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Sourdough Pizza Crust
From littlespoonfarm.com
Makes 4 (8") crusts
| prepPreheat oven to 450°F / 232°C if using pizza stone method | ||||||
| ⅓ cup / 100 g sourdough starter discard | Mix dough, ferment overnight at room temperature | Stretch & fold, refrigerate 8–36 hours | Rest at room temperature 30 min | Divide into 4 balls, rest 30 min | Shape into 8" circle, cook in cast iron 5–6 min | Add toppings, broil HIGH 2–4 min |
| 2 tsp / 10 g fine sea salt | ||||||
| 2 tbsp / 30 g olive oil | ||||||
| ⅓ cup + 1 tbsp / 50 g whole wheat flour | ||||||
| 3¾ cups / 450 g all-purpose flour | ||||||
| 1⅓ cups + 1 tsp / 325 g water | ||||||
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