Artisan Overnight Fermented Sourdough Pizza Crust

Name: Artisan Overnight Fermented Sourdough Pizza Crust Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 24 h 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Italian Tipo 00 flour (or unbleached bread flour); 100 g Active bubbly sourdough starter (100% hydration); 340 ml Lukewarm water (68% hydration); 12 g Fine sea salt; 15 ml Extra virgin olive oil; 30 g Semolina flour (for dusting pizza peel)

Jump to Recipe Step-by-Step

If you appreciate Italian meals that deliver bold flavor with minimal cleanup, making this Artisan Overnight Fermented Sourdough Pizza Crust Recipe is sure to become a weekly ritual. By uniting italian tipo 00 flour, active bubbly sourdough starter and lukewarm water in just 24 hr 20 min, every forkful yields that comforting balance of savory richness and rustic Mediterranean warmth.

Ingredients

4 servings

4 cups Italian Tipo 00 flour (or unbleached bread flour)
1/2 cup Active bubbly sourdough starter (100% hydration)
1.4 cups Lukewarm water (68% hydration)
2 tsp Fine sea salt
1 tbsp Extra virgin olive oil
1/4 cup Semolina flour (for dusting pizza peel)

Step-by-Step Instructions

Whisk starter into water; stir in flour and salt. Mix into a shaggy dough; **rest for 30 minutes**.

Perform 3 sets of stretch-and-folds over **2 hours** (every 30 minutes) until dough is elastic and silky.

Divide into 2 equal dough balls. Place in oiled containers; **cold ferment in refrigerator for 24 to 72 hours** to develop deep tangy flavor.

Bring to room temp for **1 hour**. Stretch by hand pushing air into outer crust rim. Top with sauce and cheese; **bake at 500°F–550°F on a preheated pizza stone for 8 to 10 minutes** until charred and bubbly.

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Chef Amara’s Kitchen Secrets & Pro Tips

Never use a rolling pin on sourdough pizza; stretch with fingertips from the center outward to preserve giant air bubbles in the crust rim.
Bake on the highest oven rack position right under the broiler for authentic wood-fired char.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Season in Measured Layers: Introduce small pinches of salt at different cooking stages rather than dumping seasoning on at the end. This draws out moisture and seasons every ingredient to its core. 3. Chef's Kitchen Secret: Never use a rolling pin on sourdough pizza; stretch with fingertips from the center outward to preserve giant air bubbles in the crust rim.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Artisan Overnight Fermented Sourdough Pizza Crust Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.

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Frequently Asked Questions

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Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.

Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 4)

280 Calories

56g Carbs 20% DV

9g Protein 18% DV

2g Fat 3% DV

2g Fiber 7% DV

580mg Sodium 25% DV

Carbs 80% Protein 13% Fat 7%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Italian
Dietary Vegan, Dairy-Free
Total Time 24 hr 20 min
Yield 4 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

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Artisan Overnight Fermented Sourdough Pizza Crust Recipe

Ingredients

Step-by-Step Instructions

Mix & Autolyse

Stretch & Fold

Cold Ferment (24h)