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    Sourdough Pizza Crust Recipe - King Arthur Baking

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    mdhansen
    This document provides a recipe and instructions for making sourdough pizza crust. It lists the ingredients and gives detailed steps for making the dough from sourdough starter and then shaping, rising, baking, and storing the finished pizza. Additional tips are provided on sourdough dynamics, homemade starter, and alternative baking methods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sourdough Pizza Crust Recipe - King Arthur Baking

    Uploaded by

    mdhansen
    36 views2 pages
    This document provides a recipe and instructions for making sourdough pizza crust. It lists the ingredients and gives detailed steps for making the dough from sourdough starter and then shaping, rising, baking, and storing the finished pizza. Additional tips are provided on sourdough dynamics, homemade starter, and alternative baking methods.

    Original Title

    Sourdough Pizza Crust Recipe | King Arthur Baking

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    This document provides a recipe and instructions for making sourdough pizza crust. It lists the ingredients and gives detailed steps for making the dough from sourdough starter and then shaping, rising, baking, and storing the finished pizza. Additional tips are provided on sourdough dynamics, homemade starter, and alternative baking methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views2 pages

    Sourdough Pizza Crust Recipe - King Arthur Baking

    Uploaded by

    mdhansen
    This document provides a recipe and instructions for making sourdough pizza crust. It lists the ingredients and gives detailed steps for making the dough from sourdough starter and then shaping, rising, baking, and storing the finished pizza. Additional tips are provided on sourdough dynamics, homemade starter, and alternative baking methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Sourdough Pizza Crust

    PREP BAKE T O TA L YIELD

     10 mins 16 to 18 mins 4 hrs 56 mins one 14" round, or


    large rectangular
    thick-crust pizza; or
    two 12" round thin-
    crust pizzas

    Ingredients Instructions
    1 cup (227g) sourdough starter, 1 Stir any liquid on top of your refrigerated starter back into it
    unfed/discard before measuring 1 cup (227g) into a large mixing bowl. Note:
    1/2 cup plus 2 tablespoons to This is a good opportunity to feed the remainder of your starter, if
    3/4 cup (141g to 170g) water, necessary.
    lukewarm 2 To make the dough: Weigh your flour; or measure it by gently
    2 1/2 cups (300g) King Arthur spooning it into a cup, then sweeping off any excess. In your
    Unbleached All-Purpose Flour large mixing bowl or bowl of your stand mixer, combine the
    1 teaspoon table salt lesser amount of water, the flour, salt, yeast, and Pizza Dough
    Flavor with the sourdough starter.
    1/2 teaspoon instant yeast or
    active dry yeast 3 Mix to combine, adding the remaining water 1 tablespoon at a
    4 teaspoons King Arthur Pizza time if the dough looks dry. Knead for about 7 minutes using a
    Dough Flavor, optional but stand mixer with its dough hook, until the dough cleans the
    delicious sides of the bowl.
    4 Place the dough in a lightly greased container, cover, and let
    rise until almost doubled in bulk. Depending on the vitality of
    your starter, this will take between 2 and 4 hours. For a faster
    rise, place the dough in a warm spot (or double the yeast).
    5 For two thin-crust pizzas: Divide the dough in half and shape
    each into a flattened disk. Drizzle two 12" round pizza pans with
    olive oil, and brush to coat the pan evenly.
    6 Place the dough in the pans, cover, and let rest for 15 minutes.
    After this rest, gently press each piece of dough toward the
    edge of its pan. If it starts to shrink back, cover and let rest for
    15 minutes before continuing.
    7 For a thicker, large pizza: Oil a 14" round pizza pan or 18" x 13"
    half-sheet pan. Place the dough in the pan and press it out to
    the edges, again giving it a 15-minute rest before continuing if it
    starts to snap back.
    8 Cover the pan(s) and let the dough rise until it's as thick as you
    like.

    https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe 5/1/24, 3 04 PM
    Page 1 of 2
    :
    9 Toward the end of the rise, preheat your oven to 450°F.
    10 Sauce and top each pizza as you like, but don't add cheese yet
    (this ensures a crispy crust). Bake thin-crust pizzas for 5
    minutes before removing from the oven and adding cheese. For
    thick-crust pizza, bake for 10 minutes before removing from the
    oven and adding cheese. Return to the oven and bake for 5 to
    7 minutes more, until the cheese is melted.
    11 Remove the pizza from the oven and enjoy hot.
    12 Storage information: Store leftover pizza, well wrapped, in the
    refrigerator for up to five days.

    Tips from our Bakers


     Don’t have any starter? Here’s a recipe for homemade
    sourdough starter. If you're making it from scratch, you'll need to
    feed it for 5 to 7 days before it’s ready for baking. Want a head
    start? Purchase our classic fresh sourdough starter — it’ll be
    ready for baking soon after it arrives at your door. Looking for
    tips, techniques, and all kinds of great information about
    sourdough baking? Find what you need in our sourdough baking
    guide.

     Be aware of some sourdough dynamics here. The less-used your


    starter, the more liquid on top, the more sour it's likely to be;
    using a starter that hasn't been fed for weeks will yield a pizza
    crust that rises slowly, and tastes quite tangy. This type of crust
    is handy when you want to make dough in the morning, and have
    pizza ready for dinner. On the other hand, a starter that's fed
    regularly will yield a less-sour crust, one that will rise more
    quickly. This is a great "weekend" crust, as you can shape it at 8
    a.m., and have pizza for lunch. Find more helpful tips in our blog
    post, Sourdough Pizza Crust.

     Another way to bake: Instead of par-baking the crust, consider


    leaving off the cheese for the first two-thirds of the bake time.
    This allows liquid from the sauce and toppings to evaporate,
    concentrating their flavor. Melted cheese can act like a lid,
    trapping moisture and making dough soggy instead of crisp.
    After the edges of the pizza begin to brown, remove from the
    oven, add cheese, and return to the oven to finish baking.

    We're here to help. King Arthur Baker's Hotline: (855) 371 2253
    https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe 5/1/24, 3 04 PM
    Page 2 of 2
    :

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