Sourdough Pizza Crusts

Recipe View 5 mins In a large bowl, combine bread flour, sourdough starter, lukewarm water, vegetable oil, white sugar, dry milk powder, active dry yeast, and salt. Mix by hand until the flour is mostly incorporated. (5 minutes)

Recipe View 6 mins Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Knead on medium speed for 6 minutes. (6 minutes)

Recipe View 6 mins Let the dough rest in the bowl for 6 minutes. (6 minutes)

Recipe View 36 mins Repeat the kneading and resting process three more times, for a total of four kneading sessions. This develops the gluten and creates a chewy texture. (36 minutes total)

Recipe View 1 hrs Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place until doubled in size, about 1 hour to 1.5 hours. (60-90 minutes)

Recipe View 0 mins Preheat your oven to 425 degrees F (220 degrees C).

Recipe View 10 mins Gently deflate the risen dough and divide it into 6 equal portions. Shape each portion into a round and let them rest for 10 minutes to relax the gluten, making them easier to roll out. (10 minutes)

Recipe View 0 mins Roll out each dough portion to your desired crust thickness and shape. Transfer the rolled-out crusts to pizza pans or a pizza stone.

Recipe View 5 mins Bake in the preheated oven for 5 to 6 minutes, or until the crusts are lightly golden brown. (5-6 minutes)

Recipe View 0 mins Remove the baked crusts from the oven and let them cool on a wire rack. To freeze, place parchment paper between the crusts in resealable plastic bags and freeze for later use.