Dairy | Dinner | Sourdough | Vegetarian
Thin-crust pizza
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Directions
Based on SpruceEats: https://www.thespruceeats.com/sourdough-pizza-crust-4797942
Servings
2
servingsPrep time
30
minutesCooking time
20
minutesResting time
28
minutesPrep starter from 20 grams to 60 grams (20 grams water+20 grams flour) the night before.
Ingredients
60 grams (1/4 cup) active sourdough starter
120 grams (1/2 cup) water
30 grams whole wheat flour
150 grams bread flour
5 grams (1 tsp) sea salt
15 grams (1 tbsp) olive oil
Fresh, sliced or grated mozzarella
Optional toppings, such as: basil, bell pepper, broccoli florets, cooked pork sausage, olives, red onion, roasted pumpkin, sauteed kale, spinach
Directions
- Day Before (at least 29 hours before baking)
- Mix together starter, water, bread flour, sea salt, and olive oil into shaggy dough.
- Cover with damp towel, and rest 20-30 minutes, then stretch and fold dough 4-5 times, turning ball seam side down.
- Cover, rest 20-30 minutes, then stretch and fold again.
- Cover and rest at least 4 hours until there are bubbles underneath and on surface.
- Invert the bowl over a lightly floured surface until dough releases, then divide in half. Stretch and fold the dough into balls.
- Lightly coat 2 round containers with olive oil, then place dough inside, seam side down, covered in the refrigerator for at least 24 hours (up to 4 days).
- Baking Day
- Preheat oven to 450-500F.
- On a well-floured surface, stretch the dough into thin rounds with a thicker edge before placing onto a piece of parchment paper, sprinkled with cornmeal.
- Bake the dough for 5-8 minutes until just starting to color, then remove from oven, and press down any large bubbles.
- Spread tomato sauce over the crust, then cover with mozzarella and optional toppings.
- Bake for an additional 5-8 minutes until cheese is fully melted.