Manny’s Choice Sourdough Pizza Crust
Ingredients
- 2 1/4 cups Manny’s Choice Flour
- 1/4 – 1/3 cup Manny’s Choice Sourdough Starter, active and bubbly
- 3/4 cup water
- 1 tsp olive oil
- 1 tsp salt
- Cornmeal
Instructions
- Make the dough: Mix together Manny’s Choice Sourdough Starter, water, oil and salt. Add Manny’s Choice Flour and combine until Manny’s Choice Flour is hydrated. Then, place into a slightly oiled bowl. Cover and let rest for 30 minutes. After resting, stretch and fold the dough: first, moisten fingers to prevent sticking, then take one edge of the dough and pull up, then press it back into the center of the dough. Next, turn the bowl and repeat with the next edge, continuing until the circle is complete (about 8 folds). Cover the dough again and let rest for another 30 minutes. Stretch and fold the dough for a second time using the same technique. If time allows, stretch and fold the dough a third time after another 30-minute resting period. Lastly, cover and let the dough rise until almost doubled in size (about 8-12 hours).
- Shape dough: After rising, gently turn the dough out onto a generously floured surface. If you wish to divide the dough, now would be the time todo so. Next, dust the dough with Manny’s Choice Flour, then gently shape into a ball (or balls),making the top surface of the ball(s) as smooth as possible.. Place into a lightly oiled bowl(s),cover and let rise for about 1-2 hours.
- Bake the Pizza: Preheat the oven with a pizza stone to 500°F for about 30 minutes before baking. Then, spread cornmeal over parchment paper and turn the ball of dough out on top. Next, stretch and pull from the underside of the dough to make a pizza shape. Spread toppings over the pizza, then cut the parchment to the edge of the dough. Transfer to the preheated pizza stone and bake for about 6 minutes. Lastly, remove the parchment, then bake for another 3-6 minutes until the bottom is crisp to personal preference.
- Enjoy!
Notes
Tips:
- We highly recommend using weight to measure ingredients as this is most accurate when baking.
- 100% hydration means that an established starter is fed 1 gram of water for every gram of flour.
- Sourdough starter is active and ready to use when a small amount floats in water.
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