:1 ratio. That is equal parts water to flour. This keeps the consistency of the starter and thus keeps with the consistency of your recipes and outcomes. Feel free to change it, but then be aware of how much hydration (liquid) each recipe is calling for.
Here we go to make some simple crispy sourdough pizza crust!
Bake the pizza until the crust browns and the cheese melts.
Send us pictures of your results!
This dough also keeps very well in the fridge and in the freezer!
Double or tripple this same recipe for many pizzas!