I realize that 2020 was an insane year. So I’ll just say this:
I hope 2021 is a better year for everyone.
Your requests have been heard. No one likes the, “blah, blah, blah,” at the beginning of food blog recipes, so I’ll keep this short. If you’re looking for a sourdough pizza crust recipe that doesn’t rely on active dry yeast or instant yeast for lift, this is for you. This recipe is super low maintenance; you can use discard and there’s zero fussing or kneading required.
Sourdough Pizza Crust – Adapted from King Arthur Flour
- 1 tablespoon (15g) unfed (discard) sourdough starter, cold from the refrigerator
- 1 2/3 cups (376g) cold or room temperature water
- 2 1/4 cups (254g) King Arthur White Whole Wheat Flour (regular whole wheat flour works, but white whole wheat has a mild, less bitter taste)
- 1 1/2 cups (180g) white bread flour
- 1 1/4 teaspoons salt
Mix this dough one day before you intend to use it. Add the sourdough discard and water in a resealable (not metal) 2-liter container/dough rising bucket, stirring until the discard has dissolved.
Combine the remaining ingredients except for the salt into the water and discard mixture until throughly combined. A dough whisk helps with this task (it really works through the dough) but using your hands works just fine.
Seal the container and let it rest in a cool area for 4 hours. Add the salt, combine well, and let the dough rest for 16-24 hours at room temp until very bubbly. In my California Bay Area kitchen in January, the dough had huge bubbles and had nearly doubled after 18 hours.
Refrigerate the dough until ready to use.
To bake: Place a pizza stone or cast iron skillet on a middle rack of your oven and preheat to 550 degrees F (or as hot as it’ll go.)
Generously dust a parchment-lined large wooden cutting board (or pizza peel) with flour. For a personal (10-8 inch) pizza, grab a tennis ball-sized hunk of dough out of the container, and gently form it into a ball, using as much flour as you might need to avoid sticking. Let the dough rest at room temperature for 10 minutes to let the glutens relax – this will make it a LOT easier to stretch into that pizza shape!
Starting in the middle of the ball, start to gently pull the dough ball outwards, moving in a clockwise or counter-clockwise direction, working outwards.
Let the dough rest on your floury parchment lined cutting board as you top the dough with your desired toppings. In the picture above, I added a smoky cayenne pepper and paprika mayo, cheese, bacon and an egg.
Once your oven has fully preheated, transfer the pizza (parchment and all) to the pizza stone, using the cutting board or pizza peel to assist. Bake for 10 minutes, or until the cheese has melted and the dough is bubbly and browned.
Notes: Don’t have a sourdough starter? Check out this post from Zero Waste Chef to find out how to start your own.
Don’t have local access to a sourdough starter? King Arthur Baking sells jars of fresh starter.
*This is not a sponsored post