I've experimented with an all-sourdough crust, but found it too dense. The flavor was there, but the dough never rose to my expectations.
However, with the addition of yeast, it still has the light texture of regularly risen dough. But, the sourdough starter really revs up the flavor! The marrying of the yeast and the sourdough is a match made in heaven. (Don't worry if you haven't got a starter. Check out Step 3 for help with that).
Creating the slightly sourdough pizza crust is a bit more time intensive than using a pre-packaged dough or other substitute dough product. But, for me, the crust is the foundation of any gourmet pizza.
Step 1: Ingredients and Tools
- Bread flour- 6-7 cups
- Yeast- 1 Tablespoon
- Water- 3 cups
- Sugar- 1 teaspoon
- Salt- 1 Tablespoon
- Olive Oil- 1 Tablespoon
- Sourdough starter- 1/4 cup
- Cornmeal- as needed
- Mixer with dough attachment
- Parchment paper
- Measuring cups
- Measuring spoons
- Pizza peel (or flat surfaced pan like the back side of a cookie sheet)
- Rolling pin
- Optional steel plate (which is what I used) or pizza stone or pizza pan
Step 2: First, proof the yeast
Add 1 teaspoon sugar and 1 tablespoon active dry yeast to 1/2 cup warm water.
Let it sit for about 5 minutes until frothy.
Note: Frothy is how you will know if the yeast is working. If it sits and does nothing, try it again. Be sure the water is warm. If you have a kitchen thermometer, the yeast will thrive on water in the temperature range of 105-115 degrees F. If it still doesn't get bubbly, it could be the yeast is old.
When it proves to be worthy pour the yeast mixture into the bowl of your mixer.