Sourdough Pizza Crust

Ham, Cheese & Mushroom Pizza

Every recipe that I post is my way of organizing myself. It allows me to remove one piece of paper from a very large file cabinet full of recipes that I have collected over the years. This sourdough pizza recipe is one of those papers that I hunt down about once or twice a month to use my sourdough starter. Now that it is part of my cyber recipe collection. No more hunting, at least for this recipe.

My husband and BFF claim that this sour-dough makes the best pizza crust and I have to agree. It’s light and crispy, yet it maintains a good bite and chew.

My starter whom I named Henry came to life back in 2016. He is currently about 2 ½ years old and is responsible for hundreds of loaves and rolls, but mostly pizza dough.

Here are some of my pizza post... 

·         Make your own sourdough starter

·         The Best no cook Pizza Sauce

·         Easy Pizza Dough without starter

Sourdough Pizza Crust

This recipe will make 2 – 14 inch or 4 – 10 inch

2 1/4 to 2 1/2 cups flour

1 tsp. kosher salt

1 pk. yeast (2 1/4 tsp.)

1 cup sourdough starter

2 Tbsp. olive oil

½ cup tap water

Place flour (start with 2 1/4 cups), salt and yeast in a bowl and mix.

Make a well in the flour and add starter, olive oil and water.

Mix into a shaggy dough. If the dough seems too dry – cover it with plastic and let it rest on the counter for 10-15 min. this will allow the flour to absorb the moisture and make it easier to form and knead.

Turn the dough out on to a lightly floured surface and knead until you have a smooth elastic dough. (depending on how much flour you use to start with will determine how much you will need when kneading)

Cut into either 2 (for 14 inch) or 4 (for 10 inch) pieces and shape each into a ball.

Place dough balls individually in a lightly oiled bowl; cover with plastic wrap and let double. (I let mine rise for 2 hours) You can also use lightly oiled plastic zip top bags.

Turn out on to a lightly floured surface. Press with your finger tips to flatten into a disc then gently stretch until you get the desired size.

Top and bake in a 500 degree oven for about 6 minutes.

Since I have the oven on and usually only need one pizza I blind bake the other crust and toss it in the freezer for a quick meal later. I take the crust straight from the freezer and top it frozen. Then bake it in a hot 500 degree oven until the crust browns and the cheese gets nice and bubbly.

To prebake crust - Shape and bake for 3 min. – cool and freeze or refrigerate.

The top of the crust will be white and get puffy, but don't worry - once you add the toppings it will be perfect.

The bottom will get a little brown and crisp up when you bake it again. The best part of a pre-baked crust is that it holds it's shape and makes it easy to transfer into the oven.