Description
Level up pizza night with this high-protein sourdough pizza crust recipe that’s crisp outside and soft inside. By combining an active sourdough starter with protein-rich ingredients like vital wheat gluten, whey powder, or Greek yogurt, you’ll craft a crust that delivers deep fermentation flavor, superior chew, and added nutrition. This guide covers ingredient selection, step-by-step mixing and kneading, bulk fermentation techniques, shaping, baking on a preheated pizza stone, troubleshooting tips, and FAQs to ensure you achieve a golden, airy, protein-packed sourdough pizza crust at home.
Ingredients
Instructions
1. Feed sourdough starter and allow it to become active and bubbly
2. In a bowl combine flour, starter, water, salt, oil, and protein additions until a shaggy dough forms
3. Rest the dough for 30 minutes for autolyse
4. Knead the dough by hand for 8–10 minutes or with a mixer for 5 minutes until smooth and elastic
5. Perform stretch and folds every 45 minutes during a 4-hour bulk fermentation until dough doubles
6. Divide dough into portions, shape into balls, and rest for 30–45 minutes
7. Preheat oven with pizza stone to 500°F (260°C) for at least 45 minutes
8. Hand-stretch dough on a floured surface and transfer to peel or tray
9. Add sauce, cheese, and toppings and bake for 10–12 minutes until crust is golden
10. Cool pizza on a rack for 5 minutes before slicing
- Prep Time: 5 hours
- Cook Time: 12 minutes
- Category: pizza
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 medium pizza
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 0
Keywords: high-protein, sourdough, pizza, pizza crust, sourdough starter, protein pizza, homemade pizza, bread flour, vital wheat gluten