Sourdough Pizza Crust

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I’ve turned to sourdough for most of my bread consumption. Its healthier to soak/sprout/sour grains and I really like the slight tang to sourdough. This pizza dough has a really nice crisp crust on the bottom but a soft and chewy upper. Dave and I agree its the best pizza crust we’ve ever had, homemade or from a restaurant. I’ve also found when sourdough is properly prepared, its so much more filling than unsoaked flour. There is also evidence that the wild yeast in sourdough is much healthier than commercial store bought yeast.

This makes one good sized thicker crust. You can bake them and store in the freezer for quick weeknight meals. Or prep in the morning and it will be risen by the time you get home from work.

Sourdough pizza crust

1 1/4 cup sourdough starter

1 1/4 cup whole wheat flour

1 Tbs olive oil

1/2 tsp salt

cornmeal

Knead all ingredients with a dough hook for 5 minutes. Cover bowl and let rise about 4 hours. Roll into a circle and place on a cornmeal dusted pizza stone. Cover with plastic wrap and let rise another 3 or 4 hours. If you will be gone all day, forget the first rise and just let it rise on the pizza stone all day.

Bake at 450 F for 10 minutes. Brush with olive oil, garlic, and Italian seasoning. Top with sauce, cheese, and any meat or vegetables. Cook until cheese is bubbly, about 10 or so more minutes.

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