This homemade pizza crust uses sourdough starter as a substitute for some of the flour and water. To use the crusts, top frozen crust with pizza sauce, cheese, and toppings. Bake on a pizza pan or stone at 425 degrees F (220 degrees C) until browned, 10 to 12 minutes.
Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
Preheat oven to 425 degrees F (220 degrees C).
Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.
Per Serving: 918 calories; protein 30.3g; carbohydrates 167.7g; fat 12.8g; cholesterol 1.5mg; sodium 828.4mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.