Sourdough pizza dough
This sourdough pizza dough gives a delicious pizza base and is a great way to use some sourdough starter for something other than regular bread.
Servings: 3 (approx)
- 180 g sourdough starter ¾ cup
- 210 g all purpose flour 1 ½ cup
- 140 g whole wheat flour 1 cup
- 180 ml water lukewarm, ¾ cup
- 1 tsp salt
- 1 tbsp olive oil
- ½ tsp instant yeast (optional - see further below)
Mix all of the ingredients (with or without yeast - see step 3 on where different) together in a large bowl until they are well combined then let the mixture sit 15 minutes.
Then, knead the dough either on a surface or by stretching and folding the dough over itself in the bowl a few times. Either way, fold over after each stretch, then turn 90 degrees and repeat. Make around 6 - 8 stretch and folds.
Form the dough into a ball in the bottom of the bowl, cover the bowl with cling wrap/film and leave to rise around 3 hours. If you are not using yeast, you should leave it longer - either out for around 8 hours or, for a slower rise, prepare the dough the night before, leave it out an hour or two then put in the fridge to continue proving gradually overnight.
Once the dough has roughly doubled, turn it out on to a lightly floured surface and divide up to use for your pizzas - you can make them whatever size you want but this makes roughly 3 good-sized personal pizzas (assuming a relatively thin crust). Top as you prefer then bake at 425F/220C for approx 15-20 minutes until lightly brown and crisp.
Calories: 511kcal | Carbohydrates: 99g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 782mg | Potassium: 244mg | Fiber: 7g | Sugar: 1g | Calcium: 26mg | Iron: 5mg