Sourdough Pizza Crust
Course: DinnerDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
30
minutesCrispy on the outside, chewy on the inside, with a complex flavor from the slow-fermented sourdough starter
Ingredients
1 cup Sourdough Starter (active or discard)
2 cups lukewarm water
4 cups unbleached all-purpose flour
1/4 tsp salt
1 tbs sugar or honey
Directions
- Wish the water, starter, and honey (if using) together until it has a milky color.
- Add in the flour, salt, and sugar (if using) and mix with a dutch whisk until well combined. Your mixture will be very running and not very dough like, that’s okay!
- Put a lid on your bowl or cover with plastic wrap. Allow your dough to ferment in the fridge for 24 hours, up to 3 days. You can use it immediately, but it is better the longer allowed to ferment
- When ready to bake, preheat your oven to 425 degrees. Allow your pizza stone to preheat with your oven.
- Remove the pizza stone and sprinkle with cornmeal or semolina flour (optional). Then pour, yes pour, half of the dough mixture on to the stone. This recipe makes 2 crusts.
- Allow your pizza crust to pre-bake for 5-10 minutes. Just until it is slightly getting a color to it. When it’s done pre-baking, take the crust out of the oven. Top with your pizza sauce and toppings. Bake for another 10-15 minutes, until the crust is browning and the cheese is melted. I like to finish mine off with a quick 1-2 minute broil to give it some extra color.
