- 1.5 cups sourdough starter, recently fed and bubbly is best
- 1½ – 1¾* cups flour (This may be regular wheat-flour, barley flour, chickpea flour or any combination that makes you happy!), *quantity depends on the consistency/moisture content of your starter; I suggest starting with 1¼ cups and add more until a good ‘dough consistency’ is reached 🙂
- 1 Tbsp oil (olive, grapeseed, coconut all work well)
- 1 tsp sea salt, non-iodized
- Optional dough add-in: mixed herbs, approximately 1-2 tsp
- Optional pan coating: corn meal, chickpea flour or some other coarse flour, approximately 1-2 tsp
INSTRUCTIONS
- Quantities above will yield a single 12″ medium-crust pizza, or four 7″ personal pizzas. Double recipe as needed.
- Combine all ingredients together in a large bowl.
- Let dough sit for a minimum of 15-30 minutes* (this allows enzymes in the starter to break down gluten, creating a softer and more digestible dough). *You can also cover the dough at this point and store it in the fridge for up to 8 hours, to be rolled out later.
- Pre-heat oven to 500 degrees F.
- Optional: lightly dust pan(s) with corn meal, chickpea flour or some other coarse flour (Depending on the type of pan(s) you’re using, this can act as a coating/barrier to prevent sticking; however, many types of pans do not require it).
- Roll dough out onto pizza pan(s). We typically stretch the dough in our hands, then press it outwards on the pan till it reaches the edges.
- Optional: If you’re going to be using a particularly runny sauce, you may want to brush a small amount (approximately 1 Tbsp) of oil over the crust prior to baking. This will create a barrier between the crust and sauce, so the crust is less likely to get soggy. If, however, you use a thicker sauce (we like thick tomato paste), ignore this step.
- Bake crust in 500 F oven for 7-10 minutes.
- Remove crust from oven and add desired sauce and toppings.
- Reduce temperature to 450 F.
- Bake until cheese is melted or toppings are warmed, approximately 10-15 minutes (test for done-ness by sliding a spatula under the crust to see if it suits your desired crust texture).
- Slide pizza(s) onto a large cutting board and slice with a pizza cutter or knife.
- ENJOY!
