Wednesday, March 7, 2012
Sourdough pizza crust is our new favorite. I struggled with sourdough pizza crust for months. I have met success after learning to use a pizza peel and baking stone. If you don't use a stone, I find that it is best to pre-bake the crust for a few minutes before loading on the toppings. I usually double this recipe and divide it into three 12 inch crusts but you can make your crust thinner or thicker as you desire.
Sourdough Pizza Crust
1 1/2 cup sourdough starter
1 T oil
1 tsp salt
1 T honey
1 or more cups whole wheat flour (or white if you prefer)
Several hours before you wish to eat, combine all ingredients together. Depending on the hydration of your starter, you may need more flour, but the dough should be very soft and not stiff. Knead dough well. Allow to rest at room temperature in covered bowl for an hour or two. The dough will not rise much.
Preheat oven to 550 degrees. If using a baking stone, preheat the stone as well. Roll out dough to thickness desired. Place toppings on pizza, slide onto stone if using, and bake for about seven minutes. Bake time will depend on crust thickness and how many toppings. Enjoy!
For more sourdough information - see the sourdough page.