Kristyslifestyle

Published by: Kristy Hawk

Nothing beats this homemade sourdough pizza. It’s crispy on the edges, chewy in the middle and packed with a tangy flavor.

WHY YOU SHOULD MAKE THIS PIZZA

• Easier to Digest: The natural fermentation breaks down gluten and phytic acid, which can make it gentler on sensitive stomachs compared to regular pizza dough.
• Better Blood Sugar Response: If fermented overnight, the fermentation lowers the glycemic index.
• Fewer Additives: When you make it at home, you know exactly what goes into it. This crust is made with just flour, water and salt. No mystery ingredients or preservatives.
• Your Family/Friends Will Love It: Once I began making homemade sourdough pizza for my family, they loved it so much that we rarely order takeout anymore. They prefer this pizza to any restaurant.

MY SOURDOUGH PIZZA STORY

I started experimenting with making sourdough over 1 year ago. I failed time after time (11 times to be exact!) While my sourdough bread loaves were failing, my sourdough discard pizza recipes were flourishing! I started making sourdough discard pizza every Friday night and my family fell in love. So long are the days of ordering pizza out because my family prefers homemade now.

I tried many different dough recipes to try and figure out the best one. While they were all pretty good, I finally just decided to try to make pizza dough out of my regular sourdough recipe.

I have made it several times as to test what methods work best. This can be made same day or fermented in the fridge overnight. If you ferment it in the fridge overnight, it will result in easier digestion and a tangy, bubbly crust. Either way is delicious though!

INGREDIENTS:

• 350G water
• 100g active sourdough starter
• 500g unbleached bread flour
• 10g salt

DIRECTIONS:

1. In a large bowl, add in the water and sourdough starter. Whisk until the starter is dissolved. *You can make this in a stand mixer and use a dough hook if you’d like.

1. Next, add in the flour and salt. Use the whisk to combine the ingredients until a shaggy dough forms.

1. Wet one hand and knead for 5 minutes. If using a stand mixer, knead for 5 minutes on low speed.

1. Cover and let rest for 1 hour.
2. Perform a set of 4 coil folds every 30 minutes for the next 2 hours.

1. Cover and let it rest for around 2 hours or until it has risen some and has formed bubbles on top.
2. Weigh the dough and then divide it into either 2 or 3 sections. Form those sections into balls. I divide it into 3 balls which gives us three 10-12″ pizzas.

1. Place the balls in a Tupperware with a lid and then place it in the fridge.
2. If making fermented pizza dough, leave it in the fridge overnight and bake it the next day.
3. If making fermented pizza dough, leave it in the fridge overnight and bake it the next day.
4. Remove it from the fridge and press it into semolina flour, coating both sides well.
5. Press it out gently with your hands and then once it is larger than your hand, lift it up using both hands and carefully stretch it out.
6. Place it back onto a lightly floured pizza peel or parchment paper (depending on how you are cooking it) and stretch it out further if needed. Be careful not to tear it.
7. Top lightly with sauce, low moisture mozzarella and whatever toppings you desire.
8. If using a pizza oven, preheat it to around 700 degrees and then place the pizza in the oven. Wait 1 minute before you begin turning. Turn every 15 seconds until the entire crust is browned and cooked through. Remove and enjoy!
9. If using an oven, place your pizza stone inside and preheat to 400 degrees.
10. Bake for 12-14 minutes or until the crust is browned and the pizza is bubbly. Slice and enjoy!