Sourdough Pizza Crust
Ingredients
- 480 g all-purpose flour
- 220 g water
- 80 g sourdough discard
- 60 g whole wheat flour
- 24 g olive oil
- 8 g fine seal salt
- 5 g yeast
Instructions
Night Before
- Mix 480 g all-purpose flour, 220 g water, 80 g sourdough discard, 60 g whole wheat flour, 24 g olive oil, 8 g fine sea salt and 5 g yeast.
- 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.
- Success with mixing flour/water and resting before adding other ingredients.
- Split dough into 40% ball and 3 20% balls.