Try this Sourdough Pizza Crust recipe, or contribute your own.
- Carbohydrate 111.03105 g
- Cholesterol 0 mg
- Fat 1.4259 g
- Fiber 3.92850006937981 g
- Protein 15.03015 g
- Saturated Fat 0.225525 g
- Serving Size 1 1 Serving (146g)
- Sodium 2.91 mg
- Sugar 107.10254993062 g
- Trans Fat 0.472875 g
- Calories 530 calories
Step-by-step
- Combine the starter, water, flour, and salt in a deep bowl. Stir until well mixed, and forms a rough, sticky dough.
- Turn dough out onto a lightly floured counter. Knead, adding more flour as needed, until dough forms a smooth, elastic ball, 8 to 10 minutes.
- Store in the fridge in a covered container with enough headspace to allow dough to rise at least 8 hours, and up to 4 days. Pull dough from the fridge 2 to 3 hours before you plan to use so it can come to room temperature.
Bakers frequently kill wild yeast activity by adding boiling water directly to the sourdough starter. Pizza dough relying on natural fermentation requires careful temperature management from the start. Ambient room temperature between 68 and 72 degrees Fahrenheit provides the optimal environment for initial mixing stages. Combining high-hydration components like 447 grams of water with 582 grams of flour creates a remarkably sticky mass that demands robust mechanical action. Kneading this rough mixture for 8 to 10 minutes develops the gluten matrix necessary to trap fermentation gases. Without this structural development, the crust tears easily when stretched into thin rounds. Long cold fermentation in the refrigerator modifies the dough over an extended window lasting up to 4 days. This chilling process slows yeast metabolism while allowing beneficial lactic acid bacteria to produce complex flavors. Pull the container from refrigeration 2 to 3 hours prior to baking. This crucial warming period relaxes the gluten strands, permitting the dough to expand without snapping back during shaping. Ceramic baking stones preheated to 500 degrees Fahrenheit transfer thermal energy rapidly to the base, producing characteristic char spots and a crisp bottom surface.
