Sourdough Pizza Crust

Sourdough Pizza Crust

When in doubt, make pizza. That’s our moto! Okay, not really, but it should be. We eat A LOT of homemade, sourdough pizza – at

PIN IT!
PIN IT!

least one per week. It’s an easy go-to dinner,  and a great way to use your sourdough starter that’s been building up! Best of all, there’s no such thing as pizza-rules! Make it however you like, with whatever you have! Heck, I’m sure a pickle and tuna pizza would even be good, most people have those ingredients on hand–like a big, tuna melt… yummm big tuna melt (can you tell I’m starving as I write this?)

What makes a sourdough pizza crust so awesome? Well first of all, it has that sour taste that we’ve all grown to know and love. It’s also crisp, fermented and delicious!

To make a sourdough pizza crust, of course, you’ll need sourdough starter. If you missed my post on “How To Make a Sourdough Starter,” that I posted a few weeks back, here it is. You’ll want to get going on this (and trust me, you want to get going on this), and then come back to this recipe next week! The Sourdough Starter post will also explain how, health wise, sourdough is superior.

Okay, let’s get started!

You’ll need:

  • 1.5 cups sourdough starter
  • 1.5 cups flour (I use half organic whole wheat, and half organic white, but spelt would be great, too)
  • 1 tbsp olive oil (plus more for brushing on the crust)
  • 1 tsp quality salt

CrustCombine all of the ingredients in a large, mixing bowl. Turn the out dough onto a flour-dusted surface and kneed a few times. Cover with a tea-towl and it rest for about an hour on the counter. You can also make the dough the night before and let it rest, up to 24 hours, in the refrigerator until needed.

Preheat the oven to 450°. Roll out the dough to your desired shape. My pizza’s are usually a pretty funky shape, rarely pizza-perfect-round. Place on a well greased baking sheet or silicone mat or both (like I do.) Fold the edges into crusts, and brush the crust with olive oil. I like to sprinkle the crust with a little extra salt, pepper and dried rosemary before pre-cooking it, but this is entirely optional.
Pre-cook the crust for 10 min. Remove from the oven and top up with your favorite toppings! Pop the pizza back into the oven for 15-20 min. Viola, sourdough pizza! Pre-cook the crust for 10 min. Remove from the oven and top up with your favorite toppings! Pop the pizza back into the oven for 15-20 min. Viola, sourdough pizza!
pizza
Sourdough Pizza Crust
 
Author:
Ingredients
  • 1.5 cups sourdough starter
  • 1.5 cups flour (I use half organic whole wheat, and half organic white, but spelt would be great, too)
  • 1 tbsp olive oil (blush more for brushing on the crust
  • 1 tsp quality salt
Instructions
  1. Combine all of the ingredients in a large, mixing bowl. Turn the out dough onto a flour-dusted surface and kneed a few times. Cover with a tea-towl and it rest for about an hour on the counter. You can also make the dough the night before and let it rest, up to 24 hours, in the refrigerator until needed.
  2. Preheat the oven to 450°. Roll out the dough to your desired shape. My pizza's are usually a pretty funky shape, rarely pizza-perfect-round. Fold the edges into crusts, and brush the crust with olive oil. I like to sprinkle the crust with a little extra salt, pepper and dried rosemary before pre-cooking it, but this is entirely optional.
  3. Pre-cook the crust for 10 min. Remove from the oven and top up with your favorite toppings! Pop the pizza back into the oven for 15-20 min. Viola, sourdough pizza!

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only promote products that uphold to Modern Hippie Health and Wellness’s values.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: