Sourdough crust (multi-purpose!)

I have been baking with sourdough for a while now, and while I’ve tried many pizza crusts, I haven’t found one that I’ve loved until this one! I made this recipe after a bunch of experiments and I can honestly say it was a hit! I made it into an herb flatbread, but it can be used for pizza as well! It’s delicious and I hope you all enjoy!

Ingredients:

60 g sourdough starter

230 g water

250 g bread flour

90 g whole wheat flour

7 g salt

1 T olive oil

1/4 tsp each of garlic and onion powder

Sprinkle of oregano

Mix all the ingredients together until it becomes a shaggy dough. Cover with a towel and let sit at room temperature for about 1 hour.

After the hour, do 4 sets of “stretch and folds,” basically taking the dough from one corner of the bowl and folding it over, then turning the bowl and doing it over again. Do about 25 stretch and folds, then cover again for 25 minutes. Repeat every 25 minutes until you’ve done 4 total, then let over the bowl with plastic wrap and a towel, and let the dough rise at room temperature overnight. (If you want to know more about the stretch and fold method, as well as sourdough in general, I highly recommend my video class and PDF guide that you can purchase HERE!)

You can either use the dough the next day, or put it in the fridge after the overnight rise for later use! I used my dough two days later to make this herb bread for our breakfast! It was incredible, chewy, flavorful, and just what you want a pizza crust to be!

When you’re ready, take out your dough and preheat the oven to 425. Spread the dough out with your desired toppings. Then bake on 425 F for 20-22 minutes and enjoy!!