About the Recipe
Sourdough pizza crust offers a tangy flavor and chewy texture, thanks to the fermentation process of sourdough starter. It's typically made with a blend of flour, water, sourdough starter, salt, and sometimes a bit of olive oil. The fermentation process not only adds complexity to the flavor but also aids in digestibility and may enhance the nutritional profile. The crust tends to be slightly thicker and airier than traditional pizza dough, with a distinct sourdough tang that adds depth to any pizza toppings.
Ingredients
125 g starter @ peak
300 g warm water
500 g bread flour
12 g salt
Preparation
Mix all ingredients.
Scrape bowl sides.
Let dough rest for 1hr on the counter.
Do 1 set of stretch and folds.
Cover the bowl with a damp towel.
Let rise for 3-5hrs.
Transfer dough to a floured surface. Cut into 4 equal portions for individual pizzas.
Shape into balls. Let rest for 20 mins.
Shape into pizza. Place on top of parchment paper.
Put toppings of choice.
Transfer to a hot pizza stone. Bake at 450F.