Sourdough Pizza Crust by ~Nimz~

[Susie D]

Sourdough Pizza Crust
by ~Nimz~

Making homemade pizza is one of my favorite things to prepare. There are some wonderful recipes for pizza crust on zaar and this is just one, using your sourdough starter. The amount of flour and water will depend on the texture of your starter, so adjust until you get a nice firm dough that is easy to work with.

Things you will need

A standup mixer


1/2 cup warm water (110-115 degrees F) and 2 1/4 teaspoons active dry yeast.


2 tablespoons good quality olive oil, 1 teaspoon sugar, 1 teaspoon salt and 1 1/2 teaspoons dry Italian Seasoning.


1 1/2 cups proofed starter


2-3 cups all purpose flour (or use 1/2 wheat and 1/2 white flour.


Extra olive oil and yellow cornmeal (about 1-2 tablespoons)


A large pizza pan or pizza stone


MAKING THE DOUGH


Using a standup mixer, dissolve the yeast in the warm water in the mixing bowl and let sit for 8-10 minutes. (Mixture should be frothy)




Add olive oil, salt, sugar and Italian Seasoning and mix well. Mix in your proofed sourdough starter and mix well.


Add 2 cups of flour and mix well, adding additional flour as needed (I have used as much as 3 1/2 cups of flour with one of my starters). Using the dough hook, knead the dough for about 8 minutes, adding additional flour until the dough pulls away from the side of the bowl.


With slightly greased hands, transfer the dough to a slightly greased bowl, turning once to coat with the oil. Cover with a light cloth and let rise for about an hour and a half, or until double in size.




Punch down and let the dough rest for 2-3 minutes.


Spray a pizza pan or pizza stone with cooking spray and lightly dust with yellow corn meal.



You can then transfer the dough to the pizza pan and roll it out to where it fits your pan. Or, you can transfer the dough to a lightly floured counter top and carefully pull up on the edges of the dough, allowing the weight of the dough to stretch. Continue this process all around the dough edges until it becomes the size you want.





Then transfer the dough to your pizza pan, and push out on the sides so the dough conforms to the size of your pizza pan.






Using a fork, prick tiny holes all over the spread dough, being careful not to tear the dough.


Bake in preheated oven at 425 degrees for 10 minutes or until lightly browned.

Remove from oven and lightly brush with olive oil.


Add your favorite toppings and bake at 400 degrees until the edges are golden brown and the cheese is melted, about 20 minutes.

Enjoy.

[duonyte]

This is great, Nimz- I've made lots of sourdough, but never any pizza crusts. I will have to definitely put this on the list of things to do later this year.

[Susie D]

I didn't know about proofing the starter so this is on tomorrow's list to do. Terrific presentation Nimz. I am really excited about sourdough!

[Rita~]

This looks delish too!

[~Nimz~]

Thanks. I hope it works for you because the sourdough crust adds such a great flavor to any of your favorite toppings.

[Jenny Mac]

When I make a loaf of Sourdough Potato and Oatmeal bread on a Sunday, I generally add another cup of flour to the mix, then we use a third of the dough to make our Sunday evening pizza.
It makes a wonderful crust and a great base for our toppings. Yesterday we had home made tomato sauce, Roasted vegetables and Goat's cheese. Gorgeous.

[Chef #812264]

Wow, that's great. I usually make pizza with the help of ready pizza-base, but had never tried at home. You have explained it so clearly. Thanks for the info.

[Annie 007]

i really enjoyed your recipe. with all the steps clearely explained and the pics!! i look forward to try it tonight!

[Bonnie G #2]

Thanks Nimz, this was so interesting and very clear. I really enjoyed it and will be making this later this week.

[Erin R.]

Delicious! I always keep a couple of pizza crusts in the freezer for whenever we want one, and this will definitely be rotated with my whole wheat recipe. Wonderful taste, and I always welcome new opportunities to give my starter some attention. Thanks, Nimz.