Recipe by Donna M.
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.
Top Review by montyhp
This has become my go-to recipe for pizza crust over the last 5 years. I built a pizza oven on the back patio in 2005 so i make a lot of pizza.
I like this recipe because it uses 2 cups of starter which gives a lot of flavor. I take my starter sample (a few tablespoons) out of thr fridge 2 days before pizza night and feed equal parts flour and water every 12 hours. I end up with enough starter for 2 batches.
I add 1/2 cup cornmeal to the dough in place of 1/2 cup of the flour.
I also mix in a kitchenaid mixer as i dont have a bread machine.
Makes a great crispy thin crust. Cook on a pizza stone for best results.
Update: To all who say this crust is too wet, as with all bread recipes you have to adjust the amount of flour you add due to the amount of moisture in the flour and the humidity in the air. Just keep adding flour until you get to the right consistency.
BTW: 1/6 batch=11 weightwatcher points (before topping)
- 2 cups proofed sourdough starter
- 1 teaspoon salt
- 1⁄2 cup water
- 2 tablespoons oil
- 3 cups white bread flour
Directions See How It's Made
- Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
- Select dough cycle and start.
- Divide the dough into 4 equal portions and form into balls.
- With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
- Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
- Proof, covered, for about 45 minutes at 85 degrees F.
- Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
- Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
- Bake for 20 to 25 minutes, or until crust is brown.
- Remove from oven with bakers peel.
- NOTE: It takes practice to transfer the pizza to the stone.
- As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.