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.