Temptingly tangy, but not overwhelming. Packed with flavor and texture, this crust is so delectable and the composition has such character that it's hard to tag the exact source of its deliciousness (unless you know the secret sourdough factor).
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
Pizza peel (or flat surfaced pan like the back side of a cookie sheet)
Optional steel plate (which is what I used) or pizza stone or pizza pan