This wet dough makes a flavorful pizza crust that will be delicious with any toppings! It's a great way to use up sourdough discard. This dough is an all day project, so its best to start it in the morning, however the hands-on time is only about 45 min.
Photos left to right; pesto, broccoli, bell pepper, and onion pizza ; tomato sauce, vegan mozzarella, and zucchini pizza ; tomato sauce, vegan mozzarella, tomatoes, and basil pizza ;)
Ingredients (makes four 12 inch pizzas)
480g AP flour (3 3/4 cup)
360g cool water (1 1/2 cup)
210g stiff sourdough starter (1 cup)
1 1/2 tsp salt
olive oil
toppings of choice
Instructions
1. In a large bowl mix together the flour, water, and sourdough starter until it forms a shaggy dough. Scatter the salt over the dough and let everything sit for 30 minutes.
2. Work the salt into the dough by kneading it for a couple minutes. The dough will be quite wet. Cover the bowl with a damp cloth and let it rest for 30 minutes.
3. To fold, stretch the dough until it feels like its resisting, then fold the stretched part back onto the dough. Turn the bowl and stretch and fold agin. Repeat, turning the bowl and folding different parts of the dough four or five times.
4. Repeat the folding process every half hour for 3 hours. Once the last fold is done the dough should have developed more gluten and be read for pizza making!
5. Preheat the oven to 500F with a pizza stone in it. Get all of your toppings prepped and ready. Divide the dough into four balls, using a generous amount of flour, dust your surface and the dough ball. With clean, dry hands stretch the dough out to form a pizza shape, use plenty of flour to keep the dough from sticking.
6. Once the dough is the desired shape, remove the very hot pizza stone from the oven and turn it onto broil on high, by doing this we can imitate a fire pizza oven. Quickly and carefully, place the rolled out dough onto the hot stone, brush it with olive oil to prevent the crust from getting soggy and add your toppings. Put it in the oven and let it bake for about 7 minutes. The crust should be golden crispy.
7. Repeat with the rest of the pizzas and viola! Four, beautiful, sourdough pizzas for you to enjoy!
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