so I’ve recently been feeding a sourdough starter in order to start making some sourdough bread more regularly. and luckily King Arthur Flour has a great sourdough pizza crust recipe for the “discarded starter” that you would normally throw away after a daily or weekly feeding (yeah! less waste!). so for those of you who have the time (and may have some sourdough starter on hand) you should definitely try to make this one weekend and have your own pizza party. 🙂 it is a delicious flavorful crust – let me know if you try it!
sourdough pizza crust recipe via King Arthur Flour (KAF)
- 1 cup sourdough starter*, unfed/discard
- 1/2 cup HOT tap water
- 2 1/2 cups Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 4 teaspoons seasonings (**optional, see my note below)
- if any liquid has collected on top of your refrigerated starter, stir it back in. Spoon 1 cup starter into a mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
- add the hot water, flour, salt, yeast, and seasonings (**optional). Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it’s just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how vigorous your starter is. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool.
- For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12″ round pizza pans*** (or parchment paper if you’re going to slide onto a pizza stone) with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes.
- Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. then finish pressing the dough to the edges of the pans or parchment paper.
- Towards the end of the rising time, preheat your oven to 450°F.
- For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like. (note: I DID NOT pre-bake my crusts, I added my fillings right on top of the crust and baked immediately for about 12-13 minutes and it was perfect).
- Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack. Serve hot.
please note, this post was not sponsored in any way by KAF.
- *learn how to make your own sourdough starter here.
- **seasonings: I used it in one crust, but did not use it in my 2nd variation. both were great. but for the version WITH seasonings, here’s what I did (1-tsp dried oregano, 2-tsp dried basil, 1-tsp crushed red pepper flakes)
- ** pans: I actually did not use pizza pans. I drizzled a piece of parchment paper and used it to bake one version on a round pizza stone, and another in a cast iron pan.