Go-To Pizza Dough

Pizza night is a fairly regular thing  for us. Whether it’s take-out from Glass Nickel (we like the Boaris Karloff and the Sacre Bleu) or a homemade favorite, pizza gets five stars in our kitchen. And ever since Fester came into our lives, homemade pizza has gotten an upgrade.

In my never-ending search for ways to use sourdough discard, I stumbled on a recipe for sourdough pizza crust from King Arthur Flour. Not only does it keep me from pouring my sourdough discard down the drain, but it mixes up easily, AND it freezes well. Plus, KAF includes the weights for the ingredients, so I can use my kitchen scale and not million measuring cups and spoons. It’s a win-win-win all the way around.

The sourdough gives the crust a flavor boost that takes homemade pizza to the next level. It’s a great crust for traditional pizza toppings (pepperoni, pineapple, onions, and banana peppers, please), and it’s just as good with less traditional fare.

I’ll mix up a batch when I feed Fester, and then freeze it until our next pizza night. And with crust like this, pizza night happens a lot more often. 😉

SourdoughPizzaDough

Sourdough Pizza Crust

8 ounces (1 cup) unfed sourdough starter (discard)
4 ounces (1/2 cup) hot tap water
10 1/2 ounces (2 1/2 cups) all-purpose flour
1 teaspoon salt
1/2 teaspoon yeast (KAF calls for instant, but I have the active dry yeast in my fridge, so that’s what I use.) 

Combine all of the ingredients in the bowl of a stand mixer fitted with the dough hook. Turn the mixer on low to combine all of the ingredients. Then knead the dough on medium speed until the dough is smooth and slightly sticky.

If you’re making pizza that day, place the dough in a lightly greased bowl and cover with plastic wrap. Let the dough rise until it has doubled in bulk. This usually takes a few hours, but it could be shorter or longer. (A lot will depend on how warm your house is and how active your sourdough starter is.) You can also put the dough in the refrigerator to slow down the rise. When the dough has risen, gently shape the dough into a pizza crust. (This usually makes enough dough for one regular (not deep dish or thin crust) pizza for me.)

Preheat your oven to 450°. If your crust is on the thicker side, you can par-bake it for about 7-8 minutes to give it a head-start, then remove the crust from the oven. Top the par-baked crust with your desired sauce and toppings, and then return the pizza to the oven and bake until it’s done.

If you’d like to freeze the dough, wrap it well in plastic wrap and place it in a ziploc bag in the freezer. To use the dough, simply let it thaw and then bring the dough to room temperature. Shape the dough as desired, and then proceed with your pizza recipe.

Note: KAF suggests letting the dough rise in the pan after you’ve shaped it. I generally don’t do that, but I do par-bake the dough before topping the pizza. Check out the KAF page for additional pizza tips. 

From King Arthur Flour

Click here for a printable version.

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