The art of sourdough is a fascinating world and it is much easier to do than most people think. Sourdough pizza is the best and my family loves it. I kept this dough on the sticky side and did a number of stretch and folds. The dough was silky and made an incredible cheese stuffed crust.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Sourdough Pizza Crust
- 2/3 cup sourdough starter
- 1/2 cup water
- 2 teaspoons MCT oil
- 1 teaspoon honey
- 1 teaspoon garlic powder or 1 garlic clove, crushed
- 1 teaspoon basil
- 1/2 teaspoon yeast
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon salt
Toppings:
- pizza sauce
- 8 mozzarella sticks, cut in half
- 12-14 pepperonis
- 1 1/2 cups shredded mozzarella cheese
- basil and garlic powder
In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, yeast, and 1 cup flour until smooth. Add remaining flour and salt. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours counting from when you first mixed it; kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes while oven is preheating. Press the dough out in a large circle.
Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder.
Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. I used my favorite cast iron frying pan to make this pizza. It is a 1920 era Griswold #12 frying pan I bought at my late mother-in-law’s estate sale. I love it.
This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving.
Sourdough Pepperoni Pizza THM-XO
Ingredients
Crust
- 2/3 cup sourdough starter
- 1/2 cup water
- 2 teaspoons MCT oil
- 1 teaspoon honey
- 1 teaspoon garlic powder or 1 garlic clove crushed
- 1 teaspoon basil
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon yeast
- 1/2 teaspoon salt
Toppings:
- pizza sauce
- 8 mozzarella sticks cut in half
- 12-14 pepperonis
- 1 1/2 cups shredded mozzarella cheese
- basil and garlic powder
Instructions
-
In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, and 1 cup flour until smooth. Add remaining flour and salt. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours, kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes while oven is preheating. Press the dough out in a large circle. Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder. Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving.
We love to make Barbecue Chicken Pizza using sugar-free barbecue sauce, shredded, cooked chicken breast and low-fat cheese. One slice would be considered THM-E.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
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