Sourdough Pizza Crust

Recipe by Galley Wench
READY IN: 3hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend together the dry ingredients in mixing bowl.
  • Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
  • Knead for approximately 6-8 minutes until dough is smooth and elastic.
  • Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
  • Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
  • Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
  • DO NOT PUNCH DOWN DOUGH.
  • Dredge hands in flour and remove dough.
  • Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
  • Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
  • Assemble and bake the pizza according to your favorite recipe.
  • Suggestions:
  • Pizza Margherita Recipe #236789.
  • Caramelized Onion and Gorgonzola Pizza Recipe #244305.
  • Pizza/Pasta Sauce Recipe #227656.
  • Grilled PIzza Recipe #322248.
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