An Organic Wife: Sourdough Series Part 5: Pizza Crust

By now I bet you're all becoming experts on sourdough, right? I've had two sourdough starters going, and recently had them both in the refridgerator. When I pulled one out to use it the other day, it had mold on it. This will happen to all of us at one time or another, so no worries! This week we'll be making pizza dough. If you've ever made pizza dough from scratch then this will be no problem as it's very similar to the ones you make with yeast.

Ingredients:
1 1/2 c. sourdough starter
1 TBS. extra virgin olive oil
1 tsp. salt
1 c. + 1/2 c. whole wheat flour

In a large bowl, mix the sourdough starter, extra virgin olive oil, and salt. Then stir in one cup of whole wheat flour. It will be quite sticky.

Pour the dough out onto a floured surface. Begin kneading the dough, gradually sprinkling in more flour so that you get a nice, smooth dough. You'll probably end up using about a half a cup more flour. When the dough is no longer sticky, knead for a couple more minutes.

Put the dough back in a lightly oiled bowl, cover it with a damp towel, and let it rest for at least 6 hours. When you are ready to make pizza crust, turn the dough out on a lightly floured surface. This recipe makes one large pizza crust, or 3 to 6 individual size pizzas, depending on thickness. I got 6 individual size crusts, but I rolled mine out ridiculously thin.

Roll the dough ball(s) out. Place them on a pizza stone or baking sheet and poke them with a fork.

Bake each crust for 5 to 10 minutes in a preheated 450° F oven, again it depends on how thick. The crusts should just barely be baked, but not be doughy.

At this time you can top the crusts with your favorite toppings and bake for an additional 5-15 minutes. You can also freeze the crusts and save them for the next time you make pizza.

I topped mine with nothing but a little tomato sauce, garlic powder, and cheese. I enjoyed the sourdough here, and didn't want to cover it up with too much. It was perfect. Have fun and enjoy!

Printable: Sourdough Pizza Crust

Follow along:
Sourdough Series Part 1: Why Sourdough?
Sourdough Series Part 2: Start a Starter
Sourdough Series Part 3: Pancakes
Sourdough Series Part 4: Biscuits
Sourdough Series Part 6: Bread
Sourdough Series Part 7: Tortillas

3 comments:

DebiMay 8, 2012 at 7:48 PM
Thank you so much for joining and sharing on Thursday's Treasures Week 32. I love sour dough but have never made a starter. I'm going to take a look around. Hope to see you Thursday! <3 and hugs!
Jessica JohnsonNovember 7, 2012 at 11:53 PM
Can I freeze this prior to rolling it out? Like after the rise, can I just stick the balls of dough in the freezer, then thaw and roll them out later?
CristinaNovember 8, 2012 at 7:59 AM
Jessica,

I think technically, yes you can freeze the dough, defrost it later, and then roll it out. However, I'm not sure how good that is for sourdough. Refrigerating - and especially freezing - renders the sourdough inactive. After thawing, you would probably need to let it stay in a warm room for a couple of days, which defeats the purpose. I'd recommend making all the crusts at once, and freezing them that way.