Everyone loves pizza! And a sourdough crust means that the pizza crust is every bit as delicious as the toppings themselves. A well-fermented sourdough is rich, sour, chewy and truly amazing. Not only that, it’s easier to digest!
However, my favourite reason why I love making homemade pizza is because my kids love it too!
I am a huge believer in the importance of getting kids into the kitchen. Food Literacy (understanding how your food choices impact your health, the environment and the economy) is one of my key interests. I feel that teaching kids basic cooking skills is the BEST way to give our children the food literacy skills that they require to have healthy eating habits.
And PIZZA plays a big role in making sure my kids are interested in cooking. I have them help mix the dough, shop for ingredients, chop up the vegetables, grate the cheese….
And then they get to design their own pizza!
I hope that I’ve inspired a few parents out there to get their kids into the kitchen… because EVERYONE loves PIZZA!
- Initial starter
- Sourdough starter (1/2 oz or 2 tbsp of active starter -see Notes)
- Flour (3 oz or ¾ cup)
- Warm water (2½ oz or ⅓ cup)
- Main dough
- Flour (32 oz 6¾ cups)
- Warm water (22 oz or 2¾ cups)
- 4 tsp salt
- Start with an initial feed of your starter. Mix warm water (approx 30 C / 87 F) with the sourdough starter and flour, cover with a towel and leave at room temperature for 8-10 hours.
- After 8-10 hours warm the remaining water (approx. 34 C / 92 F), and mix with the flour. Leave the flour to hydrate for 15-30 minutes.
- Mix in the remaining ingredients (including the starter).
- Allow to rise in a warm location for 12-14 hours. Use the dough folding procedure 2 times during this rise.
- Place the dough on a well floured surface and cut into 5 equal pieces.
- Gently shape the dough into a ball, using flour as needed, but avoid kneeding.
- Lightly oil the dough balls, and store tightly covered in the refrigerator for at least 6 hours, but up to 3 days.
- Shape the dough right from the refrigerator just before baking.
- Top as desired, and bake as hot as possible until the crust is browning. I do 500 F for 15 min.
-Before making a sourdough pizza crust be sure to read about Sourdough Starters and Basic Sourdough Techniques.
-You can freeze extra dough balls for up to a month. Just allow them to rest in the refrigerator for 24 hours before using.
-We use a pizza stone to bake our pizza, but we don’t have a proper pizza peel. So instead we use an upside down cookie sheet well coated with sesame seeds (corn meal or semolina flour work well too). Make sure the dough is well coated on the bottom or it will stick to the cookie sheet.
-You can also bake your pizza in a cast iron skillet or on a cookie sheet.