Sourdough Pizza Crust with Active Starter
Friday night is usually pizza night around here, and using our easy sourdough pizza crust with active starter is the foundation of a good pizza. Do you remember the days of TGIF? Oh, those were the good ol’ days. Growing up, our Friday night ritual was to pick up a pizza and coke in town and head home to watch all the good shows. Nowadays, the pizza place is over 30 miles away, and there are no good shows on; however, we still make killer pizza and watch a movie.
What to Top Your Sourdough Pizza Crust with Active Starter
For us, the base layer must be a pizza sauce and mozzarella. From there, let your imagination run! We all like something a little different on our pizzas –
- Arturo: All the meats (beef, pepperoni, salami), veggies, and green chili; however, he can do without the mushrooms and olives.
- Wrenn: I will eat it all, depending on the night. However, I love a simple pepperoni pizza.
- Leo: Meat lovers…give him all the meats.
- Ross: Pepperoni is his favorite.
We made this fun video for Kansas Farm Food Connection a few years ago. Although our crust is not sourdough, it is still pretty cute of the boys and informative about the pizza toppings grown or produced in Kansas.
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Other Pizza Recipes of Ours
We have also shared a couple of other pizza recipes over the years. Again, they do not use our sourdough crust recipe, but they may inspire you to top your sourdough pizza crust with active starter.
How to Start Your Own Sourdough Starter
There are different ways to get your sourdough starter going. You can be gifted some from someone, or there are places you can purchase a starter, but you can also make your own. This is what Arturo did. Initially, he used this recipe to get his going. Over the years, he has referred to the King Arthur website for information on sourdough.
About our Sourdough Starter
It is also very popular to name your starter. We haven’t done that, and we haven’t ever given it a name.
I will tell you, though, that the Sourdough Starter is all Arturo. I joke that I sometimes can’t remember to feed my two children, so I don’t need one more thing to feed and keep alive. However, I am sure glad he likes to keep it fed and alive because I enjoy the stuff he bakes with it.
Other Recipes using Sourdough Starter
How to Make the Sourdough Pizza Crust with Active Starter
Ingredients
300 g Bread Flour
300 g Active Sourdough Starter
5 g salt (1 tsp)
140 g warm water (½ cup)
*Note – Makes two 12-14” pizza crust
Instructions
Combine flour and salt in a stand mixer bowl. Make a “well” in the flour, then add warm water and the active sourdough starter.
Mix the ingredients using the dough hook by hand until they form a shaggy dough. Once the dough is ready, install the bowl with the shaggy dough and the dough hook on the mixer and begin kneading.
Knead the dough until smooth and elastic. It will take about 10-15 minutes.
Once the dough has been kneaded, form it into a ball. Spray your hands with cooking spray to prevent the dough from sticking. Then, spray the mixing bowl with more cooking spray and place the dough ball in it.
Cover with plastic wrap and place in a warm spot to proof.
Allow to proof for 6-8 hours before rolling out the pizza crust.
When you’re ready to roll the dough, punch it down and let it rest for 10 minutes. Then, divide the ball in half. Form a disc and work the dough by hand on a floured Pizza pan. Pull it out to the edges to make a round disc.
Then, switch to a rolling pin, rolling the edges and stretching it to keep the disc round.
After rolling them out, you can make the pizza; however, letting them rise for another 2 hours will give them more poof around the edges.
Top your pizza crust with your favorite toppings…we love good meat lovers in our house—and bake at 550 degrees for 10-15 minutes.
Sourdough Pizza Crust with Active Starter
Ingredients
- 300 grams bread flour
- 300 grams active sourdough starter
- 5 grams salt 1 tsp
- 140 grams warm water 1/2 cup
Instructions
- Combine flour and salt in the bowl of a stand mixer. Make a “well” in the flour, then add warm water and the active sourdough starter.
- Mix the ingredients by hand using the dough hook until they form a shaggy dough. Once the dough is ready, install the bowl with the shaggy dough and the dough hook on the mixer and begin kneading.
- Knead the dough until smooth and elastic. It will take about 10-15 minutes.
- Once the dough has been kneaded, form it into a ball. Spray your hands with cooking spray to prevent the dough from sticking. Then, spray the mixing bowl with more cooking spray and place the dough ball in it.
- Cover with plastic wrap and place in a warm spot to proof.
- Allow to proof for 6-8 hours before rolling out the pizza crust.
- When you're ready to roll out the dough, punch it down and let it rest for 10 minutes. Then, divide the ball in half. Form a disc and work the dough by hand on a floured Pizza pan. Pull it out to the edges to make a round disc.
- Then, switch to a rolling pin, rolling the edges and stretching it to keep the disc round.
- After rolling them out, you can make the pizza; however, letting them rise for another 2 hours will give them more poof around the edges.
- Top your pizza crust with your favorite toppings…we love good meat lovers in our house, then bake at 550 degrees for 10-15 minutes.
