Our family loves pizza. We love this crust made from fresh milled flour. The crust can be made and baked the same day or stored in the freezer for later use. You can use your sourdough discard or active starter. Making your own crust isn’t nearly as much work as most people think it is, especially if you make the crust a day or more ahead. Try it, you may never go back to store bought!
Sourdough Pizza Crust
This Fresh Milled Whole Wheat Pizza Dough recipe takes about 6 1/2 hours start to ready to bake or freeze. I typically make it ahead and freeze it. It's a great way to use up discard and so simple to thaw and embellish with your favorite toppings for a healthy delicious alternative to store or restaurant pizzas.
Ingredients
Ingredients:
- 200 g SD Discard or Starter
- 280 g warm water
- 20 g honey
- 30 g olive oil
- 20 g salt
- 500 g flour
Instructions
Method:
- Add the first 4 ingredients to a stand mixer and whisk to combine.
- Then add the salt and flour and mix in to form shaggy dough.
- Let rest 30 minutes.
- Using dough hook, knead until dough comes together, is not sticky and passes window pane test.
- Place in lightly oiled warm bowl and cover till dough doubles.
- Once doubled, divide. I like to make 1 medium to large and 2 personal size or 2 med to large.
- Roll into balls. Let rest covered x 30 minutes.
- Wrap in plastic wrap and then in a plastic bag and freeze.
- To use the same day:
- preheat oven to 450 F. Top your pizzas as you wish. Bake 15 – 20 minutes or more on pizza stone or cast iron pizza pan till crust and toppings are how you like them.