We love a good pizza night, but these days we rarely buy any of our carbs/breads from the grocery store. BUT let’s be real, who has time for complicated pizza crusts after a long day? Not this tired soul, that’s for sure. But that doesn’t mean we gotta settle for cardboard masquerading as dough. Enter this 4-ingredient sourdough hero, crafted specifically for us busy folk who refuse to sacrifice flavor.
No fancy equipment, no endless kneading, just simple steps and maximum satisfaction. Whether you’re a sourdough master or just starting out, this recipe is your ticket to weeknight pizza bliss. Trust me, your taste buds (and maybe your fam) will thank you.
As a bonus, I’ve included my easy pizza sauce recipe – now you can forget about going to the grocery store all together!
So ditch the delivery apps and preheat that oven. This crust is about to change your weeknight game. This recipe is suspiciously easy, so prepare yourself for some crispy, chewy perfection without the fuss. Now, who’s hungry?
This crust is actually quite similar to my No Knead, Workday Sourdough recipe, just different ratios. 30 minutes before heading out for work, begin by mixing your ripe sourdough starter with the water.
Once the starter has mostly dissolved/combined with the water, add in your bread flour and salt – mix thoroughly by hand incorporating the flour and salt evenly. Allow to rest for 30 minutes.
While your dough is resting, prepare another bowl, smeared with olive oil.
After the 30-minute rest period has passed, perform a set of stretch and folds to the dough (it will be sticky) and transfer to your oiled bowl. Cover your bowl with plastic wrap or a lid.
Head off to work and allow your dough to rest for anywhere between 8 to 12 hours. This rising time period (bulk fermentation) is dependent on the warmth of your dough and where it is rising all day.
Once your dough has nearly doubled, remove it from your bowl onto a well-oiled (9×12 or 17×12) baking sheet pan. (I have cut the bulk fermentation short and still had perfect tasting pizza – so don’t worry if you need to use your dough before it has doubled.)
Using the tips of your fingers, dimple your dough into a loose rectangle and allow it to rest in the pan. Allow your dough to rest, covered, for about 30 minutes and repeat – dimple your dough in order to spread it out further in the pan, and let rest for another 30 minutes.
Preheat your oven to 450o F, and prepare your pizza sauce and additional toppings.
After your dough has rested an additional 30 minutes, it should be loose enough to dimple again and spread out to fill the rest of the pan, if it didn’t already.
“Par bake” your crust for 12-18 minutes (depending on how thick your crust is), until it is slightly golden on the top and bottom. Remove from the oven and carefully top it with your sauce and additional toppings, then bake for an additional ~15 minutes.
Enjoy!
Easy, Workday Sourdough Pizza Crust
Ingredients
Method
- Mix your ripe sourdough starter with the water until nearly dissolved70 g Ripe Sourdough Starter, 260 g Water
- Add in your bread flour and salt – mix thoroughly by hand incorporating the flour and salt evenly380 g Bread Flour, 8 g Salt
- Allow dough to rest for 30 minutes. While your dough is resting, smear another bowl (large enough for your dough to double in) with olive oil.
- Perform a set of stretch and folds to the dough (it will be sticky) and transfer to your oiled bowl. Cover your bowl with plastic wrap or a lid and allow to rest (bulk fermentation) for 8-12 hours.
- Once your dough has nearly doubled, remove it from your bowl onto a well-oiled (9×12 or 17×12) baking sheet pan. (I have cut the bulk fermentation short and still had perfect tasting pizza – so don't worry if you need to use your dough before it has doubled.)
- Using the tips of your fingers, dimple your dough into a loose rectangle and allow it to rest in the pan covered, for about 30 minutes. After this rest, repeat – dimple your dough in order to spread it out further in the pan, and let rest for another 30 minutes.
- Preheat your oven to 450o F, and prepare your pizza sauce and additional toppings.
- Your dough should now be loose enough to dimple again and spread out to fill the rest of the pan, if it didn't already.
- Par bake your crust for 12-18 minutes (depending on how thick your crust is), until it is slightly golden on the top and bottom. Remove from the oven and carefully top it with your sauce and additional toppings, then bake for an additional ~15 minutes!
Craving more sourdough inspiration? Check out my other sourdough recipes like these decadent brownies to top off your dinner! Got questions about this crust? Hit the comments below, and let’s chat!
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