SOURDOUGH PIZZA DOUGHMakes 1 large pizza, 2 thin crust, or 5 individual pizzas
Prep time: 15 min
Cook time: 20 min
INGREDIENTS:
2 cups fresh sourdough starter
½ cup water
1 tablespoon olive oil
1 teaspoon coarse salt
2 cups bread flour
DIRECTIONS:
If cooking immediately, preheat your pizza stone or tiles to 450 degrees F. for 30 minutes.
Mix together sourdough starter, water and olive oil. Add in salt, and bread flour in food processor on medium speed for approximately 5 minutes until you have a soft dough. If the dough is too dry, add some water. Once dough is kneaded, cover and let rest for 30 minutes.
NOTE: Dough may be refrigerated after 30 minutes of rest and frozen or refrigerated until ready to use.
Cut the dough into the size of pizza you want, sprinkle with flour. Knead dough over flour surface until soft, supple, and no longer sticky (adding additional flour as needed). Stretch the dough into a circle over floured surface. If your dough is very elastic and wants to spring back, let it rest for a few minutes, and then try rolling it out again.
Place the dough on your hot pizza stone. Brush with with some olive oil, and cook for 5 minutes before removing from oven and adding other toppings. Bake for approximately 10 to 15 minutes total or until golden brown on the bottom and the top is bubbly.
Remove from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools. Once cool, cut your pizza into slices and serve.
Refrigerating or Freezing Pizza Dough
The pizza dough may be stored in the fridge for up to 10 days, or in the freezer for up to 3 months in plastic zip loc bags sprayed with olive oil to keep dough from sticking.
When ready to use, remove from the freezer and place in your refrigerator 12 hours or overnight. Before baking, remove the dough from the refrigerator and bring to room temperature, let sit on the counter for approximately 30 minutes. You are now ready to stretch out your dough and prepare your pizza.
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