Sourdough Pizza Crust
Simple and flavorful overnight sourdough pizza dough from scratch
Equipment
- Glass bowl
- Cast Iron SKillet
- Wooden Spoon
- Cookie Sheet
Ingredients
- 1/2 Cup Sourdough Starter
- 1/3 Cup Einkorn Flour Whole wheat or bread flour will work if you don't have Einkorn.
- 4 Cups All Purpose Unbleached Flour
- 1 1/3 Cups Water You can add a bit more if dough appears to need it
- 3 tsp Salt
- 2 Tbsp Olive Oil
Instructions
The Fermentation Process The Night Before
- In a large glass bowl add in your sourdough starter, flours, salt, olive oil, and water. Stir well and cover with a tea towel. Allow to ferment at least 12 hours at room temperature. The longer the fermentation time the more gluten gets broken down!
After The Fermentation Period Is Over
- When the dough has fermented and risen simply uncover the bowl with your tea towel and perform a few stretch and folds. Pull one side of the dough and fold it over to the other side. Three to four times is enough until all sides have been folded.
- The dough is ready to be rolled out and made at this point, but if you are not ready to make it yet just place it in the fridge for up to 24 hours.
- If you placed the dough in the fridge: When you are ready to bake divide the dough into 4 balls and let it rest covered for 30 minutes so it can come to room temperature.
- Once the dough has gotten to room temperature, roll it out and prep your cast iron pan by pre-heating it. Turn the heat to medium.
- While the pan is heating, place the dough on a floured surface and start rolling it out into about an 8'' circle. Use more flour if it is sticking to the counter.
- Once your cast iron is hot, place the pizza dough in and start adding your toppings. Cook for about 5 minutes until you see a slight char on the bottom of the crust.
- To finish off the top of the pizza, turn your oven broiler to high and then transfer the cast iron skillet into the oven for about 3-5 minutes.
- * A trick if your pizza gets too burnt on the bottom: If my cast iron cooked the bottom of my dough too much simply get a cookie sheet out when it comes time to broil and place your cast iron in the cookie sheet. It prevents burning on the bottom of your pizza!