Whole Wheat Sourdough Pizza Crust

This whole wheat sourdough pizza crust is packed full of flavor and nutrients and makes a delicious base for your favorite pizza toppings.

I have been slowly trying to transition to using more whole grains in my cooking. Some of the recipes I’ve tried making with whole grains are not as good as those made with all purpose flour. But pizza dough is one recipe I find is just as good, if not better, made with whole grains.

I love using sourdough in my pizza crust. Because of the slow rise of sourdough I can make a batch of 4 crusts in the morning and have 2 crusts ready for dinner that night and put the rest in the refrigerator to slowly rise until the next day.

Pizza is one of my favorite meals to make to clean out my fridge from extra ingredients. Spare meat, cheeses, extra chopped veggies, and even leftover sauces can make unique pizzas using ingredients that otherwise might have gone to waste. Two of my favorite unique sauces are roasted red pepper sauce and pesto.

Ingredients

• 550g or 4 cups whole wheat flour
• 150g or 1/2 cup sourdough discard
• 350g or 1 1/2 cups warm water
• 25g or 2 tbsp olive oil
• 5g or 1/2 tsp salt

How to Make Whole Wheat Sourdough Pizza Crust

Add all the ingredients into a bowl and mix until combined.

Return to the dough every 15-20 minutes to do stretch and folds 3-4 times over an hour.

Let the dough rise until doubled in size. About 6-8 hours at room temperature, or up to 48 hours in the refrigerator.

Before you are ready to make the pizzas, split the dough into 4 sections and roll each section into a ball. let rest at room temp for 30 minutes to 1 hour (longer if you have refrigerated dough).

Heat up a 12″ cast iron skillet on medium heat and stretch dough by hand into a 12″ circle (do not use a rolling pin).

Place the rolled out dough in the preheated skillet and add your favorite pizza toppings (yes, while it’s in the skillet!).

Once the bottom of the crust begins to char, place the skillet in the oven and turn it on to broil. Leave under the broiler for about 5 minutes until the cheese and crust begin to color.

Slice and enjoy!

Whole Wheat Sourdough Pizza Crust

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Prep Time 1 hour hr 20 minutes mins

Cook Time 10 minutes mins

rising 6 hours hrs

Total Time 8 hours hrs

Servings: 4 12″ pizzas

Course: Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

  

• 550 g or 4 cups whole wheat flour
• 150 g or 1/2 cup sourdough discard
• 350 g or 1 1/2 cups warm water
• 25 g or 2 tbsp olive oil
• 5 g or 1/2 tsp salt

Method

 

1. Add all the ingredients into a bowl and mix until combined.
2. Return to the dough every 15-20 minutes to do stretch and folds 3-4 times over an hour.
3. Let the dough rise until doubled in size. About 6-8 hours at room temperature, or up to 48 hours in the refrigerator.
4. Before you are ready to make the pizzas, split the dough into 4 sections and roll each section into a ball. let rest at room temp for 30 minutes to 1 hour (longer if you have refrigerated dough).
5. Heat up a 12″ cast iron skillet on medium heat and stretch dough by hand into a 12″ circle (do not use a rolling pin).
6. Place the rolled out dough in the preheated skillet and add your favorite pizza toppings (yes, while it’s in the skillet!).
7. Once the bottom of the crust begins to char, place the skillet in the oven and turn it on to broil. Leave under the broiler for about 5 minutes until the cheese and crust begin to color.
8. Slice and enjoy!