Recipe by KennKonn
This recipe will give you 2 crusts. Wrap the other one up for later use if not needed. Wonderful crunchy great-tasting crust.
Top Review by under12parsecs
I have always been a crust girl. If the crust isn't spectacular, the pizza just isn't worth eating. This, dear friends, is most assuredly a pizza worth eating!!! Delightfully chewy interior, crisp lovely outer crust, and oodles and oodles of sourdough flavor...I could eat nothing but the crust and be completely and totally satisfied. I made one pizza with red sauce, ham, mushrooms and onions and one with caramelized onions instead of sauce. I topped both with a blend of cheddar, mozzarella, and provolone.
- 1 1⁄4 cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 cup sourdough starter, room temp
- 3 -3 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 2 cups mozzarella cheese
- 1⁄2 cup parmesan cheese
- 3 tablespoons cornmeal
Directions See How It's Made
- Sprinkle yeast into warm water and sugar.
- Stir and let stand until it because foamy.
- Mix in Oil, sourdough starter,salt and one half of the flour.
- Gradually add enough of the remaining flour to make a dough.
- Turn dough onto smooth, lightly floured surface.
- Knead until smooth and elastic.
- Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. This will take about an hour.
- Punch down and shape into two pizza crusts.
- Preheat oven to 400 degrees.
- Sprinkle pizza pan or baking stone with Corn meal before placing the crust on it.
- Prebake crust for 10 minutes.
- Remove from Oven.
- Brush crusts with olive oil and spread with tomato sauce, then top with toppings of your choice.
- Sprinkle with grated mozzarella cheese and parmesan cheese, if desired.
- Bake for 25-30 minutes at 425 degrees. Might take longer depending how thick your toppings are.
- Prep time includes rising time.
- 8-10 servings per pizza crust depending on size of slices.