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Sourdough Pizza Dough - Abm

5.0(5)

Came up with this to handle some of the surfeit of an especially good potato-based sourdough starter. Rises beautifully & yields 2 large chewy blistered crusts to fire up on your favorite pizza stone/unglazed piece of terra cotta tile. Our current favs are Italian sausage, sweet yellow onion & fresh torn basil. Eagerly awaiting our tomato crop so we can be making Pizza Marguerite entirely out of the garden!

by Busters friend·published 2008-06-15

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Sourdough Breads

Servings

2 pie crusts

Total time

2h 5m

prep 5 min

Calories / serving

946 kcal

Ingredients (8)

serves

3 1/2 cups bread flourbread-flour
1 tablespoon vital wheat glutenvital-wheat-gluten
1 tablespoon sugarsugar
2 tablespoons olive oilolive-oil
1 teaspoon saltsalt
3/4 cup sourdough startersourdough-starter
3/4 cup waterwater
1 teaspoon instant yeastyeast

Instructions (4 steps)

01Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).
02Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).
03Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
04

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Rich recipe — supports nutrition-aware planning.