sourdough pizza crust

A no-fuss sourdough pizza crust recipe that&#x27;s crispy, chewy and perfectly charred on top and bottom. An easy overnight dough that holds all your favorite toppings and bakes to perfection every time!

Sourdough Pizza Crust Recipe

sourdough starter discard

fine sea salt

olive oil

+ 2 teaspoons whole wheat flour

all-purpose flour

water (see notes)

Neapolitan style pizza sauce

toppings

Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.

The night before

Perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.

Cover the bowl and place in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)

The next morning

Remove the dough and let rest on the counter for 30 minutes to come to room temperature.

Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.

Turn on your oven&#039;s broiler and heat a cast iron skillet over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8&quot; circle on a floured surface. Use more flour as needed to prevent sticking. Do not worry about adding too much flour!

When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.

Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, slice and serve hot.

That night

https://embed.mediavine.com/videos/nxb9krgeahgczin7e8it

Learn how to make a sourdough pizza crust with a crispy, chewy crust that is perfectly charred on top and bottom and loaded with all the good stuff! We've developed a quick, no yeast, overnight pizza crust recipe that's easy to put together. We've tested all of our recipes with King Arthur flour, whole wheat and all-purpose, for the best homemade pizza crust. Learn how to make ahead and pop in the freezer for later!

Sourdough Pizza Crust

Imagine a pizza crust with the perfect rise and chew, and you&#039;ve got my Simplest Sourdough Pizza Crust recipe just waiting for your favorite toppings!

The Simplest Sourdough Pizza Crust Recipe (With A Perfect Chew)

(4 ounces 120 grams) sourdough starter

(8floz/240 milliliters) warm water

(12 ounces 360 grams) bread flour*

salt

In a medium bowl, whisk together the starter, water, and olive oil.

Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be.

Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.

Mixing The Sourdough Pizza Dough

Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times. (See video above for step by step.)

Then, flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. At this point, the dough will have become considerably more smooth, which is the goal.

Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before. All in all, you will have rest the dough for four 30 minutes increments and stretched and folded in between. In the end, the dough will be very pliable and elastic.

Cover once more and ferment for 4 hours at room temperature. Your dough will probably not rise significantly but that is perfectly fine.

Stretching And Folding The Dough

Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds.

Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.

Important step: Refrigerate for at least 24 hours before using. The dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of 5 days. It can also be frozen at this time for up to 4 weeks.

To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well.

With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). Form a thicker border around the edge for a lovely, bubbly pizza crust. Add pizza sauce, cheese, and desired toppings.

Bake at 550°F (225°C) for only 8-10 minutes. Enjoy immediately.

Shaping Your Pizza

My Sourdough Pizza recipe has a perfectly chewy crust. Level up your pizza game with my new favorite way to make homemade pizza! Get my step-by-step recipe: http://bit.ly/SourdoughPizzaCrust
 
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#sourdough #pizza #sourdoughpizza

Finally! Sourdough Pizza Simplified

This easy recipe for fail proof whole wheat pizza dough will have you and your family enjoying a healthier version of pizza night!

Fail Proof Whole Wheat Pizza Dough

active dry yeast (2 1/4 teaspoons)

water

Tbs extra virgin olive oil

whole wheat flour

Tbs cornmeal

In a small bowl pour packet of yeast and 1/4 cup warm water (I run my tap on just hot until it is really hot to touch). Stir it once, then let it rest for 5 minutes until it gets foamy at the top.

Meanwhile, in the bowl of a stand mixer add the 2 cups plus 2 Tbs whole wheat flour and 1 tsp salt.

After the 5 minutes add the yeast mixture to the bowl of the stand mixer, and add 3/4 cups warm water and 1 Tbs extra virgin olive oil, stir it until loosely combined with a wooden spoon. Then, with the dough hook attachment set it on speed 2 and let the dough 'knead' for 5 minutes (you can knead it by hand if you don't have a stand mixer.)

After 5 minutes of kneading, stop the mixer and form the dough into a ball (s) -I usually do 2-3 dough balls depending on what I'm making (2 12 inch very thin crusts or 3 8-inch crusts) and place in an oiled bowl and cover with plastic wrap for 30 minutes (it will double in size after 30 minutes).

Preheat oven to 450.

Now sprinkle a baking sheet with cornmeal and on a floured surface roll out one of the dough balls or with floured hands stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinch the edges of pizza dough to form a crust. Next bake pizza crust (minus toppings) for 5 minutes, remove from oven, and then add toppings (sauce/cheese/toppings).

Bake at 450 for 15 minutes or until the cheese around the edges starts getting brown. Remove from oven, slice, and enjoy!

One of the simplest, no-nonsense pizza crusts that uses just sourdough starter - no commercial yeast. The soft, bubbly dough transforms into a soft, chewy, flavorful crust with just the perfect amount of sourdough flavor.

active, bubbly sourdough starter

room temperature water (1 2/3 cup)

all-purpose flour (3 2/3

kosher salt (1 Tbsp.)

In a large bowl, use a wooden spoon or dough whisk to combine water with sourdough starter. Add the flour and continue stirring until the flour is totally hydrated and no dry spots remain. Set aside at room temperature for 1 to 2 hours.

After resting the dough, sprinkle the salt over the surface and incorporate by gently kneading a few times right in the bowl. I find keeping a small bowl of water nearby helps with this process. The dough will be quite soft and loose to start; don't worry about kneading it smooth at this stage, just fold and turn until you don't see or feel the salt crystals anymore. Cover the bowl loosely with a lid or damp kitchen towel and set aside.

After 30 minutes, perform first set of coil folds. Use wet hands to loosen the dough from one side of the bowl. Lift one side of the dough, stretching it up and folding under itself two times. Repeat this with all 4 sides.

Cover the bowl again and set aside. Continue resting the dough, performing coil folds every 30 minutes for a total resting time of 3 hours.

After your final set of coil folds, cover bowl and allow to sit at room temperature for 3 hours. The dough should be gassy, glossy, and very smooth.

At this stage, the dough can be refrigerated overnight or up to 72 hours before shaping and baking; or it can be frozen - see notes section at bottom of recipe for freezing instructions. Or if you are ready for pizza NOW it can be divided in half and gently pressed and stretched into 12 inch rounds for pizza. (Lightly flour the dough and your work surface - I recommend doing this on parchment to make transfer to the oven much easier- do not use a rolling pin. You want this dough to be bubbly.)

Top with whatever you love, just don't go too heavy on the sauce or toppings and weigh down the beautiful dough.

You will bake these pizzas in a pre-heated 500 degree oven on a pizza stone or baking steel preferably. I bake mine for 6-7 minutes. Just keep an eye on them as all ovens are quite different.

Updateâ€“ I did add a bit of flour and cut the bulk ferment time in half to account for the climate I'm in. It was still wet, but after seeing your comment confirming that it's supposed to be that way, I went forward with it after letting it refrigerate overnight and the result was DELICIOUS! The air pockets and bubbles were just delightful and the dough was both soft but crisp enough on the bottom to carry the toppings well. I topped it with a thin layer of olive oil and pesto, chopped up tomatoes, spinach, parmesan, garlic powder, and a few twists of cracked pink salt. Yum! I will definitely be making this recipe again. Thanks a lot and be well! &lt;3

Excellent flavor and our favorite pizza crust by far - we prebake for about 5 minutes before topping and baking - DELICIOUS!!

Looking for interesting ways to use your leftover sourdough starter? This tasty sourdough pizza crust is chewy, bubbly, &amp; delicious. Hello, pizza parties!

Sourdough Pizza Crust (So Easy)

sourdough starter (or discard)

bread flour

tbsp salt

Combine

In a large bowl, combine the water, sourdough starter, and oil together.

Stir

Add in flour and salt, stirring until fully combined. Cover the dough and let it rest for 30 minutes at room temperature.

Stretch

After 30 minutes, stretch the dough by pulling the edges into the center. Cover again and repeat 2 more times every 30 minutes.

Rest

Let the dough rest overnight at room temperature covered with a plastic wrap. The next day, the dough will be wet and bubbly.

Flour &amp; Shape

Flour your working surface and divide the dough into 3-6 equal parts. Shape each one into a tight round ball.

Refrigerate

Place the dough rounds in the fridge for at least 24 hours in a sealed container. Before using the dough let it rest at room temperature for an hour.

A thin and delicious pizza crust made with your sourdough starter. You can start in the morning and have it ready for dinner.

bread flour flour

sugar

Combine all the ingredients in a large bowl, mixing gently with a spoon until a ball forms.  If the dough seems so dry that a ball is not forming, add more water a teaspoon at a time.  Cover the bowl with a clean tea towel and let it rest at room temperature for 30 minutes.

Turn dough out onto counter and knead until dough feels smooth to the touch and loses its stickiness, about five minutes.

Place dough in a clean oiled bowl and cover tightly with plastic wrap.  Allow to rise 3-4 hours at room temperature, or overnight in the fridge.

Make the dough

Remove dough from fridge and divide into thirds (or halves or quarters, depending on the desired thickness of your crust and size of your baking sheet). Preheat pizza stone to 500 degrees.  Allow to come to room temperature before stretching the dough.

Stretch dough into desired shape and place on parchment paper sprinkled with cornmeal.  Top pizza dough and bake at 500 degrees on pizza stone for 9-12 minutes, until crust is browned and center of pizza is baked.

Make the pizzas

https://www.youtube.com/watch?v=GXFrmdgX8EI

Sourdough pizza crust is a great recipe to have up your sleeve for when you need to discard some of your sourdough starter.  Or if you want a true sourdough crust without any yeast, use your fed starter.  Either way works fine!

Print the recipe here:

https://heartscontentfarmhouse.com/sourdough-pizza-crust/

A thin and delicious pizza crust made with your sourdough starter!
ingredients

3 1/2 cups of bread flour or 00 flour
1 1/2 cups of fed sourdough starter (see notes if you want to use discard starter)
3/4 cup water
2 teaspoons salt
2.5 tablespoons sugar

instructions

1.   Combine all the ingredients in a large bowl, mixing gently with a spoon until a ball forms.  If the dough seems so dry that a ball is not forming, add more water a teaspoon at a time.  Cover the bowl with a clean tea towel and let it rest at room temperature for 30 minutes.

2.  Turn dough out onto counter and knead until dough feels smooth to the touch and loses its stickiness, about five minutes.

3.  Place dough in a clean oiled bowl and cover tightly with plastic wrap.  Allow to rise 3-4 hours at room temperature, or overnight in the fridge.

4.  To make pizzas: Remove dough from fridge and divide into thirds (or halves or quarters, depending on the desired thickness of your crust and size of your baking sheet). Preheat pizza stone to 500 degrees.  Allow to come to room temperature before stretching the dough.

5.  Stretch dough into desired shape and place on parchment paper sprinkled with cornmeal.  Top pizza dough and bake at 500 degrees on pizza stone for 9-12 minutes, until crust is browned and center of pizza is baked.
notes

If you want to make this recipe using unfed sourdough starter, simply mix your starter before using and add 1 teaspoon of instant yeast to the recipe.

For a thinner and more tender crust, substitute Italian 00 flour for the bread flour

For more browning and higher oven spring, substitute 1/2 tablespoon of the sugar with diastatic malt powder.
Keywords: sourdough pizza dough, recipes using discard starter, beginner sourdough recipes, sourdough pizza crust

Baking with sourdough, aka wild yeast, is fun and strangely addicting.  But it can be a lot trickier than working with regular yeast!  It is slow to rise, you need to rely on oven spring, and you need a healthy sourdough starter.  

But once you get started baking with sourdough, you will never stop!  From rustic sourdough rolls to artisan style rustic loaves, you can learn how to bake professional looking breads.  You can also sue your sourdough starter in quick breads, muffins, and even pancakes.  

Check out my playlist on sourdough baking, here: 
https://www.youtube.com/playlist?list=PLWnaVydmS673gzIHEe98hQ2dw2FyYLkYT

-------------------------------------------------------------------------------------------------------------

Hi there and welcome to my channel, Heart’s Content Farmhouse.  I post one new country-style recipe every week with a step by step video.  

I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies.  Learning to bake changed my life and it’s a skill anyone can learn.  I want to guide you through your baking journey!

You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious.  My recipes are tried and true, and they are tested multiple times. 

You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com

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Sourdough Pizza Crust-  Homemade Pizza with Your Starter!

There is nothing like homemade sourdough pizza dough. The crispy and chewy texture, together with the slight tanginess of the sourdough, is just amazing. Learn everything you need to know to make pizzeria-style sourdough pizza at home. The long cold fermentation in the refrigerator ensures that the dough is full of flavor and bubbles, resulting in a light and crispy yet chewy crust.

g sourdough starter discard

g filtered water

g bread flour

168 g filtered water

g levain

250 g strong white bread flour

g salt

semolina flour

pizza sauce ((150 grams))

mozzarella cheese ((200 grams))

pepperoni

rocket

Combine the sourdough starter, water, and flour and stir until no lumps remain. Let sit in a warm spot (68-75°F / 20-24°C) until it has risen by 75% and passes the float test, about 4-6 hours.

Prepare the levain

In a large mixing bowl, mix the water and the levain until dissolved. Add the flour and salt, and stir with a spoon or spatula until a shaggy dough forms. Pour a little olive oil in the palm of your hand and knead the dough for a few minutes until it&#39;s smooth and releases from the bowl. Cover and let sit for 30 minutes.

Lightly oil your hand, grab one side of the dough, stretch it up, and fold it onto itself. Turn the bowl by 90° and stretch it and fold it again. Repeat two more times. Then cover and let sit for 30 minutes. Repeat three more times until you complete 4 sets of stretch and folds.

Transfer the dough to a well-oiled container, also oil the top of the dough, and cover. Let the dough sit at room temperature for another 1-2 hours until you see small bubbles develop along the sides of the container. Then refrigerate for 4-6 days. The dough is sufficiently developed when it has many small and large bubbles and wobbles like jellyfish when you gently shake the container.

Prepare the dough

On baking day, preheat the oven and pizza steel to 485°F (252°C) for 45-60 minutes. If you don&#39;t have a pizza steel, preheat the oven and a baking sheet for 20-30 minutes. Place the baking steel or baking sheet in the top third of the oven.

Remove the dough 30 minutes before baking from the refrigerator and let rest in the container for 10 minutes.

Carefully remove the dough from the container with a dough scraper and place it on a work surface. Cut the dough in half and shape both halves into rounds with as few moves as possible. This works best with a lightly floured bench knife. Then flour the tops of the dough balls and cover with a dry and clean kitchen towel for 20 minutes.

In the meantime, cover a pizza peel or baking paper with semolina flour and set aside.

Flour the work surface and the dough generously and turn one ball over with the bench knife. Lift the dough ball up and place it on your knuckles. Make two fists and stretch the dough, and as the dough expands, gradually open your fists and sprout and stretch your fingers. Then place the dough back on the floured work surface and stretch with your fingers. Let gravity help you stretch the dough. Use enough flour to avoid sticking. Then lift the dough from two opposite sides and transfer it to the prepared pizza peel or baking paper and shape it into an even round shape if necessary.

Spread the tomato sauce evenly on the dough, scatter with cheese, and top with the pepperoni. Transfer the pizza to the oven and bake for 6-7 minutes if using a pizza steel and 8-12 minutes if using a baking sheet. If your oven has a broiler setting, turn it on after 4 minutes.

While the first pizza is baking, prepare the second. Then remove the first pizza from the oven and bake the second. Top with the fresh rocket, serve immediately and enjoy.

Prepare the pizza

https://content.jwplatform.com/videos/JYs3r0r6.mp4

There is nothing like homemade sourdough pizza crust. The crispy and chewy texture, together with the slight tanginess of the sourdough, is just amazing. Learn everything you need to know to make pizzeria-style sourdough pizza at home. The long cold fermentation in the refrigerator ensures that the pizza dough is full of flavor and bubbles, resulting in a light and crispy yet chewy crust.

Perfectly tangy, chewy and soft pizza crust using your sourdough discard! (Without any pre-packaged yeast)

Sourdough Discard Pizza Crust

sourdough discard

tbsp sugar

tsp salt

garlic powder

tsp basil

oregano

tsp black pepper

Combine sourdough starter and lukewarm water in a large bowl. Let stand for 3 minutes.

Add sugar and stir. Add oil, salt, (add garlic powder and herbs if using) then 3 cups of flour.

Turn out onto a liberally floured work-surface and knead gently until the mixture comes together to form a smooth ball (about 8-10 times). If the dough is still very sticky, knead in the extra 1/4 cup of flour.  

Place in a clean, oiled bowl and cover with a clean dish towel. Place in a warm area of the house for 3 1/2 hours or until about doubled in size.

Press dough into pan, press gently with your fingertips all over the dough. Add desired toppings and bake for about 30 minutes (until cheese is melted and dough is beginning to brown.

Crispy discard sourdough pizza crust is easy to make and full of flavor. Load it with your favorite toppings and enjoy a meal of full bodied, tangy sourdough pizza. Delicious!

Cup (About 227 grams) sourdough discard (fed or unfed is fine)

Cup warm water (plus extra as needed)

Cups all purpose flour flour

dry active, yeast

(rosemary, thyme, oregano, garlic and onion powders recommended)

Pour the starter into a stand mixer with...

Pour the starter into a stand mixer with a dough hook or large mixing bowl.

Pour the dry ingredients and 1/2 Cup water...

Pour the dry ingredients and 1/2 Cup water over the starter.

Knead the dough in the mixer or by...

Knead the dough in the mixer or by hand about seven minutes or until the dough forms a relisient ball. The dough should clear the sides of the bowl.

Place the dough in a oiled container and...

Place the dough in a oiled container and allow to double in size.  The amount of time required for this is all about your starter. If it is recently fed and you use yeast, it will take about 2 to 4 hours. *(see notes)

Once the dough is doubled in size, flatten...

Once the dough is doubled in size, flatten the dough to remove air.

Divide the dough into two for two small...

Divide the dough into two for two small 12 inch pizzas using a small oiled pizza pan or baking stone. For one large pizza use an oiled 9 x 13 inch baking sheet.

Press the dough inot the oiled pan. It...

Press the dough inot the oiled pan. It will tend to shrink away from the pan edge.

Allow the dough to relax about 15 minutes...

Allow the dough to relax about 15 minutes and then again form the dough into the corners or the oiled pan.

Cover the raw pizza dough and let it...

Cover the raw pizza dough and let it rise until you are happy with the crust height.

Preheat oven to 450 degrees F.

-Par Bake RAW thin crust pizza 5 minutes.

Remove from heat and spread on sauce and...

Remove from heat and spread on sauce and toppings. Bake Unil toppings are sizzling and the crust is browned. About another 8 minutes.

-Par Bake RAW thick crust pizza 10 minutes.

Top with sauces and toppings and bake another...

Top with sauces and toppings and bake another 8 to 10 minutes or until the crust is evenly browned and the toppings are bubbling and browned.

https://mediavine-res.cloudinary.com/video/upload/mvbkpjzgq8njukebjwzf.mp4

Sourdough pizza crust is easy to make and freeze. This pizza crust has a delicious texture and flavor

No Yeast Sourdough Pizza Crust

Absolutely fabulous! I made one pizza and froze the other half of the dough for another time. The dough came together nicely and handled well- I didn’t find it too sticky at all for a high moisture dough. I used a regular baking sheet, 450 degree oven, 13 minutes. 
Thank you for a true sourdough pizza crust recipe that doesn’t also need yeast.

This is by far the best tasting pizza crust I have ever made! The taste reminds me of our son's favorite snack - Cheeze-Its! 

Thank you so much for sharing your heart-felt story and amazing recipe with us. This recipe has become our weekly pizza Friday tradition.

This is the best sourdough pizza crust I have come across. It's the easiest to work with and is nice and airy! Thank you so much for sharing it.

This is the only Sourdough Pizza Dough Recipe you’ll ever need. We’ve tested and perfected this recipe to make the best crispy and chewy crust for the most delicious homemade sourdough pizza, calzones, and stromboli. It also keeps well in the refrigerator and freezer.To make this process easier and more precise, weigh your ingredients into the bowl over a kitchen scale.

Sourdough Pizza Dough Recipe

00 flour ((500 gramsr=4.17 cups),

fine sea salt (or 2 tsp)

water ((335 gramsr=1.4 cups), filtered, room temperature)

active sourdough starter ((100 gramsr=1/2 cup))

Semolina flour (to dust the pizza peel)

Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.

Make the Dough - Whisk together flour and salt. Add water and starter and mix with a firm spatula then use your hands to pinch the dough and mix until really well combined. Cover and rest for 30 minutes.

Knead and Proof - Knead the dough in the bowl or on a clean work surface for 2 minutes then transfer to a bowl coated with olive oil. Cover and proof for 4-5 hours or until the dough has risen at least 50% in volume. Do not speed up the process but proof at room temperature 70-75 ̊F.

Fold dough and Refrigerate- Transfer dough to a floured surface and turn to coat lightly in flour so it isn’t sticky. Use a bench scraper to divide the dough into 4 equal-sized pieces. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.*

How to Make Sourdough Pizza Dough:

PREP: Remove the dough 15-30 minutes before using it to let it relax while preheating the oven or pizza oven. For oven baking: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550 ̊F. Lightly flour a pizza peel and prep toppings.

Top 14 sourdough pizza crust recipes from across the web

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Top 14 sourdough pizza crust recipes from across the web

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

Top Tags

Sourdough Pizza Crust Recipe

The Simplest Sourdough Pizza Crust ...

Fail Proof Whole Wheat Pizza Dough

Sourdough Pizza Crust

Sourdough Pizza Crust

Sourdough Pizza Crust (So Easy)

Sourdough Pizza Crust

Sourdough Pizza Crust

Sourdough Discard Pizza Crust

Sourdough Discard Pizza Crust

Sourdough Pizza Crust Recipe

No Yeast Sourdough Pizza Crust

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Sourdough Pizza Crust

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