Sourdough Pizza Crust
This makes a wonderfully thin and crisp pizza crust with a delightful sourdough flavor.
Servings 2 pizzas
Equipment
- Pizza stone (optional)
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups flour
- 1½ tsp onion salt
- 2 tbsp olive oil
Instructions
- Using a stand mixer, combine the starter, water and 2 cups of the flour and mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30-60 minutes.
- Change to a dough hook and with the mixer running on low, add the salt, olive oil and remaining flour. Mix on medium speed until the dough begins to clear the sides of the bowl and gathers on the hook. Increase the speed to medium-high and knead for 5 minutes. (If mixing by hand, add as much of the flour as you can using a spoon, then turn the dough out onto a floured surface to finish kneading in the rest of the flour.)
- Drop the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature.
- After 30 minutes, uncover the bowl and lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough and then flip the dough over. Cover the bowl and after 30 minutes, repeat the procedure. Cover the bowl and after 60 minutes, repeat the procedure again.Cover the bowl and set aside for another 60 minutes. By the end of 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish, give it another hour at room temperature. At this point you can refrigerate the dough for up to 2 days or you can go ahead and make the pizzas
- Drop the dough onto a floured surface. using a bench scraper or sharp knife, cut the dough into 2 equal pieces. For, each piece into a tight ball by cupping the dough in the palms of your hands--do not knead at this point. Allow the dough to rest for 20 minutes, (covered), before forming into your pizza crust.
- Place one ball of dough onto a large square of parchment paper and gently flatten and press the dough into a disc. Use your fingers to stretch the dough into a 12-14" round.
- Proceed to top and bake your pizza.
- I often use a grill to bake my pizza.
