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Yeasted Sourdough Pizza

Olive
A bit of instant yeast makes this sourdough pizza crust quicker and easier to make.
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Ingredients
  

Pizza Toppings (You may use your toppings of choice)

Instructions
 

  • Stir your sourdough starter before measuring 1 cup (227 g) into the bowl of your stand mixer (note-- this is the best time to feed remaining sourdough starter)
  • Add water, flour, salt and instant yeast.
  • Mix to combine then knead with the dough hook attachment until dough wraps itself around the hook and cleans the side of the bowl.
  • Place the dough in a greassed container, cover and let rise until double in bulk. About 2-4 hours.
  • Place the dough in a 14-inch round pizza pan or an 18x13 half sheet pan.
  • Press the dough out to the edges of the pan, if it starts to snap back, give it another 15-minute rest before continuing.
  • Cover the pan and let dough rise until it is as thick as you like.
  • Towards the end of the rise, preheat oven to 450°F.
  • Sauce and top as you like, but do not add the cheese yet.
  • Bake for 10 minutes before removing from the oven and adding the cheese.
  • Return to the oven and bake for 5-7 more minutes until the cheese is melted.
  • Leftover pizza can be stored in the refrigerator for up to 5 days.
  • Enjoy!
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