1/3 Photos of Sourdough Pizza Crust
Sue Lau's Note:
This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise.
My Private Note
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- 1Preheat oven to 500°F.
- 2Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
- 3Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
- 4Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
- 5Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
- 6Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
- 7Top as desired and cook until browned and cheese is melted.
- 8If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).
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Nutritional Facts for Sourdough Pizza Crust
Serving Size: 1 (62 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 386.6
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 776.7 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 1.6 g
- Sugars 0.1 g
- Protein 6.4 g
The following items or measurements are not included: