Sourdough Pizza Crust

I always try to keep pizza dough on hand as it is a quick meal idea.  If the dough has been in the refrigerator for awhile, they can always be used as bread sticks or calzones.  They can even be frozen.  So they rarely go to waste!

Sourdough Pizza Crust



400 g flour

      (I mix all purpose and whole wheat)

1 tsp salt

1 tbsp sugar (optional)

6 oz water

1.8 oz oil (I use olive)

120 g starter



In a large bowl, mix sourdough starter and lukewarm water.  Add remaining ingredients to your bowl.  Mix and knead until you have a nice smooth ball.  If too sticky, add more flour.  If too dry, add some water.  Place in bowl and cover.

I allow it to proof for up to 4 hours on the counter.  

I split and shape these into two balls.

Refrigerate for a day or more.  (You can cook them on same day)  You can store them into individual plastic bags.  Allow room for expansion.  

When you are ready to make your pizza, leave them on the counter for an hour prior and get your oven nice and hot.  500 degrees works for my oven.  I roll the dough out on parchment paper and make my pizza on it which makes it easier to get into the oven.  I cook on a pizza stone, but a pan works as well.  With the parchment paper, I use the pizza peel and put the pizza and paper on stone.  In about 3 minutes, I slip the pizza off of the paper and directly onto the stone.  Finish cooking.  

Keep an eye on it as oven times vary.  Mine take about 8 minutes at this temperature.

Alternately, just spray a cookie sheet and make the pizza directly on that.  I would cook at a lower temp though, like 450.  

The flavors will continue to develop the longer they are in the refrigerator.

This is also a nice dough for a deep dish pizza cooked in a cast iron pan!

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