Step 1

Either the night before or on the morning of the evening when you want to bake your sourdough pizza, start making the dough.

Step 2

In a medium sized bowl or the bowl of your stand mixer, combine 3 cups (300g) of flour, 1 ½ tsp of salt, and 1 tsp of instant or dry yeast. Stir the dry ingredient to combine.

Step 3

To this bowl add 2 tablespoons of olive oil, ¼ cup (90g) of sourdough starter, and ¾ cup (180 ml) of warm water. I like to add ½ cup of water first and add the remaining ¼ cup later, if needed. You want this dough to be on the slightly sticky side but not so much that it sticks to your hands.

Step 4

Either with your hands on a work surface or with the dough hook attachment of your stand mixer, knead the dough for 5-10 minutes.

Step 5

Form the dough into a ball and place it in a non-reactive bowl. Lightly cover the bowl with a beeswax wrap or other lid.

Step 6

Let the dough rest in a cool kitchen on the counter or otherwise in the refrigerator for at least 4 hours. For best results, let the dough rest for 8-24 hours.

Step 7

Remove the dough from the bowl and transfer it to a lightly floured work surface.

Step 8

Cut it in half for two 15" pizza crusts or in 3 equal portions for 3 12" pizza crusts.

Step 9

With a rolling pin, roll the pizza dough out into disks.

Step 10

I like to brush some olive oil onto the pizza dough with a pastry brush. This helps your pizza not getting soggy when adding toppings. It also give the pizza crust a nice crunch if you're baking it blind.

Step 11

You can bake this crust blind (see below how to keep it for later) or add your favorite toppings (also see below).

Step 12

Bake at 450˚-500˚F or under the broiler until the cheese is bubbly and golden-brown.