Easy Homemade Sourdough Pizza Crust- Sourdough Recipes
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- Опубликовано: 25 июл 2024
- Learn how to make easy sourdough pizza crust. Only four basic ingredients, no kneading and no rising required.
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How to Make Sourdough English Muffins- • How to Make Sourdough ...
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When I found out about this method for making sourdough pizza crust somewhere in internet land several years ago, you might say I felt a bit perturbed. You see, up until this point, my experience with homemade crust involved proofing, rising, kneading...Repeat. Repeat. Baking.
I needed to plan the whole thing five days in advance (slight exaggeration) and you know how I feel about planning. (Side note. I learned my non-planner ways result from me being a 'P' in a personality test. My millennial sister introduced me to Meyer's Briggs over the weekend.) Ok, back to the crust.
The tutorial I found years ago went something like this: Put sourdough starter on a pizza stone and bake. Wha??? How could it really be that simple? I mean, come on. One ingredient.
I made a few modifications to add more flavor, but the premise remains. It really is that simple.
Preheat a pizza stone, or cast iron skillet, on 425 degrees.
When the oven is preheated, and the pans are scorching hot, take them out of the oven.
Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
Ladle fed sourdough starter onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can't. You just spread it out until you have a nice thin layer in the size you want. If you want to see how this looks, watch the video below. :)
Hit it with another drizzle of E.V.O.O.
Sprinkle it with salt and Italian seasoning. The more, the better, in my opinion. ;)
It will already start to bake when it makes contact with the pan. This is totally good and expected.
Pop it back in the oven, until crispy, and easily pulls up from the pan. About 10 minutes.
There is one downside to this impossibly easy homemade sourdough pizza crust recipe.
You can't pour regular pasta/pizza sauce on it without it getting soft, even when it is nicely browned before you add the sauce.
You may think, "Ah, I'll bypass this problem eazy peazy. I will just bake the crust longer until its extra crispy. That'll do the trick." Or "I'll just use less sauce." Your mind may even wander into the idea of putting the sauce on top of the veggies, so its not sitting right on top of the crust. I would say you're pretty smart to try all those things, but let me go ahead and make it easier on ya. It doesn't work.
But, no worries. There is a wonderful, make that TWO wonderful solutions, for amazing homemade pizza. And, they're better than a jar of store bought sauce anyway!
Option One: Thinly slice fresh tomatoes. Spread them out on in a thin layer on your baked sourdough pizza crust, and drizzle with olive oil, salt and pepper. Put it in the oven and roast for about 10 minutes. Add the other toppings and cheese. We especially enjoy this option in the summer, when the garden is bursting at the seams with fresh tomatoes. Something about roasted tomatoes!
Option Two: Make a homemade cream sauce with cheese, cream, garlic and salt. Spread it on the crust and top with chicken, mushrooms and cheese. Chicken Alfredo pizza. This is just about our favorite meal of all time. We seriously feel like we are eating in a fancy gourmet restaurant. It really is that good. And don't get me started on when it is morel and chanterelle season.
And option three is just to add the tomato sauce and eat it a little soft. We do this often and it still tastes great.
You can't use a normal pizza pan, because the liquid starter would totally stick to it. You would have quite the mess on your hands.
Cast iron and pizza stones are wonderfully nonstick, when preheated. Plus, this ability to preheat a pan that is so heavy is what makes for a crispy crust. Its that baking upon contact thing, or something like that. I'm not a scientist, but I can tell you it makes a crispy crust like no ordinary aluminum pizza pan ever could.
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You cook two handmade pizzas frrom scratch for the whole family while nursing your infant? Somebody give this woman the mother of the year award.
I started making this with no toppings as a cracker/bread and then eating with guacamole and hard boiled eggs as a quick lunch. Love it!
Omg I do the same!!! I love it
This is exactly what I planned on doing when I saw Lisa’s video title! Glad to see I’m not the only one!
What a great idea!
Yes using discard or starter to make crackers is delicious! It’s just discard/starter with butter, put down parchment, smear on a cookie tray, put in the over for 350 and check on it in 20 min increments. We also add a bit of Stevie for sweetness but you could omit.
I love that she does videos with her baby! Not only does it make me want to make a sourdough pizza crust, but makes me miss my babies when they were newborns!!
I just did this tonight and was able to pull together 2 pizzas in like 15 minutes for my family of 6! Thanks for the tips ❤️
You are amazing. I'm 68 and just starting a starter. I was very intimated but you gave me confidence. Thank you.
I've used my starter twice now to make English muffins. They are so good. Now I will try the pizza recipe. Thank you so much for sharing these recipes. This has added a whole new dimension to my life!!!!!!
Oh i just love hearing that Sandra!
We make this pizza with pesto and thin sliced onions, peppers, artichokes, all sorts of stuff and it is SO good. I can’t believe I used to pay for those pilsbury rolled pizza doughs when this is gut friendly, cheaper, and easy. Thank you so much for sharing!
The fact that you’re cooking with your baby on brings me joy you rock!
Seriously!!! I waited a few weeks to get started because I was thinking I’m going to spend two weeks to just make one loaf and be bored with it….(I really thought that’s all you could do was make bread!) Then I saw your 10 recipes with sourdough and now I am in love!!!!!!!! And I I made this for my kids at lunch and they LoVeD it and it’s amazingly simple!. Thank you for everything your doing!
my Kids LOVE your sourdough recipes!! Thank you for sharing!! I fell off the sourdough band wagon for awhile and have been wanting to jump back on, seen some of your sourdough videos and they inspired me to pull my starter out of the fridge and bring it back to happy bubbles!! The biscuits are amazing too!! working my way through your free ebook recipes!! Thank you!!
This is the single best pizza I have ever made. I don’t have a cast iron so I used my dutch oven and it worked just as perfectly.
so glad to hear that!!
Just made this sourdough pizza recipe and it was hit with my family! I loved that it was so fast and easy and don't have to wait hours. Thank you !
so glad to hear that!
I followed your directions for making the starter and it turned out great! We love your pancake recipe, the english muffins and we just tried this tonight! My 9 month old LOVES anything sourdough. Pizza crust was delicious!
I made my first sourdough pizza today after watching your video!!! I have always made sourdough bread for many years but never in my life would I have thought pizza crust could be so simple also so delicious! I actually thought you must have left a part out and went back and watched it again to make sure also to make sure I didn't miss a step! Thank you for sharing! Definitely hooked and a new sub!
So glad you enjoyed it! I can't believe it turns out so well either. It's crazy!
Ok. I just love you. This was great to try for the first time with my granddaughter and tonight when I couldn’t figure out what to eat. Yummmm. Thank you
I was intrigued by this when I came across it a few days ago. I was lacking time and really wanting pizza, so I did it in the cast iron and it WORKED! Thanks Lisa!!!
it really is great for a fast pizza! Glad you tried it..
Excellent. I am only about 4 months into my sourdough experience. Tonight I made this pizza. it was perfect. I didn't add any sauce just toppings and cheese and put pesto on the side when serving. Perfect. So easy so good. Thank you Lisa! No tummy ache after eating Yeah Blessings Sally
Love this! Thank you Lisa! 🌺
Another winner! Thanks Lisa !
Super simple and delicious! Pizza doesn't feel so unhealthy now! I made one a BBQ chicken and the other with basil pesto, goat cheese and spinach 😋 thanks Lisa for sharing bits of your life with us!
This has revolutionised my pizza meals! What a fabulous recipe! Everyone just loves them. Thank you, thank you. 💜💜👍👍🤗🤗
I am loving your videos! Thank you for explaining everything
Wow! I watched this video this afternoon for the first time and i had to try it...GAME CHANGER! i am always looking for ways to use my sourdough starter without the extra prep/souring step. Such a delicious and easy dinner. Thank you for sharing. I also love the skillet dish with sourdough topping. If you have other sourdough dishes without a souring process, I’d love to see them!
Isn't it so easy?! Love it! Also, the sourdough pancakes are no wait. :)
I did this recipe and now I’m hooked I’ll make pizza like this from now on this is so easy! Love this and easy dinner so glad I found this recipe and video!
Sweeeeet! I can't make enough muffins and my first two sourdough loaves turned out amazing! Got muffins on the rise and will have pizza and a little side salad tonight.
Lisa, I know this is an old video but I had to let you know that I've recently gotten into making ferments, and have followed you and Mary's Nest for my new journey.
I really appreciate the way you choose to use simple methods and recipes. I've shared my starter, my sourkraut, my pizza in a cast iron skillet, my English muffins, my bread, biscuits and cheese biscuits, and next I'm I'm going to try the round artisan style bread, ALL from your recipes!! Everyone loved all of them. Its really true, if I can do this, ANYONE can do it!! Lol 😂 Thank you so much for these amazing, easy to follow recipes. The sourkraut is truly addicting!!
Just made this tonight!! Total hit with my family! Friday night pizza and a movie. Need to learn how to make sourdough brownies now!!
I made your English Muffin recipe yesterday for breakfast and my kids loved them so much I made them again for breakfast this morning!
We just made this for dinner tonight! It was delicious!
This is the new favourite! So easy to make! I put some pesto and goats cheese on mine and it was so tasty
Just tried this recipe with toasted sesame oil instead of olive oil (I was all out), turned out fabulously!
I bought my first cast iron skillet today and made pizza. This is hands down the best pizza crust!
I made a sauce from tomato powder and Italian seasoning and a little bit of water, not soupy, and spread it on the half done dough before adding the pizza toppings! It wasn't soggy and SO delicious!
Oh I appreciate you sharing this idea. I dehydrate my own tomato powder. Definitely will try this.
Dear Chef Lisa, thank u for taking pain to make it possible for many people to enjoy what u have achieved. Have a great day!! Rena from Malaysia
Cooked this tonight. I’m VERY new to sourdough. This was awesome! Can’t wait to watch more videos. Thank you!
Awesome! Thank you!
These pizza crusts are the best!
Making this tonite!!
I'm falling in love with this channel!! I was skeptical about this recipe at first, I have to admit. It turned out great though - rave reviews! I use half wheat and half bread flour in my starter and you could taste the wheat which was really yummy. I had guests gathered around the island while I rotated making a pizza, taking a pizza out - the camaraderie was a lot of fun and guests enjoyed seeing the process. We would eat one while another was in the oven and since I had a smaller cast iron pan and a smallish pizza stone, this worked out nicely! I ended up using both a fed starter and got into one that was not quite fully fed which ended up a little more like thin crust. If you like a thicker crust, I would recommend using a fully fed starter and cooking it longer than the initial 10 minutes so it's not doughy before putting ingredients on and doing the second bake. The crisp you get on the bottom of the pizza from heating the stone/cast iron is perfect AND it pops right out! I will definitely be making pizza this way again! It's a great way to use up your starter and super easy!
so so happy to hear that!
Yummm. I have never had pizza like this before, but it looks so rustic and delicious!
We love it!
This tastes delish, great use for my sourdough discard
Thank you so much for sharing! ❤️
You are so welcome!
Simplest and easiest pizza dough 💚
Making this Wednesday!
My husband and I have been eating a Keto diet (for health reasons) for two years now. However, my life's circumstances have changed since my mother passed this summer and I am now living with and caring for my elderly father who loves baking and eating bread. You have inspired me to once again make my sourdough starter and bake him some bread. I have to confess I did cut off the warm heel and smothered it in melting, oozing, dripping butter. It was so good! Dad was amazed and impressed. Although I personally have been living a homesteaders life, if you will, for the last 20 years (spinning/weaving/knitting/soap making/sourdough bread/foraging/canning etc.) there are many that need to learn these valuable skills, now more so than ever, what with Covid. Thank you for sharing your informative videos.
Hi Lisa, love your videos. Such an inspiration:) this week I started on my own sourdough started, hopefully it works out. Can you do a video on your sourdough pancakes? And anything else you make with it
Yes I definitely plan to! :)
Just tried this out for dinner. It was delicious!
Glad you liked it!!
Just started a Sourdough starter, its my second attempt. My Loaves were like bricks last time. Love your channel.
Mandy BEWKES hope you enjoy your starter! Thank you so much!
I love your videos! It makes sourdough so much less intimidating. I was wondering if your square pan was a stone, a cast iron, or a nonstick pan? We have pizza movie Friday night every Friday and I make our pizza, but have never tried sourdough. I am so excited to start making sourdough pizza crust!
I think the salt makes a big difference. So good.
I love the thin crust. Reminds me of imos
Thanks Lisa!Thisviscgreat for me since I as m just as beginner with sourdough.I do not have cast iron Lodge type.Can I use a Dutch oven with this if it fits?
Hi Lisa, I just love your channel, thank you for all of your fantastic content. I recently created a sourdough starter and all seemed to go well. I made the sourdough crepes, to which I added a little grated apple, they were delicious! However, I was going to attempt making the donuts and something might not be okay with the starter? I did the prep the night before, but I didn't get to do it the following day. I noticed by the next day that it seemed a bit sour, like I had squeezed lemon juice into the dough. I was worried it would not taste okay, so I did not use that batch. I wanted to try out making the pizza crust and though they smelt nice, they did have quite a strong yeast like/bitter taste. I didn't seem to have problems with the crepes, they had a nice yeast like donut taste, am I doing something wrong? I know you said that the fed sourdough mix, in relation to gluten intolerance, is better if it sits more that the eight hours, but does it mean that the taste will be more intense, maybe even sour in taste?
Yum, this makes me consider switching from my existing pizza crust.
Hustling Homemaker I think you would love it!
DUH!!!! WHY on earth did I not think of this??? I make from scratch pizza crusts all the time - this will be a total game-changer for me! Thank you, thank you, thank you!!!! BTW, you AHMAZE ME!!!! Do you have more hours in your day than I??? ;)
You're welcome! Recently, I made a video all about how I get stuff done with 5 kids. You can view it here: ruclips.net/video/TVlTsztzIO0/видео.html
Oh I see his little head, Lisa he is growing so fast
wow thanks for this! it worked perfectly in my cast iron skillet:) do you have a chicken and dumplings recipe using sourdough? Thank you again..I love your channel.
Hi Tracie, I do not, but that is a great idea! :)
I just love how you czrry your newborn in the wrap. He looks so cozy. Love your vlog.
Thank you so much! 😊
I love that you are wearing baby! Brings back such sweet memories for me...
I just tried this for the first time and my crust stuck to my pizza stone... thoughts on what I need to change?
Still tasted great!
would you link your video where you make this in your "what we eat in a week" pleeeease. I remember it had some more instruction on the toppings but im having a hard time digging for that video.
bwuaauauhaha! i found it!
ruclips.net/video/uOXXwVE0kc0/видео.html
If we don’t have a starter think I could use flour water and yeast in a batter like consistency to achieve this quick easy crust?
Hi! Love your channel!❤️
Do you think I could make the crust from the sourdough discards? I’ve been collecting them for few days and looking for a recipe to use that up.
Thank you!
Hi, I’ve always used the discard for this recipe, I just cook it a bit longer. Delicious!
Yes! I experimented with both, and the discard is (as you can imagine) more of a thin, crispy crust!
Love this. Quick question though. When you say you have to use fed starter, do you feed it and then use it straight away or do you have to wait a little while after feeding it to use it. Also let’s say I have a little pot of sourdough discard that I’ve been accumulating, how could I feed and use this for this recipe?
Fed means you feed it and then let it ferment before using. Usually a few hours works. If you have a jar of discard, you can just feed that. I don’t keep a separate jar. I just feed my starter, let it ferment, either use it or put it in the fridge for a couple of days, and then use it. I always feed it right after using it, so I never run out and I don’t need another jar.
Hey Lisa!!! How many hours per week do you work? I love following your channel and look forward to diving into your blog. Keep the posts and videos coming!
At the present time, I probably work about 40 hours per week, most of it late at night. I am hoping that now after the course is launched, I can ease up a bit. I just get so many ideas and have a super hard time saying no.
Just made sourdough pizza using your recipe. It was delicious. Thank you for the recipe! 😁
Love learning from you! I made 1 pizza the other day and it was wonderful! Question, how do you get so much starter? do you always keep your starter in a bowl?
I just feed it extra so I have a good amount since I bake with it most days. As far as storage I keep it in a glass jar with a glass lid..www.amazon.com/dp/B01EIJ0P6W?linkCode=ssc&tag=onamzfarmh06a-20&creativeASIN=B01EIJ0P6W&asc_item-id=amzn1.ideas.2TUAZCBO8O4KI&ref_=aip_sf_list_spv_ofs_mixed_d_asin&th=1
This may sound like a silly question but- why do you use only the starter, without adding in extra flour for the pizza dough? I am trying this recipe right now and have to use almost all of my starter for a big pizza... could I add in some extra flour and water or would I need to let that rise? Hopefully that made sense :) lol. Thank you!!!!
Hi Ashley, I would just feed the sourdough starter extra flour to accommodate for the amount needed for the pizza.
Thank you for sharing this! I’m really confused how you have that much fed starter though? Mine is a small amount in a jar. Can I take what I have and feed more in a bowl? And make the crust that same day?
you can double or triple your feeding to grow it!
@@FarmhouseonBoone thank you!! I forgot to respond and give thanks and tell you how MUCH we love this recipe!
That is awesome how much sourdough starter do you make?
You will need probably about 4 cups, or so, per crust.
Hi, I'm a pizza baking lover, and this is a new way to make it, you got me curious and I will definitely try it. I will try my hand at the sourdough starter as well. Looks like you have quite a bit of starter in that bowl, you must keep lots in the fridge at all times, can you give me an approximate of how much do we need for a couple of pizzas? Thank you in advance.
I do keep a pretty large bowl in my fridge at all times. It is probably about three-ish cups per crust.
Thank you for sharing, I'll never go back to gluten ones again
There our little man 🙋🏻
Such a great video, this is my kind of recipe! Maybe a silly question, but do you put the toppings on afterwards and then bake it again?
Not a silly question...yes!
Mommy finger-paint! smile!
I love your videos !n finally gonna try to make this now that my starter is but bubbly. One question... When your recipes call for fed sourdough starter... Does it mean right after I fed it ? Or 4-5 hrs after I fed it ? Is 12 hrs after I fed it too long of a wait ??
Anywhere from 4-12 hours after you feed it is perfect. Definitely not right after you feed it. :)
@@FarmhouseonBoone thank you for your response !! You are a light to this world. Idk how you do all you do but thank you for sharing :). Hope you're having a great Sunday
My question exactly! Have u figured it out yet?
Am I able to make this crust then freeze it to use later???
Coups I just prebake Some crust then top them and shove them back in the oven?
would it be okay to make a batch of these with discard that i have and freeze for later use?
yes!
Can you use a regular pizza stone instead of the one you used in this video?
Hello there! We have an existing starter that isn't large enough for this recipe, so what's the best way to grow our starter so that it's larger? Thanks!
Just feed it with equal amount of water and flour, after about 12 hours it should be ready :)
@@KS-ng9np Thanks!!
I’m stumped. I have a pizza steel. Preheated to 500....put oil down, did everything like you say but my crust sticks. Any ideas?
wow I'm impressed doing all those yummy vids and still carry a baby???? respect!!!
Does it matter if I use rye sourdough?
Do you use the book Nourishing Traditions at all?
I read that several years ago. Found it very helpful!
That looks so good.. I dont think my starter worked tho 🙁 it smells fruity it doesnt have any froth on the top and I did the water test and mine doesn't sinks. Does that sound like it didn't work??
Fruity sounds about right for the smell. Are there any bubbles at all? What day is it on now?
Farmhouse on Boone yes bubbles day 9 and the smell is very strong
Ally B hmmm it's hard to know without smelling it. Let me see if I can find a troubleshooting article for you.
Ally B maybe this would be helpful? www.culturesforhealth.com/learn/sourdough/troubleshooting-sourdough-starter/
Farmhouse on Boone Thank u.. Sorry to be a bug I just really want to get it right
By fed starter, do you mean immediately fed? Or fed within a day?
Hi Carolyn, I answered that question in a q and a post about sourdough starter recently. You can check it out here: www.farmhouseonboone.com/farmhouse-on-boone/how-to-care-for-sourdough-starter/
Lisa, help! I have a new pizza stone, and it says not to season it. So the sourdough starter is sticking to the pan! Do I follow your instructions or the manufacturer?? 🙁
mmhillard81 In my experience, the stone starts to become seasoned as I use it. I roast veggies and use it for all sorts of things. And it becomes seasoned over time and should start to stick less. Hopefully this helps 😁
I just found your channel and loved to scroll and see the new baby on camera! Congratulations for this beautiful family. How do you manage them all during video recording? Have you got a babysitter or take them to creche?
By the way I love your recipes and would love to see how you make yogurt. Xx
Thank you! I usually do a shoot day where I get several filmed. Or I just do it during afternoon rest time. :)
I tried doing this pizza crust on a pizza stone and the crust stuck so bad we basically had a crust-less pizza. The crust had a pretty strong sour taste too. Is this normal?
Is this using einkorn flour?
How do you get so much starter? Do you feed it extra on the night before?
yes! if you are looking to grow the volume of your starter, you can double, triple, or even quadruple your feeding to have enough
When you feed your starter flour, that flour becomes the starter. Once it has eaten, it needs to be fed again to become active enough to use, and to keep the microorganisms alive in there. That's why we discard excess or else you'd have a bathtub full of starter by the end of the month 😂
How much carbs of slice pizza, ? 🤔
My pizza came out gummy, slightly underdone? I cooked the dough first in the skillet for 10 minutes on 425, and it looked fine. What did I do wrong? 😅
One thing I’m not clear on… after you put the toppings on the crust, I’m assuming you put it back in the oven for more baking?
enough to melt the cheese
Every time I try this when I pull the pizza out my crust is always soggy after I add the toppings. What am I doing wrong?
Could you do this with discard?
yes
Wait I am confused! Is this sourdough starter have been fed that same day or day before ? This is not sourdough discard right? Sorry I am little slow I am new to sourdough but learning!
www.farmhouseonboone.com/how-to-make-easy-sourdough-pizza-crust
Help! I tried the pizza stone tonight and it wouldn’t come off, it stuck like crazy. Pre heated the stone to 425. Anyone know what I did wrong? I read not to put oil on the pizza stone, was that my mistake, it needs oil??
I always oil mine...
Can I use a non cast iron pan for this?
yes!
may be a silly question but can this be made with einkorn?
yes!