Sourdough Pizza Crust with No Yeast
This sourdough pizza crust has no yeast and relies on the sourdough starter for its lift. This recipe makes 1 large 8-inch thick-crust pizza. This is the crust for soft centers with crispy edges with a slight tangy flavor from the sourdough.
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Ingredients
- 227 grams Sourdough Starter 1 Cup
- 170 grams Warm Water 3/4 Cup
- 60 grams Olive Oil 4 tbs
- 12 grams Sea Salt 2 tsp
- 300 grams Bread Flour 2 Cups
- 1 tbs Nutritional Yeast Flakes Optional but delicious
Instructions
- Weigh out your ingredients (recommended) or measure them into a mixing bowl Mix in a standing mixer using a dough hook for 7 minutesOtherwise hand knead for 10 minutes or until it is smooth.The dough will be very wet and sticky
- Set your dough in a large, oiled bowl (about 1 tbs worth) and cover for 4 hours, folding it every 45-60 minutes grab an edge of the dough and fold it over. This helps develop the gluten and improves the texture of the crust. It's ok if the dough absorbs the oil, it helps prevent the stickiness and makes the crust softer
- Refrigerate overnight- this helps the sourdough ferment, develops the flavor, and gives you the extra health benefits of sourdough
- Shape your dough by stretching it out and rolling the edges in for a crust.
- Brush the pizza dough with an even coating of olive oil Bake at 450F for 10 minutes, remove from ovenAdd pizza sauce and desired toppings Bake for 7-15 minutes or until the cheese is melted and crust is brownedMore toppings will mean a longer cook time
Nutrition
Calories: 453kcal | Carbohydrates: 66g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1167mg | Potassium: 113mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 2IU | Calcium: 13mg | Iron: 1mg