Sourdough Pizza Crust
This long fermented sourdough pizza crust is soft and fluffy, while equally chewy. The crust is cooked in a cast iron pan before transferring to the oven broiler to complete the cooking cycle. Enjoy this recipe as a base for any of your favorite pizza toppings.
Equipment
- 1 Cast Iron Skillet
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 Pizza Slicer optional
- 1 Olive Oil Dispenser optional
- 1 Pastry Cutter optional
Ingredients
- 1/4 cup sourdough discard Both active sourdough (at peak) and sourdough discard work within this recipe.
- 1/4 cup + 1 TBS whole wheat flour
- 1 - 2/3 cup all purpose flour
- 3/4 cup water
- 1 tsp sea salt We prefer himalayan sea salt
- 1 TBS olive oil
Instructions
- Prepare sourdough starter 4-12 hours in advance to ensure it is at peak.
- Remove the sourdough starter from fridge and place on countertop. Cut dough into fourths. Allow to warm up to room temperature while preparing additional pizza toppings.
- Heat cast iron skillet on medium - low heat. Place oil of choice (avocado or olive oil recommended) on the pan as it heats up.
- Roll out sourdough pizza dough to 1/8 to 1/4" thickness. Place one personal sized crust on cast iron skillet.
- While the crust is coking on the cast iron skillet, add desired toppings. Once the pizza crust comes off of the skillet and has a golden brown color (or cheetah like spots), put cast iron skillet into the oven under the broiler.
- Allow sourdough pizza to cook until toppings are warmed through, crust is completely cooked and the cheese (if you have this on top), is melted. *Be careful to watch the pizza while under the broiler as it will burn quickly.
Video
Notes
Both active sourdough and sourdough discard work within this recipe. Active sourdough will provide more rise within the pizza crust.
Tried this recipe?Let us know how it was!