Easy Sourdough Pizza Crust

 

Ingredients:

3/4 cup Warm Water

1 TBS Active Yeast

1 cup Sourdough Discard

1 TBS Honey

1 teaspoon Sea Salt

1 TBS Parmesean Cheese (in the shaker)

1/2 TBS Italian Seasoning

2 tablespoons Olive oil

2 3/4 cups All Purpose Flour

Add ingredients to stand mixer & with a dough hook attachment beat for 7-10 minute or until dough is smooth & not sticky. 

Take dough out of bowl, pour a small amount of olive oil to coat dough then let dough rest in bowl for 30-60 minutes or until it has doubled in size.

Preheat oven to 425° & put a seasoned pizza stone into the oven to pre-heat.

Once oven has reached 425° & pizza stone has reheated & dough has doubled in size you will remove dough from bowl & use a pastry cutter to cut into two. 

<I make one pizza and wrap the other piece of dough in plastic wrap & store in the fridge til the next day. I usually make cheese sticks with it the next day to serve with soup or salad> or you can use all the dough & make one huge, thick crust pizza 😍

The dough should be pliable enough to work with your hands. Give it a little stretch & then place it onto the hot stone. (Be careful!) Using your hands press the dough from the center outwards careful not to burn your fingers or tear the dough.

Once the dough is the size you like, bake for 10 min then add your sauce & toppings then bake at for 10 minutes or until the crust is to the crispness you prefer.

You can use all the dough for a thicker crust but I have found half is plenty & then we have a fully fermented crust ready for use for the next day!

You can also freeze your extras, just allow your dough to thaw & come to room temp before baking. 

Enjoy! ☺️