Sourdough Pizza Crust
Risen Dough  

PREPARATION (two days before baking pizza)

  1. In a large mixing bowl, combine the flours and salt. Stir.

  2. In a small mixing bowl dissolve and stir the sourdough starter into 3 cups lukewarm spring water. Pour all into the flour mixture. Stir with a large spoon until well combined, about 2-3 minutes. If dough is too sloppy, add a little flour; too dry add a bit of warm water. Let the dough rest for 10 minutes.

  3. Knead rested dough for 3 to 4 minutes. Place dough in a bowl, cover securely with Saran wrap and let proof and rise for 12 to 48 hours in the refrigerator. Remove from refrigerator 8-10 hours before you plan to bake pizza. Let it warm and rise in a 150 degree oven.

  4. To prepare the dough lay it out on a floured cutting board and divide it into 6 roughly equal pieces shaping each into a round ball. Place dough balls on a floured surface and cover first with Saran wrap then with a smooth warm cloth.

  5. To prep begin by pressing out the dough ball from the center toward the edges as if you were playing the piano (flngers flying!).Press out dough to a rounded shape of about 12 " and transfer to a pizza peel dusted lightly with flour or cornmeal to help it slide onto the stone.

  6. My favorite topping - Spread a thin layer (2 tbsp) of pesto directly onto dough. Sprinkle a layer of chopped onion and grated mozzarella (less is better), 5 slices of ripe tomato each topped with a small mozzarella ball. Half way thru cooking lightly top tomato slices with Feta, and brush olive oil around the edge of the pie.

  7. Slide onto pizza stone and bake for 7+ minutes at 550F or higher (up to 800F) for less time, a lot less! Cook until the crust expands and turns brown (not burnt). Remove from oven. Paint the crust with garlic-infused organic olive oil, dust the pie with parmesan cheese. Place pizza peel on coffee table as a serving board. Open a good Oregon Pinot and toast to the Oregon Trail!

  8. Other great toppings: base of sprinkled chopped onion and mozarella with or without pesto, then:(1). poblano pepper, roasted/peeled/sliced); or,(2) fennel and sausage; or, (3) sauteed thinly sliced eggplant; or (4) lightly carmelized onion, sauteed porcini mushrooms, (5) a base of 2-3 balls of mozarella covered with Julienned green onion will serve to highlight your fabulous crust.



  • 3 cups Double "O"  Caputo flour (in bulk bin at Whole Foods/online at Amazon.)
  • 3 cups Organic all-purpose white flour
  • 3 cups warm water
  • 3  tablespoons salt
  • 11/2 cup Jane's Sourdough Starter
  • basil pesto (Costco has great pesto)
  • Mozzarella cheese, both shredded and small balls
  • Parmesan, ground
  • organic onions (2 medium, chopped)
  • No marinara sauce. You simply don't need it due to the sour crust.


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