In place of some of the flour and water, sourdough starter is used to make this homemade pizza crust. Top the frozen crusts with pizza sauce, cheese, and toppings to use them. At 425 degrees F (220 degrees C), bake for 10 to 12 minutes, or until browned, on a pizza pan or stone.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 28 mins |
| Total Time: | 2 hrs 3 mins |
| Servings: | 6 |
| Yield: | 6 crusts |
Ingredients
- 8 cups bread flour
- 2 cups sourdough starter
- 2 cups water
- ¼ cup vegetable oil
- ¼ cup white sugar
- ¼ cup dry milk powder
- 4 teaspoons active dry yeast
- 2 teaspoons salt
Instructions
- Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
- Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C).
- Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
- Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.
Nutrition Facts
| Calories | 918 kcal |
| Carbohydrate | 168 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 7 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 828 mg |
| Sugars | 13 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I recently revived my sourdough starter and was looking for something to do with my fresh mozzerella and pesto. Decided to make a caprese pizza using this crust recipe and it turned out great. I took the recipe down all the way to 1 serving and found it needed a little extra water, maybe a tablespoon or 2, but that will probably vary based on the thickness of the starter. Crust held up to all the moisture of the tomato and cheese, and had a good chewy texture and semi-sweet flavor. Better than I expected, and better than most homemade crust I’ve had made in such a short time!
It came out well. Family liked it a lot. I put fresh rosemary in the dough which added a nice flavor.
The best pizza I’ve ever made! I was skeptical at first because the 8 cups seemed to make the initial dough way too stiff. I did add one extra cup of water and let the dough rise in the bowl for an hour. After rolling out, it rose 30 min and was nice, puffy, and chewy after baking. Made 3 pizzas to feed my hungry boys and had 3 left over to freeze.