The deep flavor of this sourdough pizza crust topped with fresh herbs, veggies, and meats, is going to change family pizza night forever.
When I find a good recipe using my natural yeast starter, I don’t let go. I have been wanting to find a great pizza crust recipe for a while and finally settled on one. It’s so easy to throw together, and tastes exceptional. I have been having a lot of fun experimenting with toppings and grilling little individual pizzas! My kids don’t branch out much, and stick to the good ol’ Hawaiian – ham and pineapple. My husband and I prefer lots of veggies! If it’s colorful, I will eat it.
My favorite way to make pizza is on the grill, but it’s also really good on a pizza stone in the oven. I try to avoid my oven heating over 400 degrees during a heat wave, so we have been employing the Traeger A LOT.
This recipe calls for equal parts starter (typically fed with whole wheat flour if using natural yeast) and unbleached all purpose flour. You will notice that the end result is half whole wheat/all purpose. It’s the perfect mix. The instructions are for baking pizza in the oven. I will post separately on how to grill it!
- 3 c sourdough starter
- 3 c unbleached all purpose flour
- 2 T honey
- 2 T melted coconut oil or butter
- 1 tsp sea salt
- Mix ingredients together until incorporated.
- Knead until dough is smooth and elastic (about 10 mins in a bosch or other mixer, double this time if mixing by hand).
- Set dough aside (on counter or in the fridge) for 6-8 hours to rest.
- If using a baking stone: Preheat the oven with the stone inside for at least 30 minutes to 500 degrees.
- Roll out dough ¼” thick on parchment paper or on an oiled pan if you will cook it right on a baking pan. If the dough starts to shrink back, wait a few minutes then start rolling again.
- Using parchment paper is nice because the dough sticks to it, making it easier to roll out. And as it starts baking you can remove the parchment from underneath the pizza.
- After the dough is rolled out, spread on your favorite sauce and add your toppings. Don’t overload the pizza — think simple toppings or your dough won’t cook thoroughly. Cook meats ahead of time (sausauge, bacon, etc).
- Slide your parchment with the pizza on it onto your hot baking stone, or put your baking sheet into the oven.
- Bake for 5 minutes, then rotate the pizza and remove the parchment if used.
- Cook for another 3-5 minutes, until crust is golden and cheese is melty!