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My Favorite Pizza Crust Recipe | Mary Biever | One Writing Mother

My Favorite Pizza Crust Recipe

A crisp pizza crustphoto © 2009 SallyK | more info (via: Wylio)
Sometimes I post that I’m making pizza crust, and people ask for the recipe. Here goes – this recipe is doubled because I have a 14-year-old son who has an enormous appetite. So you could cut the recipe in half.

Often, friends begin making friendship or sourdough bread in the wintertime and have no idea how to use up all the sourdough they make. I use the starter to make biscuits, coffeecake, bread, and my family’s favorite – pizza crust.

I mix the crust in my Kitchenaid.

Mary’s Sourdough Pizza Crust

  • 2 cups warm water
  • 4 cups all-purpose flour
  • 4 cups bread flour
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 4 T yeast
  • 1/3 cup sugar
  • 1 cup sourdough starter

Put warm water into mixer with yeast, oil, salt, and sugar. Add starter. Alternate flours, 1 cup at a time, mixing until the dough is fully formed, with all flour absorbed into the dough. Depending on your humidity level, you may need more or less flour. Your sourdough starter may be thicker or thinner and also require an adjustment of either water or flour.  That is why you add 1 cup of flour at a time and let each cup absorb while the mixer continued working.

Mix the dough until it is a ball and when you turn off the mixer, you can push your finger or a spoon into the dough about an inch, and the dough begins to bounce back. Once the dough is made, put it into an oiled bowl, cover with a cotton tea cloth, and let rise for at least 1 hour.

When dough has finished rising, knead it for a few moments before rolling into crusts. (Do NOT skip this kneading, about 60 seconds – you will have a much better crust if you follow this step.) Preheat oven to 425. Cut the dough into thirds and roll out 3 pizza pans of dough. Spray the pizza pans with nonstick cooking spray and sprinkle with 1 tsp. cornmeal before placing crust on the pan. Pierce the crust with a fork to reduce the air bubbles. I like to braid the crust edges before topping the pizza because I think it looks nicer. Cover with sauce and toppings and bake until cheese is browned.

Note on the flours: You can use all-purpose flour for the full amount. However, I have found that mixing the two gives a better texture – best described as a slicker texture between the crust and the toppings. I do not like pizza doughs made entirely with bread flour. Sometimes, I use 2 cups of whole wheat flour for part of the all-purpose mixture. However, my family doesn’t like it.

Note on pizza sauce: 1 pint of sauce is enough for 3 pizzas. Each year, I can our own pizza sauce from our own tomatoes but always run out. The most cost-effective way to have pizza sauce, if you buy it ready-made, is to buy an industrial-size can (my favorite is Ragu from Sam’s). Then measure 1 pint each into 1 quart freezer bags. Freeze the bags flat and label them with the date of freezing. Freeze the bags and then pull them out each time you make a batch of pizza. This will more than cut the cost of your pizza sauce in half.

Toppings: I like to put a layer of baby spinach leaves on every pizza I make. It makes me feel a little better about the cheese on top.


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  1. My Favorite Pizza Crust Recipe | Mary Biever | pan pizza - March 21, 2011

    […] Cut the dough into thirds and roll out 3 pizza pans of dough. Spray the pizza pans with nonstick cooking spray and sprinkle with 1 tsp. cornmeal before placing crust on the pan. Pierce the crust with a fork to reduce the air bubbles. … Visit link: […]

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