Whole Wheat Sourdough Pizza
This crust is based on the King Arthur Baking Now and Then Crust.
Calories per serving: 367kcal
Ingredients
- ¾ cup (93.75 g) bread flour
- 1 cup (168 g) *Semolina flour
- ½ cup (60 g) Whole wheat flour
- 1 cup (250 g) sourdough starter
- 1 ¼ teaspoon (1.23 teaspoon) salt
- 2 tablespoon (1.97 tablespoon) *Olive oil
- 1 tablespoon (0.99 tablespoon) pizza flavoring, see notes below
- ½ cup (118.29 ml) water, lukewarm
- ¼ cup (31.25 g) Bread flour, optional
~~ Sauce ~~
- 8 ounces (226.8 g) Tomato sauce
- ½ teaspoon (0.49 teaspoon) Sugar
- 1 teaspoon (0.99 teaspoon) Tuscan Sunset
- 1 teaspoon (0.99 teaspoon) Oregano
- 1 teaspoon (0.99 teaspoon) *Garlic base
- 1 teaspoon (0.99 teaspoon) Balsamic vinegar
~~ -- Toppings -- ~~
- 8 ounces (226.8 g) fresh mozzarella cheese, sliced
- ½ (½) Red onion, sliced
- ¼ cup (24 g) Mushrooms, sliced
2 tablespoon (1.97 tablespoon) pesto
Instructions
- Mix all the ingredients, except the last bit of flour, in a stand mixer. If the dough is too watery, add the extra flour. Knead for 7 minutes. Transfer to an oiled bowl, cover, and let rise for 45 minutes.
- Preheat the oven to 450 °F (232 °C). If you do not already have a pizza stone in the oven, put it in now.
- Mix the sauce in a saucepan and cook until just hot.
- Slice the onion and mushrooms.
- Divide the dough into 2 balls.
- You can either roll both out for two pizzas, or you can put one in the refrigerator for a couple of days.
- Roll the outside so the dough looks round. Have parchment paper ready. Put the rolled out dough on the parchment paper. Use a ladle to put on the sauce and spread it evenly. Top with the onions and mushrooms and finally the cheese. Put dollops of pesto on the cheese.
- Put the parchment paper on the pizza peel and gently transfer the pizza to the pizza stone. The parchment paper will allow it to slide in easily.
- Bake for 20 minutes or until the crust had browned.
Notes
You can make pizza flavoring by combining oregano, garlic powder, parmesan, and a few chili flakes together. Store extra in a small jar.
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