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Sourdough Pizza Crust

Chocolate Hazelnut Fruit Pizza with Sourdough Crust

Ingredients

Instructions

  1. In the bowl of a stand mixer, combine the sourdough starter, warm water, flours, salt, and yeast. Use the dough hook on low speed to mix for a few minutes, then increase the speed to medium and knead until dough is smooth and pliable, about 5-7 minutes. If dough seems too dry, add additional water 1 tablespoon at a time.
  2. Place dough in an oiled bowl, cover, and allow to rise until doubled. Because this recipe has only a little yeast and it relies mostly on the sourdough for the rise, this takes longer than traditional yeast pizza doughs. I usually start my dough in the morning and leave it on the counter anywhere from 4-6 hours. If you need a faster rise, increase the yeast to 1/2 teaspoon.

Notes

adapted from King Arthur Flour