Sourdough Pizza Crust
Ingredients
- 600 g all-purpose flour
- 275 g water
- 100 g sourdough discard
- 75 g whole wheat flour
- 30 g olive oil
- 10 g fine seal salt
Instructions
Night Before
- Mix 550 g all-purpose flour, 300 g water, 100 g sourdough discard, 75 g whole wheat flour, 30 g olive oil and 10 g fine sea salt.
- Cover and proof overnight.
Next Morning
- Knead dough.
- Place in fridge for 8 – 36 hours.
Ready to Cook
- Remove dough from fridge for 30 minutes.
- Shape dough into 4 balls.
- Cover and rest dough for 30 minutes.
Cast Iron Skillet Cooking
- Set oven to broil.
- Heat cast iron skillet on medium-high.
- Shape dough ball to fit skillet.
- Place dough in skillet.
- Add toppings.
- Cook for 5 – 7 minutes.
- Broil in oven for 2 – 4 minutes.
Bake in Oven
- Preheat oven to 450.
- Build pizzas on pizza stone.
- Bake for 15 – 20 minutes.
Notes
- Ensure sourdough is active by feeding the night before.
- Try adding 5 grams of yeast.
- Cook dough on pizza stone before adding toppings to crisp top.
- Success with mixing flour/water and resting before adding other ingredients.
- Original recipe was 550 g flour and 300 g water.