My sourdough pizza crust recipe has a soft, chewy, and flavorful texture without yeast! It freezes well and makes enough for the whole family.
Recipe: [ Ссылка ]
Ingredients
½ cup active sourdough starter (115g)
1 cup warm (90-100F/32-37C) water (236ml)
1 Tablespoon olive oil (14g)
2 teaspoons honey (11g)
2 ¾ cups + 2 Tablespoons bread flour (370g)
1 teaspoon salt (5g)
Additional olive oil for brushing pizza
Pizza toppings: pizza sauce, mozzarella cheese
Homemade Pizza Sauce: [ Ссылка ]
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Instructions
00:00 Introduction
00:20 Combine sourdough starter, water, olive oil and honey in a medium-sized mixing bowl and stir until well-combined.
01:07 Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyse).
Stretch & Fold
02:19 Use your hands to form the dough into a ball in the bowl.
02:48 Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process. Do this twice more until you have made your way all the way around the dough.
03:24 Allow dough to rest, covered, in a warm place for 30 minutes.
03:38 Repeat step 4 every 30 minutes until dough has increased in size about 50%. I find this typically takes about 3-4 hours for me.
04:10 Divide dough into two pieces and place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days.
05:47 30 minutes or more before you intend to use your dough, pull one bowl (or both, if you’re making two pizzas) out of the fridge and leave it covered to rest at room temperature. Preheat your oven to 500F (250C) (this typically takes about 30 minutes for an oven to reach this temperature, so plan accordingly).
06:10 Once oven is preheated and dough is room temperature (or close), lightly oil a pizza pan with olive oil.
06:42 Turn out the pizza dough onto the prepared pan and use your hands to work it into a 10-12” (28cm) circle (it will be fairly thin). Fold over or pinch the edges to form a crust.
07:32 Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.
07:57 Transfer pizza to 500F (250C) oven and bake for 8-9 minutes.
08:03 Remove pizza from oven and brush all over again (including the crust) with a light layer of olive oil then add your toppings.
08:57 Return to the oven and bake another 8-11 minutes, until crust is golden and cheese is melted and bubbly.
09:10 Cut and serve pizza.
Notes
Storing
Pizza dough will keep in the refrigerator for several days.
If I want to have pizza crusts ready to go, I will follow the recipe through step 12 (par-baking the crust) then allow it to cool, wrap tightly in plastic wrap and freeze for up to several months. When ready to use, simply thaw (or partially thaw) in the plastic wrap at room temperature then proceed with the recipe from step 13 (brush with oil, add toppings and bake).
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