Mama Nancy's Pizza Crust

Mama Nancy's Pizza Crust

“There's nothing like eating a pizza on a terrific homemade sourdough crust.”

I would love more FREE recipes and tips straight to my IN BOX!

We've been making homemade pizzas for years, so naturally, when I started baking sourdough, I had to create my own pizza crust recipe!

We like having variations to our dough – a different crust for a different type of pizza. For example, there's nothing like a taco pizza on a cornmeal crust.

My husband is from Davenport, Iowa, where the pizza restaurants add a diastatic malt powder to their dough for a wonderful crust that is crispy on the outside, but nice and chewy inside, even for thinner crust pizzas.

And a pizza place where we went to college was famous for its whole wheat crust, so we have that variation too (try drizzling some honey on those pizza bones!).

Note: The pizza recipe is for a regular crust. The variations (cornmeal, malt, and wheat) are in the notes below the recipe. Just substitute the new addition for the same amount of flour and the rest of the directions are the same.

Let me know if you have any special requests for different crusts!

Prep Time: 10 minutes

Bulk Ferment Time: 5-8 hours

Cook Time: 10 min

Servings: 4 individual or 2 regular pizzas

Ingredients

For the Pizza Crust:

• 120 g Starter, active, at its peak

• 320 g Water

• 500 g Flour (**substitute dry malt powder, whole wheat flour or cornmeal for some of the flour if desired – see notes below)

• 14 g Salt

Preparation Steps

1. Mix starter and water.

2. Add flour (and malt powder, wheat, or cornmeal as desired – see notes) and mix with your hands.

3. Add salt and mix until no grains are felt.

4. Rest one hour.

5. Do one set of stretch and folds.

6. Rest 3-4 hours, or up to 6 is fine, until almost doubled in size.

7. Divide dough in two or four pieces and shape into round balls.

8. Preheat oven to 450° F with a baking stone or sheet inside.

9. Bench rest the dough balls for 20 minutes.

10. Flour your work surface.

11. Flatten dough into a pizza by stretching or rolling with a rolling pin.

12. Add sauce and toppings.

13. Bake for 10-12 minutes at 450° F.

NOTE
**Substitute 40g (1/4 cup) diastatic malt powder, 160g (1 cup) whole wheat flour, or 160g (1 cup) cornmeal for the equivalent amount of the flour if desired.

*This is a Sourdough Living original recipe.

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