Name: Sourdough Pizza Crust
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: All
Ingredients: 1/2 cup sourdough starter (113g); 4 cups flour (einkorn or spelt is best) (600g); 1 1/2 cups water (354g); 2 tsp. salt; 2 tbsp olive oil (26.6)

Sourdough Pizza Crust

Rated 5.0 stars by 1 users

Cuisine

All

Author:

BORO Team

Servings

Cook Time

15 minutes

Elevate your homemade pizza with this easy sourdough crust. The addition of sourdough discard creates a chewy, flavorful base with a hint of classic tang that perfectly complements your favorite toppings.

Cook Mode

Ingredients

1/2 cup sourdough starter (113g)
4 cups flour (einkorn or spelt is best) (600g)
1 1/2 cups water (354g)
2 tsp. salt
2 tbsp olive oil (26.6)

Directions

Add the ingredients to a stand mixer bowl on the morning of pizza night.
With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.
Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.
Preheat oven to 475.
Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.
Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand-stretched thickness.
Spread pizza sauce and top with your favorite toppings.
Bake for 13-15 minutes (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan.). Finish off with a 3-minute broil to achieve the browning on top of the crust.

Recipe Note

Be careful not to over-ferment the dough. This will leave you with a sloppy mess. If you can't bake it after 8 hours of fermentation, place it in the fridge to bake later.

This dough can be made days or even weeks in advance. If you plan to use it within a few days, place it in the fridge in an air-tight container until ready to use. Freeze the dough after rising for up to 2-3 months

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