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Sourdough Pizza Crust

Adapted from Breadtopia

Mix together all ingredients and allow to rest for 10 minutes to allow flour to absorb liquid. Knead dough for 10 full minutes, adding only as much flour as you need to keep it from sticking terribly to your hands and the counter. Depending on how wet your starter was, this may be very little additional flour. (It may be a little bit sticky, but should be manageable.) After 10 minutes the dough should feel smooth and elastic.

Divide dough into two or more pieces and place in oiled bowls. Cover loosely with a clean towel. Allow dough to rise till doubled. Punch it down with your fist to deflate the gas bubbles.

Preheat pizza stone in oven at 500 degrees with rack in the center position. Roll out one portion of dough and transfer to hot pizza stone which has been dusted with cornmeal. Bake 10 minutes. Remove from oven to cooling rack and bake the other portions of crust.

Place toppings on prebaked crust and re-bake on pizza stone until bubbly.