Whole Grain Sourdough Pizza Recipes

SOAKED SOURDOUGH PIZZA CRUST

Steps:

• Mix the ingredients together, working in flour until you have a soft dough. If it gets too dry add more starter or water.
• Once kneaded for about 5 minutes, cover and let rest for 30-60 minutes.
• After resting, roll out the dough on your Silpat or baking stone. I then transfer the Silpat with the dough onto the baking sheet. Cover with plastic wrap to prevent it from drying out and leave at room temperature for at least seven hours. The crust will rise some as it soaks. (You can also bake right away without the extra "soak" time.)
• (I make this recipe into one oblong pizza crust that fits on my Silpat in a jelly roll baking pan. Divide the dough as you desire to suit the baking equipment you have on hand.) And Katie is in love with her baking stone, always, for pizza!
• Seven or more hours later, heat the oven to 450 degrees F. Bake the crust for 5 minutes. Then add sauce and desired toppings to pizza. Put pizza back in oven for about 10 minutes or until the cheese is bubbly and starting to brown. And check out Sarah's baking instructions for the way Katie likes her pizza nowadays.

ARTISAN WHOLE GRAIN SOURDOUGH

Steps:

• Evening of Day 1:
• Mix all ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
• Morning of Day 2:
• Add day 2 to day 1 ingredients
• Knead, place in plastic covered bowl and refrigerate for 24 hours.
• Morning of Day 3:
• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
• Bake at 485F for 40-45 minutes.

SOURDOUGH PIZZA CRUST DOUGH

Steps:

• Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
• Bake in the preheated oven until pale golden, about 7 minutes.

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
• Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

SOURDOUGH PIZZA CRUSTS

Steps:

• Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
• Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
• Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.