Great sourdough pizza dough to top with your favorites.
Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with 1/4 cup olive oil.
Super easy to make I changed to grams ingredients see below. 240 grams starter 125 grams flour 13 grams olive oil 6 grams salt
Read MoreI had to add a cup of water in addition to my sourdough starter which is ~50% hydration.
Read MoreSuper easy to make I changed to grams ingredients see below. 240 grams starter 125 grams flour 13 grams olive oil 6 grams salt
I had to add a cup of water in addition to my sourdough starter which is ~50% hydration.
Made this almost exactly as the recipe says with cold and unfed starter. Baked it 7 minutes in the oven and reached in a couple times to fork-poke the larger bubbles that formed. We brushed the crust with olive oil as it says and then put on sauce and cheese. Being the first go, only used cheese, but will load it down with more toppings next time. Baked the pizza on a Big Green Egg until cheese was bubbly and getting brown spots. Crust was wonderful and the edges were deliciously crispy. Will make again within a week with more starter discards. I made this with starter that was in the fridge and not fed in appx 30 hrs. Since the starter was cold, I let the dough rest maybe 45 minutes rather than 30 minutes.
Great recipe. I pre bake the dough only at 450 for 11 minutes and then the pizza with toppings for an addition 10-12 minutes. This gives a nice and crunchy crust with a good sourdough flavor. Any company that’s had it thinks it the best!
Easy to make and makes great tasting pizza crust. Made for family and friends and all loved it. Great use of discarded starter.
Do you have to préñame dough before adding sauce, cheese and other toppings? Your recipe isn't clear with footnotes stating to brush dough with oil prior to baking. Thank you for sharing your recipe! I want to make this tonight!
Made this today. Had to add a few tablespoons water. I rolled the edges to create a crust and poked the dough with a fork a few times before baking. This kept it from bubbling and is a "pie crust" rule that worked for this pizza dough. Came out great. First time ever doing this and will make again.
Followed recipe as is (used grams instead of imperial measurements). Used rolling pin to flatten the crust onto a pizza stone lightly oiled and dusted with corn meal. The crust tasted great, but did not crisp up. Highly recommend pre baking crust (2 - 3 minutes should be sufficient) before toppings are placed on pizza.
This didn’t hold together at all. I had to add 1/2 cup water and it’s a very weird consistency... nothing like a regular pizza dough or sour dough bread. Very chunky. This person needs to convert recipe into grams... as equal parts starter and flour do not hold together and flake apart.
I did not make any changes! The crust was a little crunchy, I might prebake it less next time and add sugar and more oil because that is what I have done with my past pizza dough recipes, otherwise this is a great start! Thank you!
My kids loved it! Great use of all the sourdough discard. We split it into 4 smaller pizzas for each child to make. After we topped off the pizzas, we baked them at 350 for 12 mins. My hubby baked his a few minutes more. We made another for dinner. We've also made the pizza dough as a gift for others.
