If you love our regular Pizza Crust, but have an excess of Sourdough starter, or, if you can’t seem to get your hands on yeast- this is a great alternative!! Essentially the same as our regular crust, but we use starter instead!
This super simple and quick dough can be made two ways, either with your stand mixer fitted with the dough hook, or simply with mixing bowl and trusty old wooden spoon. I’ve made it both ways and truly don’t find one way easier than the other, and the end result is the same.
- 1 1/2 Cups warm water
- 1/2 cup Bubbly, Active Starter
- 2 Cups Whole Wheat Flour
- 2 Cups All purpose flour, plus more for kneading and rolling
- 2 tsp Fine Sea Salt
- 2 Tbs Olive Oil
Yield: 4 , thin crust pizzas
- In a small bowl combine active starter and warm water. Mix thoroughly with a fork until foamy.
- If using mixer with dough hook attachment, combine flour and salt in mixer bowl, make a small, shallow well in center of flour mixture and add starter mixture. Mix at medium until the dough forms into a ball.
- Remove dough ball from the bowl and knead on lightly floured surface for a few minutes. Dough should be soft and moist but should come away clean from your hands.
- Place dough into lightly oiled bowl and cover with clean dishtowel. Allow to sit at room temperature for 30 minutes to rise. Stretch and Fold the dough every 30 Minutes for a few hours.
- Once dough has doubled in size, Cut dough ball in quarters and use immediately or wrap and refrigerate.
- If you refrigerate your dough, allow it to rest at room temperature for a few minutes before kneading and rolling out .
Add your Favorite toppings and ENJOY! For some Pizza Topping inspiration check out this post!