Crispy Sourdough Pizza Crust (No Steel or Stone!)

Crispy Sourdough Pizza Crust (No Steel or Stone!)

from theclevercarrot.com
870 min
6 servings

No pizza stone? No problem! Learn how to make THE BEST sourdough pizza crust with bubbly, active sourdough starter in a standard 9x13-inch baking pan instead. Tips shared for make-ahead options, plus a simple "no-cook" pizza sauce that takes 1 minute to make!

Ingredients

  • 50 g active sourdough starter
  • 250 g water
  • 360 g bread flour
  • 7 g fine sea salt
  • 240 g (1 cup) quick “no-cook” pizza sauce, Sicilian tomato sauce or pomodoro sauce
  • Fine sea salt
  • Black pepper
  • Handful fresh basil
  • Freshly grated Parmesan cheese
  • Olive oil
  • 226 g (8 oz) whole-milk mozzarella block cheese, shredded, about 2 1/2 cups
  • Please watch my video for visual instructions. It’s really helpful when dimpling the dough!
  • This is the non-stick baking pan I use. You’ll get perfect, golden pizza crust every time. If using a different pan, especially if it’s not non-stick, line the bottom with parchment paper to fit the inside dimensions of the pan (no overhang). Dark pans are best for heat conduction and crust color.
  • I bake my sourdough pizza @ 450 F. I know my oven. However, if you prefer to bake at a lower temperature, approximately 425 F, you can. Increase the bake times to 18-20 minutes, for both the par-bake and actual pizza bake.
  • Please use quality whole-milk mozzarella cheese (block cheese, not bagged shredded). Bagged shredded cheese contains too many anti-caking agents which will wreck your pizza. The cheese will taste dry and plasticky. Cube any small chunks that are too small to grate, and stick in the corners of the pan for extra crispy edges.
  • Use room temperature ingredients. No cold sauce! This will ensure a crisp, pizza crust crust. It will also keep the oven temperature hot and stable, not steamy.

Directions

  1. 1

    In the evening, combine the sourdough starter and water in a large mixing bowl (I use a fork to mix). Add the flour and salt.

  2. 2

    Transfer the dough to a lightly oiled high-sided 2 qt. dough tub.

  3. 3

    Coat a non-stick 9×13-inch baking pan with 1 tablespoon of olive oil. Use your hands to rub the bottom and sides of the pan.

  4. 4

    Place the baking pan on the bottom rack. Bake the dough @ 450 F for 15-18 minutes, or until the surface is set and the bottom crust is light golden brown. Use tongs to peek underneath the dough to double check. The bottom crust color depends on the type of pan you’re using; adjust the time or oven rack as needed. 

  5. 5

    Top the par-baked pizza crust with tomato sauce. I spread it all over the surface including the crust. Season with salt and pepper. Add the basil leaves, a fresh grating of Parmesan cheese and drizzle with olive oil. Sprinkle with mozzarella cheese taking it to the corners and sides for crispy edges. Tuck any remaining cheese cubes into the corners. Bake @ 450 F, middle or top rack this time, until the cheese is melted and broiled in some spots, about 12-15 minutes. You can even stick it under the broiler to really crisp it up.