Whole Wheat Sourdough Pizza Crust
With a nutty, fluffy and chewy crust, this whole wheat sourdough pizza is absolutely delightful. Top it with your favorite pizza toppings, bake it on a cast iron skillet and enjoy.
Equipment
- 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 starter and sourdough discard will work
- 1/3 cup all purpose flour
- 1 - 2/3 cup whole wheat purpose flour
- 3/4 cup water
- 1 tsp sea salt
- 1 TBS olive oil
Instructions
- Lightly mix sourdough starter, water, olive oil, salt and flour together in a bowl. Cover with a cheese cloth, beeswax wrap, plastic wrap o bowl lid. Allow to ferment on the countertop until the dough has doubled in size.If bulk fermenting, place covered in the fridge until you are ready to cook.
- 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.
- Warm up cast iron skillet on medium - low heat. Heat broiler in oven.
- Roll out sourdough pizza dough to 1/8 to 1/4" thickness. Place one personal sized crust on oiled cast iron skillet.
- While the crust is cooking on the cast iron skillet, add sauce and desired pizza toppings. The pizza is ready to move into the oven once the crust comes away from the skillet easily and has a golden brown color. Place under skillet until cheese is melted and crust is completely cooked.
Notes
Active starter vs sourdough discard
*If using active sourdough starter discard (at peak), the dough will rise faster when fermenting and the crust will have more spring. If using sourdough discard (not at peak), the dough will ferment slower and the pizza crust will be thinner (similar to NY Style pizza crust).
Tried this recipe?Let us know how it was!