Sourdough Pizza Crust

Sourdough Pizza Crust

I've been working on the pizza crust recipe for a while. A good recipe to make pizza when you don't have any yeast on hand. Yields 2 thin Italian style pizzas or 1 american style pizza.

Ingredients

300g starter

30g whole wheat flour

170g All Purpose flour

40g water room temp

1/2 tsp salt

20g Olive Oil

Your starter should be active like in the picture above also the dough will mix easier if your starter is at room temp

Take all of the ingredients and put them in a stand mixer

Mix using the dough hook until the dough has formed into a ball. 

I prefer really thin crust pizza so I divide the dough in half and form a ball out of each. Let rest in your refrigerator 4 hours to overnight, to allow the gluten in the dough to relax. Make sure to oil the bowl so the dough does not stick to the bowl. 

Pull your dough out of the fridge about 20 mins before your ready to roll it out so it can warm up. I pull out my dough while I heat up my pizza stone in the oven. I bake my pizza at 550F.

Once ready on a floured surface, stretch, pull or roll out pizza dough as thin as possible. 

I put cornmeal on my pizza peel so the dough doesn't stick. If you don't have a pizza peel an upside down sheet pan works as well.  Place your sauce and toppings on the pizza and then bake on hot pizza stone.

Bake until done just about 15 minutes.