Overnight, chewy and crispy sourdough crust made perfect with a charred bottom. Great for pizza night!
We have accidently fallen into the Friday night is pizza night mentality. Something about pizza for dinner at the end of the week feels like an easy dinner for me.
I have tried many different pizza crusts and this one absolutely tops them all. The char on the bottom is reminiscent of a pizza made in an official pizza oven. No more dough lacking in flavor or soggy from toppings.
The dough is started in the morning and ready by dinner, or can be started the night before like these Overnight Sourdough Cinnamon Rolls.
Made with active sourdough starter, the flavor really pushes through. If you don’t have your own sourdough starter of your own, you can see my post All Things Sourdough Starter, for instructions on starting your own. Or you can visit the SHOP page to place an order for some of my dehydrated sourdough starter.
This dough is so simple and tasty you definitely wont be able to stop after just one slice.
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Tools
- cast iron skillet
- mixing bowl
- measuring cups and spoons
- beeswax wraps or wet tea towel
Sample Bakers Schedule
To enjoy the pizza dough the same day, follow the sample schedule below.
8:00 pm: Feed sourdough starter the night before (allow 8-12 hours for starter to be ready),
8:00 am: Mix the sourdough pizza crust to proof during the day.
4:00 pm: Divide dough into four equal parts and allow to rest for 10 minutes.
5:00 pm: Begin following step-by-step directions for making the sourdough pizza crust.
While this is just a sample schedule, you can start them the night before and pop the dough in the fridge until you are ready to make them. You will need to take the dough out about 30 minutes before making them so they can come to room temperature and be easier to handle.
Step-by-Step Instructions
1. Mix the ingredients for pizza dough together until they just come to together.
2. Cover with a beeswax wraps or wet tea towel and set in a room temperature place to ferment for 6-8 hours.
3. At this point you can begin making the pizza crusts or cover and put in the fridge until ready. Divide the dough into four equal pieces and allow to rest for 10-30 minutes.
4. Preheat the cast iron skillet to medium-high heat and turn on the broiler to high.
5. Generously flour a work surface. Feel free to use more as if it gets too sticky. Begin to shape and press out the dough into a circle, about 8 to 10 inches.
6. Lay the pizza crust in a preheated cast iron skillet and allow to bake 3-4 minutes. Check the bottom until you have reached the desired char you are looking for.
7. While the dough is still in the cast iron skillet, put on your pizza toppings and transfer to the middle rack in your preheated oven. Cook for an additional 3-4 minutes until you’ve reached the doneness you desire. We like ours pretty dark in color around here.
8. Pull out of the cast iron skillet, allow to cool for a few minutes, then cut and enjoy!
Pizza Variations
The options are endless with this dough. Here are a few we have tried:
- Meat Lovers: red sauce, sausage, pepperoni, bacon, and cheese.
- Alfredo: alfredo sauce, cheese, spinach, bacon, and chicken.
- Breakfast: bacon, spinach, cheese, and fried eggs.
Tips
- This dough can be made in advance and stored in the fridge for up to a week. Just pull out and allow to come to room temperature before cutting and cooking.
- Have your pizza toppings on hand ready to put on the crust. The crust cooks quickly and you don’t want to end up behind. I may have burned a pizza or two while learning the hard way.
- Use as much flour as your need to if the dough is still pretty sticky.
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Here are some other posts you might enjoy. Comment below if you try this pizza crust recipe sometime, or tag me on Instagram. I’d love to see your baking projects as well.
Here are some other recipes you might enjoy!
Recipe
Overnight, chewy and crispy sourdough crust made perfect with a charred bottom. Great for pizza night!
Cook Time: 10 mins. Fermentation Time: 8 hours. Total Time: 2 1/2 hours
Makes: 4 (8 inch) pizzas Author: Elizabeth Loveday
Ingredients
- 1/2 cup active sourdough starter
- 4 cups of all purpose flour
- 1 1/2 cups of water
- 2 tsps. salt
- 2 tbsp. olive oil
Directions
1. Mix the ingredients for pizza dough together until they just come to together.
2. Cover with a beeswax wraps or wet tea towel and set in a room temperature place to ferment for 6-8 hours.
3. At this point you can begin making the pizza crusts or cover and put in the fridge until ready. Divide the dough into four equal pieces and allow to rest for 10-30 minutes.
4. Preheat the cast iron skillet to medium-high heat and turn on the broiler to high.
5. Generously flour a work surface. Feel free to use more as if it gets too sticky. Begin to shape and press out the dough into a circle, about 8 to 10 inches.
6. Lay the pizza crust in a preheated cast iron skillet and allow to bake 3-4 minutes. Check the bottom until you have reached the desired char you are looking for.
7. While the dough is still in the cast iron skillet, put on your pizza toppings and transfer to the middle rack in your preheated oven. Cook for an additional 3-4 minutes until you’ve reached the doneness you desire.
8. Pull out of the cast iron skillet, allow to cool for a few minutes, then cut and enjoy!
Over Easy Homestead 
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