Sourdough Pizza

This is a really really good thin pizza crust. I left this in the fridge for 3 days and let it rise for 6 hrs after removing from fridge. I want to try freezing a batch next to see if the results would be the same. Used fresh garlic scape pesto then tomato paste (instead of sauce). 😘

Sponge

3/4 c sourdough starter

1 1/3 c water

2 c whole wheat flour 

1 tbsp monk fruit (xyla) sugar

Pour the sourdough starter into a large bowl. Add the water, sugar and then the amount of flour indicated for the sponge. Mix together gently with a wooden spoon.

Cover the bowl and let rise for 6 hours or overnight.

Bulk Fermentation

4 tbsp olive oil

1 tbsp sea salt

2 c whole wheat flour

Add the amount of flour, salt and olive oil indicated for the bulk fermentation stage into the bowl with the sponge. Mix together with a wooden spoon. Let it sit a few minutes.

Continue mixing with a spoon until the dough starts coming together. Turn the dough out onto a clean floured board or hard surface. Knead the dough about 5 minutes. If the dough is sticky, add a little more flour. Or if dry, add a few drops of water. The dough should not stick to your hands when you knead it.

Divide the dough into four parts. Place each part in a bowl with enough space for the dough to double. Cover each part with a cheese cloth or clean dish towel. Let the dough sit about six hours until it has more or less doubled. The skin of the dough may start to feel a little dry or the top may begin to crack.

(You can leave the dough in the refrigerator up to five days during the bulk fermentation stage.)

Stretching the Dough

Preheat the oven to 450°F

Place parchment paper on a pizza pan or flat surface. Gently pick up one of the parts of dough and roll it into a ball. Flatten it down. Place your hand on the dough and start stretching the dough out in the form of a disc. Continue gently stretching while being careful not to stretch it too thin or to make holes. Gently stretch the dough until you get the desired thickness.

Spread your tomato sauce on top of the pizza, leaving the edges bare. Be careful not to put on too much sauce or your pizza will become soggy. Add your cheese on top of your pizza. Then add the other toppings. Do not overload the pizza or the dough may not support the toppings.

Let the prepared pizza sit 5 to 10 minutes. I usually let it rest while I prepare the next pizza and the last pizza is in baking in the oven.

Place the pizza in the oven. Let it bake about 12 minutes or until the crust turns golden brown and the cheese and other toppings look cooked. Remove the pizza from the oven and let it sit a couple minutes before slicing it. 

Adapted from https://belgianfoodie.com/recipe/sourdough-pizza-crust/