SOURDOUGH PIZZA CRUST
Who doesn't love pizza, all hot and gooey, fresh from the oven? Give this sourdough pizza crust a whirl. It's delicious! BONUS: Make it with your discard!
Provided by Cery
Categories Main Course
Time 2h40m
Number Of Ingredients 6
Steps:
- To start with you need put the flour, salt, yeast, and the Italian seasoning into a mixing bowl and mix it up.
- Then stir your sourdough starter and measure out 1 cup into the bowl and add the 1/2 cup warm water. Mix well until combined. You can mix it either by hand or with a stand mixer.
- If you are making it by hand, turn the pizza dough out onto a lightly floured surface. Knead until the dough is smooth and slightly sticky. About 10 to 12 minutes.
- If using a stand mixer, attach your dough hook and knead for about 7 minutes until smooth and just a tad bit sticky.
- After kneading, you need to put the dough back into a greased bowl and turn it to grease the top. It needs to rise until it has doubled in volume.
- Depending on how strong your starter is and how warm your kitchen is, the rise time can be anywhere from 1 to 3 hours.
- Divide your dough into your chosen number of crusts.
- Drizzle olive oil into your chosen number of regular sized pizza pans and tilt the pans (or spread the oil with your hands) until the bottoms are evenly coated with oil.
- Shape each piece of the dough into a disc and then put each disc into a pizza pan. Gently press the dough out until it covers the bottom. It will start to shrink up a bit. That's ok.
- Let it rest for a few minutes and press it out again. Do that for all of the pizzas.
- Once you have the crusts in the pans, take a fork and poke holes all over them. These holes keep the crusts from bubbling up as they bake.
- Cover the crusts and let them rest while the oven preheats.
- Preheat your oven to 450°F. If you are going to be baking your pizzas to eat right away, put your baking stone in the oven to heat up.
- Once your oven is hot, pre-bake the thicker crusts for 8 - 10 minutes and the thin crusts for 4 to 6 minutes.
- Remove from the pans and cool on a wire rack for later, or top immediately with all your favorite fixins.
- When you are ready to bake your pizzas, slide them into the oven and onto the preheated baking stone.
- Bake until the toppings are hot and the cheese is melted and browned to your liking. Approximately 10 minutes for the thicker crust pizza, and 8 minutes for the thin crust pizza.
Nutrition Facts : Calories 708 kcal, Carbohydrate 142 g, Protein 25 g, Fat 4 g, SaturatedFat 1 g, Sodium 1175 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
PIZZA DOUGH WITH SOURDOUGH STARTER
Sourdough starter can be used to make pizza dough and it should! Sourdough pizza dough gives crust a more robust flavor. Once you try this recipe, you won't go back!
Provided by Colavita Marketing
Categories Fall
Time 5h
Number Of Ingredients 4
Steps:
- Grab a large mixing bowl or the bowl of your stand mixer.
- Add 340 grams of warm (80°F) water to the bowl.
- Tare the kitchen scale, and add 200 grams of your starter. The starter should float on the surface of the water. If it doesn't, it's not ready to use.
- Mix it up so the starter disperses in the water.
- Tare the scale again and add 600 grams of Type 00 flour to the bowl. If you don't have Type 00 flour, use all-purpose flour.
- Mix it together with a plastic dough scraper. The dough will look shaggy.
- Cover it with a kitchen towel and let it rest for 30-45 minutes. Note: This step is called the autolyse. It's an important resting step that allows the gluten in the dough to activate and makes your dough strong. Don't skip this step!
- After that time is up, add the salt to the dough.
- Mix with a dough hook on low speed for 8 minutes. You can also use your food processor to do this. You can even use your hands, but you'll get a workout!
- Turn the dough out onto a floured surface. Using a metal dough scraper, cut the dough into four pieces. Weigh them on a kitchen scale to make sure they're all about the same weight-280 grams per piece.
- Once you cut your pieces, it's time to shape them. Roll them along the countertop, using the metal dough scraper to assist until they form into balls.
- After they are shaped, place them on a rimmed baking sheet and cover them with plastic wrap.
- Allow them to rise at room temperature until doubled in size (about 4 hours, but it may take more or less time depending on the temperature of room). You can also let them rise in the refrigerator for up to THREE days. That's right, three days. This gives the sourdough flavor plenty of time to mature and yields the best flavor.
Nutrition Facts :
SOURDOUGH PIZZA CRUST
This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise.
Provided by PalatablePastime
Categories Sourdough Breads
Time 42m
Yield 1 large pizza crust, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
- Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
- Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
- Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
- Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
- Top as desired and cook until browned and cheese is melted.
- If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).
Nutrition Facts : Calories 386.6, Fat 18.6, SaturatedFat 2.6, Sodium 776.8, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
SOURDOUGH PIZZA DOUGH
This is a varsity-level take on the classic pizza dough recipe from Roberta's in Brooklyn, using sourdough starter to help the dough rise - and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) "It's a little more complicated" than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta's, "but, oh boy, the end result is worth it."
Provided by Sam Sifton
Categories breads, pizza and calzones, main course
Time P1DT30m
Yield 3 pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
- Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 4 grams, Carbohydrate 109 grams, Fat 6 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
SOURDOUGH PIZZA
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Time 2h
Yield Makes 6 pizzas
Number Of Ingredients 7
Steps:
- Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Nutrition Facts : Calories 502 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.3 milligram of sodium
CHEWY SOURDOUGH PIZZA CRUST
Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.
Provided by Donna M.
Categories Sourdough Breads
Time 1h55m
Yield 4 12inch pizzas
Number Of Ingredients 6
Steps:
- Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
- Select dough cycle and start.
- Divide the dough into 4 equal portions and form into balls.
- With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
- Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
- Proof, covered, for about 45 minutes at 85 degrees F.
- Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
- Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
- Bake for 20 to 25 minutes, or until crust is brown.
- Remove from oven with bakers peel.
- NOTE: It takes practice to transfer the pizza to the stone.
- As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.
Nutrition Facts : Calories 401.4, Fat 7.7, SaturatedFat 1, Sodium 584.1, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
PIZZA DOUGH WITH SOURDOUGH STARTER
Peter Reinhart, author of "Artisan Breads Every Day" and "American Pie," said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade. Mr. Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
Provided by Oliver Strand
Categories quick, project
Time P1DT20m
Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas
Number Of Ingredients 5
Steps:
- Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky. In the bowl of a stand mixer, combine the flours and salt, then add the starter and water. Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes. Using the dough hook, knead on the mixer's second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.
- Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.) Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 1 gram, Carbohydrate 102 grams, Fat 2 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
SOURDOUGH PIZZA CRUST DOUGH
Great sourdough pizza dough to top with your favorites.
Provided by tamaraarlene
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 47m
Yield 4
Number Of Ingredients 4
Steps:
- Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
- Bake in the preheated oven until pale golden, about 7 minutes.
Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g
SOURDOUGH PIZZA CRUSTS
This homemade pizza crust uses sourdough starter as a substitute for some of the flour and water. To use the crusts, top frozen crust with pizza sauce, cheese, and toppings. Bake on a pizza pan or stone at 425 degrees F (220 degrees C) until browned, 10 to 12 minutes.
Provided by CHERRY_MICHAEL
Categories Bread Pizza Dough and Crust Recipes
Time 2h3m
Yield 6
Number Of Ingredients 8
Steps:
- 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 917.5 calories, Carbohydrate 167.7 g, Cholesterol 1.5 mg, Fat 12.8 g, Fiber 6.7 g, Protein 30.3 g, SaturatedFat 2 g, Sodium 828.4 mg, Sugar 13.3 g
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- Note: This is a good opportunity to feed the remainder of your starter, if necessary., To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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