pizza crusts

So you've got your sourdough starter. Here's how to make pizza out of it. The process takes three days, but it's worth it.

Starter-Along Sourdough Pizza Recipe

100 percent hydration sourdough starter

bread flour, divided

salt

olive oil

Combine 4 ounces sourdough starter with 2 ounces bread flour and 1 ounce water. Allow to rest overnight, covered, at room temperature.

The next day, add 8 ounces bread flour and 5 ounces water. Knead in stand mixer fitted with dough hook attachment at low speed until ball is formed, about 3 minutes. Add salt and olive oil. Knead at low speed until elastic, about 10 minutes. Transfer to gallon-sized zipper-lock bag coated with olive oil and allow to rest in refrigerator for two days (dough will expand—remove excess air from bag as necessary.

To bake, remove dough from refrigerator at least two hours before baking. Place baking stone in oven and preheat oven to 500 degrees. Stretch or roll dough into circle 14 inches in diameter. Top with approximately 3/4 cup tomato sauce, 1/2 pound grated mozzarella cheese, and desired toppings. Transfer to sheet pan or pizza peel and place on preheated pizza stone. Bake until browned and bubbly, about 10 minutes. Serve immediately.

Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a...

New York-Style Pizza Recipe

(about 4 1/2 cups) bread flour,

sugar

instant yeast

water

New York Style Pizza Sauce

cheese

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.

At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

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Starter-Along Sourdough Pizza Recip...

New York-Style Pizza Recipe

Top 2 pizza crusts recipes from across the web

The most viewed pizza crusts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Starter-Along Sourdough Pizza Recip...

New York-Style Pizza Recipe

The most viewed pizza crusts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine