Sourdough Pizza Crust


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Servings: 4
1 hr 30 mins
25 mins
1 hr 55 mins
  • 2 cups proofed sourdough starter
  • 1 teaspoon salt
  • 1⁄2 cup water
  • 2 tablespoons oil
  • 3 cups white bread flour
  • cornmeal
  • Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
  • Select dough cycle and start.
  • Divide the dough into 4 equal portions and form into balls.
  • With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
  • Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
  • Proof, covered, for about 45 minutes at 85 degrees F.
  • Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
  • Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
  • Bake for 20 to 25 minutes, or until crust is brown.
  • Remove from oven with bakers peel.
  • NOTE: It takes practice to transfer the pizza to the stone.
  • As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

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