This sourdough crust is good thin or thick. We most often make a “Grandma pizza” in our house, which means spreading the dough into a well-oiled rimmed baking sheet for a rectangular pie. That gives a medium thickness to the crust, with a nice bready chew and a focaccia-like bottom crust. One word of caution: If you’re planning to be able to handle and shape your dough, you will absolutely need to add more flour to achieve the consistency you’re looking for (notes on how to do this follow the recipe).
2 1/2 cups sourdough sponge
1 tablespoon honey
3/4 cup lukewarm water
4 cups flour of your choice (we like white whole wheat)
1 tsp. salt
3 tablespoons extra virgin olive oil
In a large bowl — preferably the bowl of a stand mixer fitted with a dough hook, though you can also make this by hand — combine the sponge, honey, and water. Mix well.
Gradually add the flour and salt and mix until the flour is well incorporated and no large lumps remain. Stream in the olive oil while mixing continuously. You should end up with a very sticky, wet, somewhat shiny dough.
If using a stand mixer, increase the speed to medium-high and let the dough work for 5 minutes. If mixing by hand, wet — don’t flour — one hand and use it to turn and fold the dough inside the bowl, working it gently for 5-7 minutes until it’s smooth and homogenized. If the dough sticks to you, wet your hand again. Cover the bowl with a clean tea towel and set in a warmish place, free from drafts, for 2-4 hours. The dough should rise somewhat and look puffed, but may not entirely double in size. You can also make this dough in advance and place in an oiled container in the refrigerator, covered, for 24-48 hours. It should actually rise slowly during that time and can be used after bringing it up to room temperature by leaving it on the counter for an hour or so.
To bake, spread half of the dough into a well-oiled rimmed baking sheet, using lightly wet or oiled hands to help in spreading. Save the other half, well-wrapped, for a later use (it will keep in the refrigerator for 3-5 days or can be frozen for 3 months), or set aside for immediate use.
Top the dough as desired and bake in a preheated 450 degree oven for 15-20 minutes, until the crust is golden brown and lifts easily away from the pan.
*To make formed pizzas or any other item that requires you to handle your pizza dough: Add 1/2 cup of extra flour when making the dough initially. After rising, liberally dust the dough, in its bowl, with flour and turn a few times, adding flour as needed until it pulls away from the bowl easily and isn’t too sticky to handle. Turn out onto a lightly floured surface and handle as needed, adding flour only as absolutely necessary to keep the dough shaped and workable.