Sourdough Pizza Crust

"My sourdough starter has been severely neglected over the past several weeks, so I decided to use it to try to come up with a pizza crust for our Sunday Pizza. I adopted Po's pizza crust recipe #43740 and adapted it to use my sourdough. I am very pleased with the results. Hope you will give it a try if you are a sourdough lover like I am. The cook time includes the time it takes to rise and prebake the pizza crust."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by ladyjaypee1 photo by ladyjaypee1
photo by Annacia photo by Annacia
Ready In:
2hrs 20mins
Ingredients:
10
Yields:
1 large pizza crust
Serves:
3-4
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ingredients

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directions

  • Using a standup mixer, such as the Kitchen Aide,dissolve the yeast in warm water in the mixing bowl and let sit for 8-10 minutes.
  • Add olive oil, salt, sugar and Italian Seasoning and mix well.
  • Add the sourdough starter and mix well.
  • Add 2-3 cups of flour (add additional flour until the dough pulls away from the sides of the mixing bowl. If it becomes too dry, just add a little more starter.
  • Using the dough hook, knead for about 8 minutes.
  • Transfer with slightly greased hands to a greased bowl, turning once.
  • Cover with a light cloth and let rise for about an hour and a half, or until double in size.
  • Punch down and let it rest for 2-3 minutes.
  • Spray a pizza pan or pizza stone with Pam and lightly dust with yellow corn meal.
  • Transfer dough to the pizza pan and roll out.
  • Or transfer the dough to a floured work surface and gently pick up one edge of the dough and let it stretch, gradually working your way completely around the dough.
  • Then transfer the dough to the pizza pan and spread the dough with your greased hands so the dough fits your pan.
  • Using a fork, punch tiny holes all over the spread dough, being careful not to tear the dough.
  • Bake in preheated oven at 425 degree for 10 minutes.
  • Remove and very lightly brush with olive oil.
  • Add your favorite toppings.
  • Bake at 400 degrees until the edges are golden brown and the cheese is melted, usually about 20 minutes.

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Reviews

  1. did this gluten free style! Which means adding xantham gum (2t). And it looks amazing!!
     
  2. Tasty dough with a good texture, although I didn't get too much of the sourdough flavor. (My starter is 8 months old, I thought there should be more.) I made this for the first time today. I made a x3 batch in my mixer, because I like to save dough to use later. I ball it up in 10oz portions and freeze it after the first rise. This is a great way to just have dough ready when I want to make pizza. Anyhow, at our house we like pizza in more of the East Coast style: Thin and chewy, but NOT crunchy!! So I did not do a par bake, I cooked it how I normally do, raw with the sauce and toppings right on it, and it worked as well as my old dough recipe. It spread very nicely with rolling and stretching, but I had to be careful because it can tear easily, as I discovered. I liked that it didn't need to rest much in the rolling process and didn't just shrink back when I rolled it out or pulled it to an edge of the pan. I think I will use this recipe again when my frozen dough is depleted, it was a good use of the sourdough starter.
     
  3. Truly excellent sourdough crust. What a great idea to put the Italian seasoning right into the dough! I used 2 c whole wheat flour, a little white and a little bit of semolina to give it some crunch. We like thin crust pizza, so I was able to put half into the freezer for next time. I parbaked on my pizza stone for 7 minutes, decorated and baked another six minutes. Perfection. We finished the entire thing. I will definitely rotate this recipe with my regular whole wheat crust. Thanks a bunch, Nimz.
     
  4. I followed along during your excellent cooking demo on this recipe and knew I had to try it. I am so glad I did! It really is a great crust. I made two smaller pizzas with the dough. The flavor of the dough worked well with both sets of toppings. This will be one of my favorite pizza dough recipes to use again. Thank you for sharing the recipe and the demo. You made the process easy and I learned something. Thank you!
     
  5. This worked out well. I did add nearly 2 more cups of flour to the dough before it stopped sticking, and also found that it tore easily, so had to handle with extreme care. Added about 1/4tsp garlic powder to the crust. There was too much dough for my pizza stone, so I ended up getting two thin-crust pizzas out of this. This was my first time using a stone, so I baked one pizza on it and one on a pizza pan. Really appreciate the step-by-step instructions in this recipe. Both pizzas turned out well (a pesto pizza with sliced tomatoes, and a regular red sauce pizza with a cheese mix--mozzarella, asiago, fontina, parmesan). Oh, had to bake it longer than 10mins on that first bake too, or it was too doughy. Thanks for the recipe, Nimz!
     
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I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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