This week, I’m excited to spotlight our favourite go-to: Sourdough Pizza crust! In our house, this delicious, quick-to-prepare, and easy-to-handle crust is a staple. I always make a double or triple batch because the best part is you can roll the leftover dough into portion-sized balls and conveniently store them in the fridge. That way, whenever the pizza craving strikes again – which, trust me, doesn’t take long around here – you’re ready to go. In fact, they were all gone by the next day!
Sourdough Pizza Crust
- 1/2 cup sourdough starter
- 1 tbsp olive oil
- 1 2/3 cup water
- 1 tbsp active dry yeast
- 4 cups flour
- 2 tsp salt
This recipe makes 2 regular size pizzas. Mix the starter, olive oil and water. Add the yeast, mix and leave for 5 min. Mix in the rest of the ingredients with a wooden spoon and then with your hands for a few minutes. Cover in plastic, and leave in the fridge for 4-6 hours or in room temperature for 2 hours.
Herby Tomato Sauce
- 2 cups cherry tomatoes
- 4 tbsp olive oil
- Mix of herbs: Basil, oregano and thyme
- 4 garlic cloves
- 1 tsp salt
Makes sauce for 2 pizzas. Heat up the oil in a frying pan on medium heat. Add all other ingredients, stir frequently until the tomatoes are soft enough to mash. Remove the stems of the herbs and spread out on pizza crust.
Sourdough Pizza
If using a regular oven turn it on to 275 C. We use a pizza oven in our barbecue. And turn it on full heat. Dust your baking surface with some flour. Roll out the dough into whatever shape you want, place it either on parchment paper on a baking sheet or on a pizza peel if using a pizza oven. Spread out the tomato sauce and add your favourite toppings and cheese.
Bake the pizza for 15-20 minutes in the regular oven, until you have a nice color. Or 5-ish minutes in the pizza oven. Enjoy!
Curious about bringing more ferments into your life? Check out my hands-on sourdough and fermentation classes — or book a free Meet & Greet call today and let’s explore what’s right for you.