I haven’t met a single person yet who doesn’t like pizza. This pizza crust recipe is sure to please just about any crowd. Also, the great thing about this sourdough pizza crust is it delivers the benefits of being a sourdough recipe while also satisfying that pizza craving.
Sourdough contains wild yeasts and bacteria that are great for your gut health. In addition, sourdough also tends to be easier to digest for most people. Plus, the tanginess of the sourdough adds even more flavor to this dish.
Besides the fact this is pizza, another thing I love about this recipe is that you can make the crusts ahead of time and freeze them until you are ready for pizza again. This is crucial for busy moms like me and busy people in general. It takes me about 20 minutes to get the oven preheated, add the toppings to my frozen crust and bake! This is record time for getting dinner on the table. Now, let’s get to cooking!
- Prep Time: 12.5 hours
- Bake Time: 1 hour
- Total Time: 13.5 hours
Equipment
- Large glass or metal bowl
- Silicone spatula/spoon
- Rolling pin
- Cast iron skillet
- Metal spatula
Ingredients
- 300 g (1 1/3 cups) active sourdough starter
- 30 g (5 tsp) sea salt
- 25 g (2 tbsp) olive oil
- 850 g (7 cups) all purpose flour
- 150 g (1 cup) bread flour
- 700 g (3 cups) water
Instructions
- First, add all your ingredients to a large bowl.
- Next, mix up ingredients until well combined.
- In 30 minutes, perform one stretch and fold.*
- Set bowl on the counter to ferment for 10-12 hours or overnight.
- Optional step: Ferment for 48 more hours in the refrigerator.
- To cook: Heat a cast iron skillet over medium high heat and set oven to high broil or 500 F.
- Next, separate the dough into 8 pieces and place on a floured surface.
- Place one piece of dough down on the floured surface and sprinkle the dough generously with flour if sticky to the touch.
- Then, roll out the dough using a rolling pin into a circular shape
- Place the rolled out dough onto the skillet and cook for about 2 minutes.**
- Next, place the cast iron skillet under the oven for about a minute.
- Remove the pizza from the skillet and place on a cooling rack.
- Repeat until all dough is used.
- Finally, enjoy your hard work!
Notes
- *This step can be skipped but may add more rise to the crust.
- **The metal spatula can be used to check the doneness of the crust. You are looking for a golden to brown color on the bottom. Some spots can be a little charred if that’s what you prefer. I think it gives a nice flavor.
- I like to bake my crusts until they are slightly under done so they finish up baking once toppings are added and they go back in the oven. This way the crusts don’t come out overcooked.
- These crusts can be frozen for later use following the cooling step. Make sure the crust is fully cooled before placing in the freezer.
Sourdough Pizza Crust
8
servings12.5
hours1
hourIngredients
300 g (1 1/3 cups) active sourdough starter
30 g (5 tsp) sea salt
25 g (2 tbsp) olive oil
850 g (7 cups all purpose flour)
150 g (1 cup) bread flour
700 g (3 cups) water
Instructions
Add all ingredients to a large bowl.
Mix up ingredients until well combined.
In 30 minutes, perform one stretch and fold.*
Set bowl on the counter to ferment for 10-12 hours or overnight.
Optional step: Ferment for 48 more hours in the refrigerator.
To cook: Heat a cast iron skillet over medium high heat and set oven to high broil or 500 F.
Separate the dough into 8 pieces and place on a floured surface.
Place one piece of dough down on the floured surface and sprinkle the dough generously with flour if sticky to the touch.
Roll out the dough using a rolling pin into a circular shape
Place the rolled out dough onto the skillet and cook for about 2 minutes.**
Next, place the cast iron skillet under the broiler for about a minute
Remove the pizza from the skillet and place on a cooling rack.
Repeat until all dough is used.
Enjoy!
Notes
- *This step can be skipped but may add more rise to the crust.
- **The metal spatula can be used to check the doneness of the crust. You are looking for a golden to brown color on the bottom. Some spots can be a little charred if that's what you prefer. I think it gives a nice flavor.
- I like to bake my crusts until they are slightly under done so they finish up baking once toppings are added and they go back in the oven. This way the crusts don't come out overcooked.
- These crusts can be frozen for later use following the cooling step. Make sure the crust is fully cooled before placing in the freezer.
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