My husband and I have a little tradition most Fridays…Pizza Friday! Every week for almost the past year, we make homemade pizza together to celebrate the end of the week. We used to make our own dough in the bread machine with white flour and yeast; now we have switched to a much more nourishing recipe: Sourdough Pizza Crust. Sounds strange, right? The tangy taste of the crust is light and airy but crisp and always comes out perfect. It has easily become one of our favorite meals of the week!
Sourdough Pizza Crust
1 to 2 1/2 cups sprouted flour
1 cup filtered water
1/2 cup sourdough starter
2 tablespoons (+ extra) olive oil (where to buy oil)
cracked black pepper
a few pinches of real salt or celtic grey sea salt
1 teaspoon crush rosemary
2 garlic cloves cut into medallions
pizza toppings of your choice
pizza stone (where to buy pizza stones)
1. The night before you want to make your pizza crust, mix together 1 cup of the sprouted flour and 1 cup of the filtered water in a glass bowl. Mix in the 1/2 cup sourdough starter until it is all well combined. Cover with a towel and let sit overnight on the counter (or for at least 8 hours).
2. The next morning, add in two tablespoons olive oil, black pepper, salt, rosemary, and garlic into the sourdough starter mixture (which should resemble a big batch of sourdough starter by now). Next add in 1 cup of the sprouted flour and fold in with a fork until the dough isn’t sticky anymore so you can knead it with your hand (you may need to add up to an additional 1/2 cup of flour). Knead until the dough is soft and easy to work with.
3. Put a layer of olive oil on your pizza stone (or cooking pan) and place your dough ball onto the stone. Cover with a towel and let sit for 1/2 hour.
4. After a 1/2 hour has past, pick up the dough and start to quickly pull it around the edges in a fast circle (letting the dough start to stretch into a pizza crust). After you get it started, place it back on the stone and press the pizza shape out until it meets the edges.
5. Cover with plastic wrap and let rise on the counter for a minimum of 6 hours.
6. When it’s dinner time, pre-bake your crust in a 450 degree over for about 5 minutes (just to set the crust).
7. Top with all you favorite pizza toppings, we went with red sauce, cheddar & jack cheese, onions, peppers, and meatballs!
8. Put back into oven and bake until the cheese and edges of the crust are golden brown. Butter the crust edges and enjoy!
The crust is so versatile, you can add whatever seasoning you would like to it – you are not limited to rosemary and garlic, the possibilities are endless. So get in the kitchen and make some creative pizza pies!
Until next time,
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