I think I’ve died and gone to pizza dough heaven. Recently, I tried my hand at making sourdough pizza. The rise time is longer than a recipe using commercial yeast, but I think the process is actually easier. The dough browned beautifully and had an incredible crunch and slightly acidic taste.
You can start this dough in the morning and by the time you return home in the evening, most of the work will already be done.
The below recipe makes enough for two thin crust pizzas
What you need.
- 3 c flour
- 4 TBSP starter
- 3/4 c luke warm water
- 1 tsp sea salt
- 1 TBSP honey
- 1 TBSP olive oil
How you make it.
- In a cup or bowl, mix water and starter, until the starter dissolves. Add honey and mix well.
- In a separate bowl mix flour and salt. Make a well in the center and pour in the starter mixture and oil. Mix well, use a wooden spoon (and your hands) to incorporate all the ingredients until you have what resembles a messy dough ball.
- Cover the bowl with plastic wrap, place it in a warm area of the house and let it rise 10 – 12 hours, it should double in size.
- After the dough has risen, knead it for about 5 – 10 minutes, cover with the plastic wrap and let it rest for 15 minutes.
- Preheat your oven to the highest setting.
- Split the dough in half you can freeze one, if you don’t plan on making both. Roll out the dough and top with your ingredients of choice. I used mozzarella, salmon, chives, and tomato sauce and mushrooms.
- Bake the pizza for 7-10 minutes or until golden brown.