Monday, August 12, 2013

Sourdough Pizza Crust

Jenna and I decided that this is a close 2nd to being our favorite pizza crust. It was nice and chewy with a bit of a 'tang' to it. I made two pizzas the night I made these and froze the other two in 'disks'. We made one LARGE calzone out of a thawed crust and really liked it.

Sourdough Pizza Crust

Makes four medium to large pizza crusts depending on the thickness.

2 1/4 c active sourdough starter (100% hydration)
4 1/4 cups all purpose flour  ***Beth used all purpose and no semolina
1/2 c semolina flour 
2.5 c warm water 
1/4 c extra virgin olive oil 
2 T kosher salt 
1 tsp. instant yeast

In a large bowl add the sourdough starter, flour, semolina flour, olive oil and salt. Using a measuring cup mix warm water with yeast until the yeast dissolves. Pour the water and dissolved yeast into the flour mixture. Mix to combine ingredients. Let the dough sit for 20 to 30 minutes

Knead the dough by hand or machine for 15 minutes. The dough will feel soft and sticky. Feel free to add a little flour to help the dough clear the edges of the bowl (if using a mixer) or to make it easier to work with. I usually add a few tablespoons of flour to help things along.***Beth had to add at least 1 more cup of flour while mixing and then a bit more after letting it rise.

Place the dough in a very large oiled bowl and place in a warm spot to rise for 2 hours. When the dough has doubled dump in onto a floured counter and divide into four equal (about 600g) pieces. Let the dough relax for at least 10 to 15 minutes.

Roll or press the dough into whatever shape you want and place the shaped dough on a baking sheet or parchment paper that can be placed directly on a pizza stone.
Beth par baked these for 10 minutes at 425 degrees and then added toppings and baked 12-18 minutes more.  Turned out perfect!
Add the toppings and bake for 25 to 30 minutes at 425F.

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