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

  1. Bread flour- 6-7 cups
  2. Yeast-  1 Tablespoon
  3. Water- 3 cups 
  4. Sugar- 1 teaspoon
  5. Salt- 1 Tablespoon
  6. Olive Oil- 1 Tablespoon
  7. Sourdough starter- 1/4 cup
  8. Cornmeal- as needed
  1. Mixer with dough attachment
  2. Parchment paper
  3. Measuring cups
  4. Measuring spoons
  5. Pizza peel (or flat surfaced pan like the back side of a cookie sheet)
  6. Rolling pin
  7. Oven
  8. Optional steel plate (which is what I used) or pizza stone or pizza pan
<p>Delicious! I will try this soon!</p>
Nice recipe ... I will be making that!
Thank you bajablue! I'm quite familiar with the happy pizza dance. :-)
Woo-Hoo for this winning instructable! Doing the Happy Pizza Dance for you!!! ;-D
Nice crust and instructable.<br> <br> As a real pizza nut, i want to recommend this link.<br> <a href="http://www.varasanos.com/PizzaRecipe.htm" rel="nofollow">http://www.varasanos.com/PizzaRecipe.htm</a><br> <br> I baked pizzas his way. With sourdough and slow yeast fementation.<br> The difference in taste was only minimal.<br> <br> I stopped using olive oil in my doughs, but that's a matter of taste.<br> I don't bake my pizzas as hot as Jeff Varasano. (only between 700 and 750 F)<br> If you bake the pizzas really hot, the oil may create bitterness.<br> <br> Keep on baking
Thanks for the tip t.rohner... I will definitely check our your recommendation.
Why thank you! :-) Congrats on your win also!
How cute! That's awesome! Great job!
Lovely. Congratulations on being a finalist. I love your first photo. It's the most Pin-able pizza I have see.
Thanks donedirtcheap! Congratulations to you as well. Your octopizza is so creative and it looks scrumptious!
Thank you! I'm very excited for the honor.
Congrats on becoming a finalist! Good luck!
<u>Excellent </u>1st Instructable krissis!<br> <br> The sourdough crust... the entire pizza looks so amazing...I am drooling. &nbsp;<br> <br> <strong>&nbsp;WTH is my bib!?!?!?</strong>
haha Thank you bajablue! I agree that this pizza is definitely bib-worthy!
How I would love a piece of this pizza right now! I will save this recipe and one day make it. I am not a huge pizza fan but this really looks good. Thanks for sharing your hard work and have a super day! <br>sunshiine
Thanks for the nice comment, sunshiine!
Your final product shot looks gorgeous! I haven't tried sourdough yet, but your tips would definitely make it easier.
Thanks mistyp. :-) The crust is my absolute favorite part of pizza...and the sourdough flavor and texture is scrumptious beyond belief. If you get the chance to make one, I'd love to hear how it turns out!
That crust looks really good and those toppings sound great :)
Thank you very much! It is definitely a good combination of flavors.

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More by krissisj:Go Nuts for Almond Roca Slightly Sourdough Pizza Crust 
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