to get my Healthy AF Banana Bread Recipe
A sourdough pizza crust made with low gluten einkorn flour packs incredible nutritional content. Thin crust with chewy center and crisp exterior. Mouthwatering flavor! When you store extra pizza doughs in the fridge, they’ll get even more sour as they continue to slow-ferment. Pull them out for a quick and easy weeknight dinner that comes together in just 15 minutes.
A sourdough pizza crust made with low gluten einkorn flour packs incredible nutritional content. Thin crust with chewy center and crisp exterior. Mouthwatering flavor! When you store extra pizza doughs in the fridge, they’ll get even more sour as they continue to slow-ferment. Pull them out for a quick and easy weeknight dinner that comes together in just 15 minutes.
Combine sourdough starter and water in a ceramic mixing bowl.
Add in flour and salt and stir with a spatula or dough hook until a round dough is formed. It should not be too dry and it should not be wet. If it seems too wet, sprinkle a little bit of flour and work it in with your dough hook.
Let the dough sit for 10 minutes. Use a dough scraper to loosen the dough and then knead the dough in the bowl for a few minutes by folder pieces in and rotating the dough. If it’s very sticky and loose, sprinkle a little flour in and continue to fold layers in. Dough should soften up and become stretchier and easier to work with. You can allow dough to sit another 10-15 minutes and do the same kneading process again or move on to step 4.
Cover with compostable cling wrap and let ferment for 12 to 24 hours.
Using a dough scraper, remove the dough from the bowl and cut into 4 equal parts on a floured surface. Shape each piece into a round ball, flour the top, and let it rise for 30 minutes.
Heat a pizza stone at 500F in the oven or hotter (in an outdoor oven or grill) for 30 minutes.
Remove the hot stone from the oven and place on the stovetop. Take one of the round pizza doughs and flatten it out slightly on a floured surface, being careful not to make it too thin to handle as it won’t stretch like other pizza dough. Carefully and quickly transfer it to the hot pizza stone. On the stone, continue to spread the dough out larger and thin with your fingers by pressing on the edges and helping it to expand. Add pizza sauce, cheese, any other desired toppings, and bake in the 500℉ or hotter oven for 7-8 minutes.
Remove the stone from the oven, then use a spatula to loosen the base of the pizza. Slide the pizza off the stone and onto a wooden cutting board. Slice with a pizza cutter. Enjoy!!
You can store your fermented pizza dough in the fridge to use later in the week for a quick and easy dinner. You can also freeze the dough. Pizza squares make a wonderful lunchbox addition.
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