This sourdough pizza crust recipe is great for getting rid of the phytic acid that is in all grains, but you do need to prepare it about 8 hours ahead of time. If you need something right away, I suggest you check out my quick and easy pizza recipe.
- 1 c. Sourdough Starter (Blog Post: Sourdough Starter Recipe)
- 2 c. Raw Milk (Blog Post: Why We Drink Raw Milk)
- 4 c. Freshly Ground Flour (I get my wheat berries here, but you can find some similar here too and then I grind them with this.)
- *2 T. Raw Honey (Optional: It helps to neutralize the sour flavor.)
- 1 ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
- 1 t. Baking Soda (or aluminum free baking powder)
- *Optional: Garlic Powder, Onion Powder, Oregano, and Basil
Part 1: Mix it Up and Let it Sit
- Dissolve the sourdough starter into the milk, add the flour, and stir until combined.
- Cover with plastic (or a towel) and leave out for 8 hours (or overnight).
Part 2: Make Your Crust (8 Hours Later)
- Add the honey, salt, baking soda, garlic powder, onion powder, basil, and oregano. Since the dough is pretty stiff at this point, I find it easiest to just knead in the remaining ingredients. To do this, spread a little flour on the counter top, grease up your hands with some coconut oil, and knead until everything is mixed together.
- To make a large pizza, preheat the oven to 450˚F, roll out the pizza crust onto a slightly greased pizza pan, cover with a towel and place on top of the preheating oven for an hour to let it rise (this is optional and will make a softer crust), add your toppings and bake for 15-20 minutes. *If you want to be extra fancy, melt some butter, add some fresh herbs and salt, and spread generously over the edges of the crust.
- If you want to make some amazing Pizza Muffins instead (which is what I usually do), click here to see the recipe. *I cook my pizza muffins for 10-12 minutes at 350º F.