Sourdough Pizza Crust
By KennKonn on February 28, 2006
1 1/4 cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
2 tablespoons olive oil
1 cup sourdough starter, room temp
3 -3 1/2 cups all-purpose flour
1 teaspoon salt
2 cups mozzarella cheese
1/2 cup parmesan cheese
3 tablespoons cornmeal
Sprinkle yeast into warm water and sugar.
Stir and let stand until it because foamy.
Mix in Oil, sourdough starter,salt and one half of the flour.
Gradually add enough of the remaining flour to make a dough.
Turn dough onto smooth, lightly floured surface.
Knead until smooth and elastic.
Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. This will take about an hour.
Punch down and shape into two pizza crusts.
Preheat oven to 400 degrees.
Sprinkle pizza pan or baking stone with Corn meal before placing the crust on it.
Prebake crust for 10 minutes.
Remove from Oven.
Brush crusts with olive oil and spread with tomato sauce, then top with toppings of your choice.
Sprinkle with grated mozzarella cheese and parmesan cheese, if desired.
Bake for 25-30 minutes at 425 degrees. Might take longer depending how thick your toppings are.
Prep time includes rising time.
8-10 servings per pizza crust depending on size of slices.
Giving life to your very own sourdough starter. The use of natural yoghurt helps to give your starter a helping hand by introducing a little friendly bacteria.
75ml/5 tbsp fresh, live, full-fat, plain yoghurt
175ml/6fl oz skimmed milk
120g/4oz white flour
180g/6oz white flour
100ml/3½fl oz water
40ml/3 tbsp milk
150ml/5½fl oz water
On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated.
On day two, stir the flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour.
On day four, add the flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours.
On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours.
On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed.
If baking less often keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. You can freeze some of your starter too, as a back-up in case you need to start again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 24.5mg||8 %|
|Sodium 11607mg||400 %|
|Potassium 2742.8mg||72 %|
|Total Carbohydrate 80.3g||24 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 79.7g|
|Protein 55.4g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 564
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