There’s nothing better then homemade pizza and this crust is simple and delicious. If you need sourdough starter, check out my bread post from last week, where you’ll find a link to get FREE sourdough starter. I prefer thin crust pizzas (being from the New York area…where we make REAL pizza), but if you prefer a thicker crust, it’s all here in the printable recipe. This is one of those recipes that appears to be a little vague at first, but once you try it and get the feel for how the dough should come together, it’s simple and quick to replicate whenever you get the urge…which for me, seems to happen about 3-4 times a week lately. And since the recipe makes 3 crusts which freeze incredibly well, you actually don’t have it make it that often. Just take one out of the freezer, and in about 3 hours, it’s ready to roll. The crust is also vary versatile and can be used in dozens of different ways. Just the other day, I topped one with just caramelized onions, crumbled goat cheese and drizzled some olive oil on it and it was amazing.
For the printable recipe, please click…
Cookhacker's Simple Sourdough Whole Wheat Pizza Crust
Makes 3 12” crispy thin crusts or 2 12”-14” thicker crusts
- 1¼ cups (~6¼ oz. or 174 gms) All Purpose flour
- ¼ cup (~1½ oz or 45 gms) Whole wheat flour
- 1½ cups (~12½ oz or 375 gms) Active sourdough starter
- 1-3 tablespoons water as needed
- 2 tablespoons olive oil
- ¾ tablespoon salt
NOTE: The important part of this recipe is that the amount of active sourdough starter (stirred well) should be equal in volume to the total amount of flour used (1½ cups of each). This is a recipe where the actual weight of the ingredients isn't as important.
In a large bowl, combine the flour, starter and salt and mix (preferably with a dough whisk, but a wooden spoon works well also) until combined, then knead for a couple of minutes until dough reaches a nice pliable consistency. If, at this point, the dough is too dry and not combining well, you may need to add a little water (start with one tablespoon) to get it to the consistency you want…it should be workable, but still a little stiff.
When the dough feels right, add the 2 tablespoons of olive oil and continue kneading the dough for about 5 minutes. It will be a sticky mess when you start but will slowly transform into smooth pliable dough.
Divide the dough into 3 balls (each should weigh about 200 grams) for three thin crust pizzas or 2 balls (about 300 grams each) if you prefer your pizza crusts a little thicker (*see note below for freezing directions).
Lightly coat the dough balls with olive oil, cover with plastic wrap and let sit at room temperature for about 1 1/2 to 2 hours.
The dough is now ready to go. Just roll each ball out to a 12” round, add sauce, cheese and your favorite toppings, pop into a preheated 500 degree oven (preferably on a preheated pizza stone or baking steel) for about 12 minutes and you have an amazing, homemade pizza.
*You can, at this point, freeze them for later use. Just take a quart size zipper seal plastic bag, put in about a ¼ teaspoon of olive oil, work it around, stick one dough ball in, spin it around a bit to coat it and place in the freezer. When you are ready to use, just remove from the freezer and let sit at room temperature for a few hours and it’s ready to go