Sourdough Pizza Crust
How to make a sourdough pizza crust, based on a recipe by renowned Italian-American food writer Marcella Hazan
2
12" pizzas
Equipment
- 1 pizza stone optional
Ingredients
- 3½ cups Flour - preferably 00 or use sieved plain flour
- ⅓ cup Semolina flour - fine
- ⅔ cup Sourdough discard or starter
- 10 g sea salt
- 1 tsp dry yeast
- 250 ml warm water
- 1 tsp Sugar
- 1 tablespoon olive oil
Instructions
- Dissolve the yeast in the warm water along with the teaspoon of sugar and the sourdough discard.
- Add the flour, semolina, olive oil and salt to a large mixing bowl.
- Once the yeast is bubbly, add this to the flour mixture and stir well with a wooden spoon until you have a raggy dough that you can work with. You might need to add a little more water to the dough if it feels dry, and like it isn't coming together.
- Leave to stand for 10 minutes to allow the gluten and yeast to activate. This will make for a much easier dough to knead.
- Knead the dough for 8-10 minutes until it feels solid and slightly rubbery.
- Put the dough in an oiled bowl and cover with a damp tea towel.
- Allow to rise for 2-3 hours until the dough has doubled in size.
- Punch the dough down and divide into balls, depending on size/how many pizzas you want to make. Roll each ball out to form a circle.
- Preheat oven to 220c.
- Place the pizza dough circle on a preheated pizza stone. I like some cornmeal sprinkled on the stone before adding the crust.
- Add your toppings and bake for 20 minutes.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Sourdough Pizza Crust
Amount per Serving
Calories
247
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
486
mg
21
%
Potassium
86
mg
2
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin C
0.01
mg
0
%
Calcium
10
mg
1
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.