Perfect Sourdough Pizza Crust

Farm house recipes from the heart


I absolutely LOVE this crust. It does take a little time for the ferment, but it's time well spent. Plus a batch makes 5 medium or thin crust large pizzas. Make a double batch and freeze them! Makes dinner easy on those busy nights.

Sourdough is such a versatile baking tool. It not only has great flavor, but is easier on your body's digestive system. Ever eat something made of flour, and get that gut bomb feeling later? Yeah, that's the commodity flour that we've been accustomed to in our everyday baking and cooking. I pair sourdough and our White Sonora flour for a great tasting and healthy choice for everyday use.




Perfect Sourdough Pizza Crust


Preheat oven to 350°

Ingredients


Pre-Ferment

This first step is usually best for overnight.

2 tablespoons of fed sourdough starter. (Doubled in size after being fed)

Or 1/4 C if you don't want to use instant yeast in the dough

6 Tablespoons of room temperature water

3/4 C plus 2 TB of White Sonora Flour


Dough

All of the pre-ferment, either cold or room temperature

1 1/2 C lukewarm water, (about 95 degrees)

4 C White Sonora Flour

2 tsp salt

1 tsp instant yeast

2 Tablespoons sugar, or 1 1/2 TB honey or agave nectar ( I use honey)

2 Tablespoons olive oil


1) Pre-ferment:

Combine all of the pre-ferment ingredients and stir to mix in the starter evenly. It will be a wet dough consistency. Place the pre-ferment in a clean bowl that has been lightly oiled. Cover with plastic wrap, and let ferment 6-8 hours at room temperature. It should almost double in size. You can use immediately or put in fridge for a longer cold ferment (up to 4 days)

2) Pizza Dough:

Breakup the pre-ferment into smaller pieces (10-12) and place in a large mixing bowl. Pour in the water and stir with a spatula or break up with your hands

3) Add the flour, salt, yeast (if using), sugar and olive oil. Using the dough hook attachment on a stand mixer, mix on the lowest speed for one minute. The dough will start to come together but will be course and tacky. Allow the dough to rest for at least five minutes to allow the flour to hydrate.

4) Once the mixture has rested, mix on medium-low speed for 3 minutes or until the dough is smooth and pulls away from the sides of the bowl, and forms a ball. It will still be slightly sticky

5) Spread one tsp of olive oil on your work surface, and then transfer the dough to oiled surface, using a dough scraper.

6) Rub your hands with the oil, then stretch and fold the dough by reaching under the front of the dough, stretching it and then folding it back on top. Repeat folding technique from all sides. Flip the dough over and tuck into a ball.

7) If you want to make individual/medium sized pizzas (around 300 grams if weighing them) Or place in a gallon plastic bag and push the air out and place in the fridge overnight or for up to 3 days.

8) When ready to bake, let the dough warm up slightly enough to stretch out gently, or roll out. Bake on a pizza stone, cast iron pan or grill.

This dough freezes very well! Make sure so roll in a ball and slightly pat into a disk shape. Place in individual sandwich bags. I then stack them and place in a gallon freezer bag. Either thaw in the fridge overnight or warm water for 20 min. Make sure you have it in another bag so water doesn't make it soggy.

Top with your favorite sauce and toppings. This crust also makes a great garlic bread as well.


Enjoy!


47 views0 comments

Recent Posts

See All