Chewy Sourdough Pizza Crust 🍕

Overview:

If you’re ready to embark on a culinary journey that will forever change your pizza game, then buckle up because this Chewy Sourdough Pizza Crust recipe is about to rock your world! 🚀 Sourdough pizza isn’t your ordinary pizza; it’s an experience, a taste sensation that will leave you craving more with every bite. This recipe, inspired by “World Sourdoughs From Antiquity” by Ed Wood, harnesses the power of a fast-rising culture to create a crust that’s perfectly chewy, tangy, and utterly addictive. 🤤

Cuisine: Sourdough Breads
Keywords: Yeast Breads, Breads, Vegan, Kid Friendly, Weeknight, Bread Machine, Oven, Small Appliance, < 4 Hours
Total Time: 1 hour and 55 minutes
Yield: 4 12-inch pizzas
Rating: ⭐⭐⭐⭐⭐ (5 stars, based on 36 reviews)

Ingredients:

Ingredient	Quantity
Salt	2 tsp
Water	1 cup
White bread flour	1/2 cup
Cornmeal	2 tbsp

Instructions:

Preparation: Begin by gathering your ingredients and equipment. For this recipe, you’ll need a bread machine, a rolling pin, a bakers peel or thin baking sheet, and a baking stone or traditional pizza pan.
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Mixing the Dough: Place all ingredients except cornmeal into the bread machine pan, following the order recommended by the manufacturer.
Kneading: Select the dough cycle on your bread machine and start it. Allow the machine to work its magic, forming a smooth and elastic dough.
Dividing and Shaping: Once the dough cycle is complete, remove the dough from the machine and divide it into 4 equal portions. Shape each portion into a ball.
Rolling Out: Using a rolling pin, flatten each ball of dough into a 12- to 13-inch round, approximately 1/8 inch thick.
Proofing: Sprinkle cornmeal onto a bakers peel or thin baking sheet, then fold each round of dough in half and transfer it to the prepared surface. Cover the dough rounds and let them proof for about 45 minutes at 85°F.
Preheating: While the dough is proofing, place a baking stone in a cold oven. Preheat the oven to 450-500°F (232-260°C) for at least 15 minutes. The hot baking stone will help create that perfect crispness.
Topping and Baking: Once the dough has proofed, it’s time to get creative with your toppings! Add your favorite sauce, cheese, and toppings to each round of dough. Then, using a bakers peel, carefully transfer the pizzas onto the hot baking stone in the oven.
Bake to Perfection: Let the pizzas bake for 20 to 25 minutes, or until the crust is beautifully golden brown and the toppings are bubbling with deliciousness.
Finishing Touches: Once the pizzas are done, remove them from the oven using the bakers peel. Allow them to cool slightly before slicing and serving.

Tips and Tricks:

Practice Makes Perfect: Transferring the pizza to the hot baking stone can be tricky at first. Don’t worry if it takes a few tries to master; with practice, you’ll get the hang of it!
Alternative Baking Method: If using a baking stone feels daunting, you can bake the pizzas on a traditional pizza pan sprinkled with cornmeal. The result will still be delicious!
Get Creative: Don’t be afraid to experiment with different toppings and flavor combinations. Whether you’re a fan of classic margherita or prefer something more adventurous like BBQ chicken, the possibilities are endless!
Share the Love: This recipe yields four 12-inch pizzas, making it perfect for sharing with family and friends. Gather around the table and enjoy the magic of homemade sourdough pizza together!

Nutritional Information (per serving):

Calories: 401.4
Fat: 7.7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 584.1mg
Carbohydrates: 71.5g
Fiber: 2.5g
Sugar: 0.2g
Protein: 9.7g

So what are you waiting for? Dive into the world of sourdough pizza and experience a culinary adventure like no other. With its chewy crust, tangy flavor, and endless topping possibilities, this Chewy Sourdough Pizza Crust is sure to become a family favorite in no time! 🍕✨