Sourdough Thin Crust Pizza

This is a method for making a simple par baked pizza crust using flour, active starter, water, salt, and olive oil. It requires a 12-16 hour rest time for best results.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the flour and salt together.

Step 2

Dissolve the starter into the water and add to the bowl with the flour.

Step 3

Add olive oil and mix with a spatula until the flour is hydrated, forming a shaggy dough ball.

Step 4

Cover and let sit on the counter for 12 to 16 hours. Mine went 14.

Step 5

Dump the bulk dough on a floured surface and shape with some stretch and folds.

Step 6

Cover and rest for an hour.

Step 7

Portion into four 200g dough balls. Cover and let sit for 3 to 4 hours.

Step 8

Roll out in corn meal and par bake on a non-stick pan or parchment at 450°F for 5 minutes. Cool on a wire rack.

Step 9

Top the par baked crust and bake at 500°F on a steel or stone.