Sourdough Pizza Shells
Transform your homemade pizza experience with these irresistibly chewy and perfectly crisp Sourdough Pizza Shells! Crafted from an active and bubbly sourdough starter, these shells offer a wonderfully tangy flavor profile that sets them apart from standard pizza bases. The dough’s slow rise ensures a light, airy texture, while a touch of olive oil keeps it supple and easy to work with. Pre-baking the shells allows you to customize your toppings with ease, making this recipe ideal for busy weeknights or meal prepping—you can even freeze the shells for later use. Whether you’re hosting a pizza night or indulging in a gourmet solo dinner, these sourdough pizza shells will elevate your savory creations to artisan-level deliciousness! Perfect keywords include “sourdough pizza crust,” “homemade pizza recipe,” and “easy sourdough pizza dough.”
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 250 grams All-purpose flour
- 150 milliliters Warm water
- 15 milliliters Olive oil
- 5 grams Salt
- 30 grams Semolina flour (for dusting)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Mix until well blended.
Step 2
Add the all-purpose flour and salt to the wet mixture. Stir with a wooden spoon or dough hook until the mixture starts to come together into a shaggy dough.
Step 3
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough using a stand mixer with a dough hook attachment for 5-6 minutes.
Step 4
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm area for 4 hours or until it doubles in size.
Step 5
After the dough has risen, turn it out onto a lightly floured surface and divide it into two equal portions.
Step 6
Shape each portion into a ball by tucking the edges under and rolling it against the surface of the counter. Let the dough balls rest for 20 minutes, covered with a damp cloth.
Step 7
Preheat a pizza stone or baking steel in your oven at the highest temperature (250°C/480°F or as high as your oven will go) for at least 30 minutes to ensure even heat distribution.
Step 8
Dust your work area and rolling pin with semolina flour. Take one dough ball and roll it out into a thin, circular shell approximately 10-12 inches in diameter. Repeat with the second dough ball.
Step 9
Transfer the shaped pizza shell to a piece of parchment paper or a pizza peel dusted with semolina flour to prevent sticking.
Step 10
Pre-bake the pizza shells on the preheated stone or steel for 2-3 minutes until they are slightly firm but not fully cooked. Remove them from the oven and let them cool if not topping immediately.
Step 11
Top the pre-baked shells with your favorite pizza toppings and bake for an additional 7-8 minutes, or until the toppings are cooked through and the crust is golden brown and crisp.
Step 12
Slice and serve immediately, or store the plain pizza shells in the freezer for future use.
Nutrition Facts
| Serving size | (571.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1205.8 |
| Total Fat 17.2g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1972.5mg | 0% |
| Total Carbohydrate 224.4g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 0.8g | |
| Protein 31.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 45.2mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 371.9mg | 0% |
Source of Calories