Incredible Sourdough Pizza Crust
"This recipe will give you 2 crusts. Wrap the other one up for later use if not needed. Wonderful crunchy great-tasting crust."
photo by under12parsecs
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Yields:
-
2 Crusts
- Serves:
- 8-10
ingredients
- 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
- 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.
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Reviews
-
Best pizza crust ever. We brush it with oil and sprinkle with garlic and parmesan before we add the meat and cheese. Wonderful "sauceless" pizza. -
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.
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this was wonderful! My family loved it!! How long can you keep the crust in the fridge for? -
I just made this recipe for my husband and I and it's sooooo yummy, and easy since I already had a sourdough starter ready to go. The dough was crisp and delicious. This one is a keeper!!
RECIPE SUBMITTED BY
KennKonn
Canada
<p>I love to bake, I love to cook and I have a nasty cookbook/recipe fetish (looking at my mom's and grandma's collections Its genetic I think!!). I also collect Pillsbury Dough Boy things. I am very anal and competetive when it comes to my food...I like to entertain but find I over do it.<br /><br />I am married to my best friend, we have two kids and have been married?10 1/2 years. We are not fussy eaters except the hubby hates beets. I can live with that one thing. <br /><br />I grew up on a mixed ranch just east of the Sask/AB border south of Lloydminster. I grew up around horses and cattle. I love going home back to the animals and the farm. I spent a lot of my childhood with my grandma. She was a wonderful baker who went through the depression, I learned so much from her from her experiences. I love making her "heritage" recipes, brings my childhood back for my children and my brothers who enjoyed the treats. Her Blueberry muffin recipe is one of my absolute favorite. When I was still at home I was put in charge of meals at harvest time from the time I was old enough to use the stove. I loved coming home from school to make a big meal to haul out the field. All my friends when home to sit in front of the tv and I stood at the stove. <br /><br />I grew up in the local 4-H club, spent 10 years as a member. I am still a huge supporter of our club and very proud of its history. My mom and I organized a 50th Anniversay cookbook in 1997. It is probably my most used paper cookbook...zaar being my most used online of course. <br /><br />I love to can. I started with Aunt Lori's salsa a few years ago. I have expanded to jams, jellies, pickles,..whatever catches my eye at the time. I am a berry picker and love that fresh fruit to make the homemade jams and jellies. Being raised in Sask we have the opportunity to pick a variety of wild berries...Saskatoons, pincherries, chokecherries, strawberries, raspberries, blueberries, thorn apples, gooseberries,currents...we have picked them all. <br /><br />I will rarely post anything less than a 4 star review and most of the time just won't post a review until I have tried the recipe a second time. It could be my error. I don't count the dayhome kids opinion in my ratings because they like something one day and hate it the next <br /><br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg" alt="" /></p>
