Vegetarian

Sourdough Pizza Crust takes 720 minutes to prepare.

Sourdough Pizza Crust takes 8 minutes to cook.

Sourdough Pizza Crust makes 1 servings.

The ingredients for Sourdough Pizza Crust are:

1 cup sourdough starter, unfed (straight from the fridge)
? cup warm tap water
1 cup flour
2 cups whole wheat bread flour
2 tbsp soy flour
? cup semolina
1 tsp salt
1 tsp instant yeast
? tsp garlic powder
1 tsp dried oregano (or Italian seasoning)

Here is how you make Sourdough Pizza Crust:

In a stand mixer fitted with the dough hook, mix all the ingredients to combine.Increase the speed to medium and knead 8 minutes, until smooth and slightly sticky. Place in a lightly greased container, cover and let rise until doubled - about 1 - 1 ? hours.---Assembly:For two round, thinner-crust pizzas:Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Sprinkle generously with cornmeal.Punch down the dough and divide in half, cover and let rest 15 minutes.With a rolling pin, begin flattening the dough into a round, always starting from the centre of the ball and moving outwards.When the dough starts to shrink back, cover and let it rest again for 15 minutes, then place in the prepared pan and finish by pressing the dough to the edges of the pans.Cover and let rest 30 minutes.For one thicker-crust pizza:Drizzle olive oil into a rimmed 10" x 15" cookie sheet or a 14" round pizza pan, tilting the pan to coat with the oil. Sprinkle generously with cornmeal.Punch down the dough and shape into a flattened disk. Place in the pan, cover and let it rest for 15 minutes. Push the dough towards the edges of the pan. If it starts to shrink back, re-cover and let it rest for 15 minutes before proceeding.Cover and let rise for 1 hour, or until desired thickness is reached.---Baking:Heat your oven to 450?F.For thin crusts, par-bake the dough for 4 minutes, then top and bake for an additional 8 to 10 minutes.For a thicker crust, par-bake the crust for 8 minutes before topping. Top and bake 10 minutes longer. ---To freeze: Par-bake the crust(s) as described above and cool completely.Wrap in plastic, then foil, and freeze up to 2 months. Thaw completely before proceeding.Serving Size: Makes two 12" thin crusts or one thicker Number of Servings: 1Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Sourdough Pizza Crust is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,813.5

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 20.8 mg
• Total Carbs: 378.7 g
• Dietary Fiber: 45.4 g
• Protein: 70.4 g