Sourdough Pizza Crust
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Makes one 16 inch crust or two 12 inch crusts. Can
make from start to finish in one hour by raising dough in
oven.
Ingredients
1 cup sourdough starter, unfed (straight from the fridge)
1/2 cup hot tap water
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/2 teaspoon instant yeast
Directions
Recipe summary
Hands-on time:
10 mins. to 15 mins.
Baking time:
16 mins. to 18 mins.
2) Mix to combine, then knead till smooth and slightly
sticky, about 7 minutes at medium speed using a stand Total time:
mixer with dough hook.
4 hrs 56 mins. to 5 hrs 33 mins.
3) Place the kneaded dough in a lightly greased
Yield:
container, and allow it to rise till it's just about doubled
one 14" round, or large
in bulk (can reduce to 30 minutes by heating oven to
rectangular thick-crust pizza; or
120 degrees, turning off, and leeting dough raise in
two 12" round thin-crust pizzas.
oven.
4) Preheat your oven to 450°F.
1) Add starter, hot water, flour, salt, and yeast into a
mixing bowl.
5) For two thinner-crust pizzas, divide the dough in
half, shaping each half into a flattened disk. Drizzle two
12" round pizza pans with olive oil, tilting the pans to
coat the bottom. Place half the dough in each pan.
Gently press the dough towards the edges of the pans. (I
prefer one 16 inch pan and will double recipe and make
two pizzas)
6) Add sauce, oregano, and desired ingredients
7) Bake 16-18 minutes (check at 15 minutes on
convection bake)
Yield: one 14" round, or rectangular thick-crust pizza;
or two 12" round thin-crust pizzas.
Be aware of some sourdough dynamics here. The lessused your starter, the more liquid on top, the more sour
it's likely to be; using a starter that hasn't been fed for
weeks will yield a pizza crust that rises slowly, and
tastes quite tangy. This type of crust is handy when you
want to make dough in the morning, and have pizza
ready for dinner. On the other hand, a starter that's fed
regularly will yield a less-sour crust, one that will rise
much more quickly. This is a great "weekend" crust, as
you can shape it at 8 a.m., and have pizza for lunch.