Sourdough Pizza Crust with 100% Freshly Milled Flour
This hearty sourdough pizza dough is made entirely with freshly milled flour for a flavorful homemade pizza crust perfect for pan pizzas and family pizza nights.
Ingredients
- 400 grams hard red wheat berries
- 200 grams Kamut berries
- 425 grams filtered water
- 120 grams active sourdough starter
- 12 grams sea salt
- Olive oil for bowls and pans
Instructions
- Mill the hard red wheat and Kamut berries into fresh flour.
- In a large bowl, combine the water and active sourdough starter and stir until milky.
- Add the freshly milled flour and sea salt and mix until a shaggy dough forms.
- Let the dough rest for about 45 minutes.
- Add some oil to your hands and knead the dough right in the bowl until smoother and more elastic.
- Divide the dough into 2 portions and place each into a lightly oiled container or bowl. Note: You could also keep this dough in one bowl and use the same mixing bowl, just scoop the dough out with one hand, oil the bowl with the other, and plop it back in there. This works better for those adverse to dishes. Separating into two bowls is nice if you want the dough already portioned and ready for shaping.
- Cover and let the dough rise at room temperature for several hours until slightly puffed.
- Transfer the dough to the refrigerator for 1 to 4 days for cold fermentation.
- About 2 hours before baking, remove the dough from the refrigerator. Divide the dough, if needed, and gently stretch the dough into 2 generously oiled 9x13 pizza pans. Cover, and let this dough relax and proof for two hours.
- Preheat the oven to 500°F (260°C).
- Par bake pizza for 5 minute, reduce the temp to 450, top with desired toppings, then bajke for about 15 minutes more until golden brown and bubbly.
Video
Notes
- Approximate nutrition per serving (1 of 8 slices): 210 calories, 7g protein, and 5g fiber.
