A few years ago, we started enjoying homemade pizza. At first, I was a little intimidated to make a pizza, crust and all, from scratch. But our budget was taking a beating on things like dine out pizza. Once I started making it, I became addicted to it. The pizza was very good, surprisingly easy and amazingly inexpensive to make. When we began our quest to change our diet to incorporate whole, nutrient dense foods we knew we wanted to keep eating our beloved pizza.
I was pleased to find out by changing out some of our toppings and improving the crust we could have a delicious pizza that I felt good about us eating. I will tell you, that since our entire process has been done in small steps the pizza was no different. At first, I stuck with the same crust that my family was used to (yeast and baking powder, white flour). My first change was going half and half on white flour and whole wheat flour. I did that a couple of times. Then went 100% whole wheat. Next was finding a new crust that incorporated soaking the flour to eliminate phytic acid (learn more about the ‘why’ of that here). I hit pay dirt when a recipe for sourdough pizza crust was shared on Wardeh’s Tuesday Twister last year. We tried the recipe and loved it. It soon became ‘our’ pizza crust. I’ve linked to it many times in my menu plans and my sourdough posts. Imagine my surprise one day when I went to make a link and the website no longer existed.
I had saved the recipe to my external hard drive so was able to continue to make it. But since it is such a great recipe I wanted others to be able to try it. So I’m posting it here.
Sourdough Pizza Crust (originally from Mommy’s Soapbox)
Makes two pizza crusts- plan ahead, needs to soak
1 1/2 cups 100% hydrated sourdough starter
2 cups flour
1/2 teaspoon salt
2 Tablespoons olive oil
Combine starter with flour. Cover and let rest for 7-24 hours.
About 3 hours before you wish to make your pizza, give it a stir and add the salt and olive oil. Use your freshly washed hands to mix it. Then knead for 5-10 minutes until the dough is smooth and elastic. Cover and let rise. Divide the dough into two balls and let rest for 15 minutes. Press into pans (I usually use a combination of pressing and my rolling pin). Add your favorite toppings and bake in pre-heated oven for 10-15 minutes until toppings are bubbly and crust is golden.
I took a couple of pictures so you can see what the dough looks like in various stages.
This is just the flour and starter together. It starts off fairly crumbly but as it sets it becomes less crumbly. Please note: the longer that you let this soak the more sourdough flavor it will have. We like it best when I start it in the morning for enjoying in the evening. The flavor has just the right amount of ‘sour’.
When you first add the salt and oil in the texture will change. It may be slightly gummy. It will improve as you knead it.