Sourdough Pizza Crust Recipe

20h 20m
Serves 4
https://littlespoonfarm.com/sourdough-pizza-crust-recipe/

Directions

  1. 1The night before you want to bake: Add 1/3 cup (100 g) sourdough starter discard, 2 teaspoons (10 g) fine sea salt, 2 tablespoons (30 g) olive oil, 1/3 cup + 1 tablespoon (50 g) whole wheat flour, 3 3/4 cups (450 g) all-purpose flour, and 1 1/3 cups + 1 teaspoon (325 g) water to a large mixing bowl and mix by hand until fully combined.
  2. 2Cover the bowl and let the dough ferment at room temperature overnight.
  3. 3The next morning: Perform a set of stretch and folds to strengthen the dough by wetting your hand to prevent sticking, gently pulling one side up, folding it over itself, and repeating on all sides until a full circle is completed.
  4. 4Cover the bowl and refrigerate for 8 to 36 hours; the dough can be used immediately, but cold fermenting develops more flavor.
  5. 5When ready to cook: Remove the dough from the fridge and let it rest on the counter for 30 minutes at room temperature.
  6. 6Divide the dough into 4 equal pieces.
  7. 7Shape each portion into a ball on a generously floured work surface.
  8. 8Cover the dough with a tea towel and let them rest for 30 minutes.
  9. 9Turn on your oven's broiler to HIGH.
  10. 10On a stovetop, heat a cast iron skillet over medium to medium-high heat.
  11. 11If needed, lightly oil the cast iron skillet to prevent sticking.
  12. 12While the skillet is preheating, press a dough ball into an 8" circle on a floured surface using your hands, using more flour as needed to prevent sticking.
  13. 13When the skillet is hot, lay the circle of dough in it.
  14. 14VERY carefully use your fingers to press the edges of the dough to cover the bottom of the skillet.
  15. 15Immediately add the sauce and toppings to the crust and cook for 5-6 minutes or until the bottom of the crust starts to char.
  16. 16Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza for 2-4 minutes.
  17. 17Remove from the oven, slice, and serve hot.
  18. 18Make sure to keep an eye on it to prevent the toppings from burning, as broiler temperatures can vary.
  19. 19Place the pizza stone in a cold oven and preheat it to 450°F (232°C).
  20. 20Press the dough into a crust and add your desired toppings; the dough can be divided into 4 personal-sized pizzas or 2 larger pizzas.
  21. 21Once the oven and pizza stone are heated, carefully use a pizza peel to transfer the dough directly onto the pizza stone, moving quickly to avoid the dough from losing its shape.
  22. 22Alternatively, you can shape the pizza on a piece of parchment paper and then transfer it to the baking stone.
  23. 23Bake the pizza for 15-20 minutes or until the toppings are done and the crust is cooked through.

Ingredients

  • 0.33 cup sourdough starter discard
  • 2 teaspoons fine sea salt
  • 2 tablespoons olive oil
  • 0.33 cup whole wheat flour
  • 1 tablespoon whole wheat flour
  • 3.75 cups all-purpose flour
  • 1.33 cups water
  • 1 teaspoon water
  • pizza sauce
  • homemade pesto
  • your choice of toppings

Equipment

Kitchen Scale12" Cast Iron Skilletpizza stonepizza peel

Tips

  • If using active starter, reduce to ¼ cup (50 g).
  • If using regular table salt, use 1 ½ teaspoons. If using flaky sea salt, use a heaping 2 ½ teaspoons. If on a low-salt diet, reduce salt by half.
  • All-purpose flour can be substituted with bread flour or 00 flour; adjust water slightly as they absorb differently.
  • If the dough feels too sticky, reduce the water by 25 grams next time. If it feels too stiff, add 25 grams.
  • If the dough is difficult to shape, let it rest for 15-20 minutes to allow the gluten to relax.
  • If the dough is too thick, cook longer on the stovetop at a lower temperature or put under the broiler for a few minutes before adding toppings to avoid a "gum line."
  • In warmer months, reduce initial water by 25 grams.
  • For a variation, use 75g whole wheat flour and 425g all-purpose flour; this will slightly reduce hydration.

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