Sourdough Pizza Crust
Ingredients
- ¼-⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration)
- ¾ cup water (175 grams)
- 1 teaspoon olive oil (5 grams)
- 1 teaspoon salt (5 grams)
- 2¼ cups all-purpose flour, spooned and leveled (260 grams)
- Cornmeal
Instructions
- Mix together starter, water, oil, and salt. Add flour and combine until all flour is hydrated. Place into a lightly oiled bowl, cover, and let rest for 30 mins.
- After resting, stretch and fold the dough: first, moisten fingers to prevent sticking then take one edge of the dough and pull up then press it back into the center of the dough.
- Turn the bowl and repeat with the next edge, continuing until the circle is complete (about 8 folds). Cover the dough again and let rest for another 30 mins.
- Stretch and fold the dough for a second time using the same technique. If time allows, stretch and fold the dough a third time after another 30 min resting period.
- Cover and let the dough rise until almost doubled in size (about 8-12 hours).
- After rising, gently turn the dough out onto a generously floured surface. If you wish to divide the dough now would be the time to do so. Dust the dough with flour then gently shape into a ball (or balls), making the top surface of the ball(s) as smooth as possible.
- Place into a lightly oiled bowl(s), cover, and let rise for about 1-2 hours.
- Preheat the oven with a pizza stone to 500°F for about 30 mins before baking.
- Spread cornmeal over parchment paper and turn the ball of dough out on top. Stretch and pull from the underside of the dough to make a pizza shape. Spread toppings over the pizza then cut the parchment to the edge of the dough.
- Transfer to the preheated pizza stone and bake for about 6 mins.
- Remove the parchment then bake for another 3-6 mins, until the bottom is crisp to personal preference.
Notes:
*We highly recommend using the mass to measure ingredients as this is most accurate when baking*
*100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour*
*Sourdough starter is active and ready to use when a small amount floats in water*
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