1/10 Photos of Sourdough Pizza Crust
1 hr 55 mins
1 hr 30 mins
Donna M.'s Note:
Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.
My Private Note
Units: US | Metric
- 1Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
- 2Select dough cycle and start.
- 3Divide the dough into 4 equal portions and form into balls.
- 4With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
- 5Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
- 6Proof, covered, for about 45 minutes at 85 degrees F.
- 7Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
- 8Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
- 9Bake for 20 to 25 minutes, or until crust is brown.
- 10Remove from oven with bakers peel.
- 11NOTE: It takes practice to transfer the pizza to the stone.
- 12As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.
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Nutritional Facts for Sourdough Pizza Crust
Serving Size: 1 (526 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 401.3
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 584.1 mg
- Total Carbohydrate 71.5 g
- Dietary Fiber 2.5 g
- Sugars 0.2 g
- Protein 9.6 g
The following items or measurements are not included: