Monday, November 4, 2013

Sourdough Pizza Crust

So you remember how I took that sourdough bread class in October?

Well, I've been faithfully feeding my starter on a {fairly} regular basis and it has grown! Or it had grown. I recently gave a couple of cups away to my sisters in Oregon who want to try their hand at sourdough tending and baking. Now I need to work at building it back up again.

But before I gave some away, I was starting to get quite a jar full. So I decided to try making sourdough pizza crust! Even though my starter isn't super sour, I thought it would make a deliciously flavorful crust. It did! What a yummy change for our Friday pizza nights! The sourdough crust was a great blend of chewy and crisp, with a very subtle but rich flavor. I usually make a whole wheat thin crust, but this new crust will definitely be added to the rotation whenever I need to use up a cup of starter!

It is a little time consuming, but worth the effort! I've heard it said that sourdough is a lazy bread. It needs lots of time to rest in between steps. :) This pizza crust is no exception, but the great thing is that it makes two crusts, so if you are a small family or a couple like us, you can freeze the other crust for next week!

Sourdough Pizza Crust
makes 2 thin crust 12" pizzas or 1 thicker crust 14" pizza

1 cup sourdough starter (straight from fridge, unfed)
1/2 cup hot tap water
2 1/2 cups flour
1 tsp salt
1/2 tsp instant yeast

Spoon starter into a mixing bowl. Add hot water, flour, salt and yeast. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer fitted with dough hook. Place the kneaded dough in a lightly greased container and allow to rise until just about  doubled in size. This might take 2 to 4 hours, depending on how vigorous your starter is.
For two thinner pizzas, divide the dough in half and shape each half into a flattened disk. Drizzle two round 12 in. pizza pans with olive oil, tilting to coat. Place one half in each pan. Cover and let rest for 15 min.
Gently press dough towards the edges of the pans. When it starts to shrink back, cover and let is rest again, about 15 min. Finish pressing the dough to the edges of the pans.
(For 1 thicker crust pizza, follow directions above without dividing dough in half and using a jelly roll pan or 15 in. pizza pan.)
Cover pan(s), let dough rise until it's as thick as you like (mine was fine without rising any longer, but you may find you want to let yours rise for an hour or more).
Preheat oven to 400.
For thin crust, prebake the crust about 4 min. before topping. Top, then bake until cheese is bubbly, about 8 min. For thicker crust, prebake about 8 min. Top, then bake about 10 more minutes.
Remove from oven, let cool slightly before slicing and serving.

1 comment:

  1. Maybe I'll give this crust a whirl if I'm feeling ambitious enough...and of course if I don't kill my starter ;)


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