Feeding the Farmer
Anderson Farm & Ranch Sourdough Pizza Dough Recipe
What says love more than a little Italian food? What says love more than a date-night-in making homemade sourdough skillet pizza? This pizza is SO good & it's so fun to make together, in case you're like us & there are no pizza joints around! But I promise, this will taste much better than takeout pizza! Bon appetite!
Sourdough Pizza Dough
Ingredients
- 150g sourdough discard
- 10g salt
- 25g olive oil
- 500g flour
- 350g water
Directions
- Put ingredients in stand mixer. Mix together until incorporated. Cover, & let dough stand on counter over night.
- In the morning do a set of stretch & folds, cover again & put in fridge.
- **Here's the secret I've found! If you leave the dough in the fridge for 24-36 hours, it makes for a fluffier crust! The texture is amazing! So I always make the dough 2 nights before I want to use it.
- When ready to use, divide into 2 pieces. This dough is perfect to make 2 20" skillet pizzas.
- Drizzle bottom of skillet generously with olive oil & pre-bake pizza crust at 450° for about 10-11 minutes.
- Take crust out & add toppings. Lower heat to 400°. Return to oven for an additional 8-10 minutes.