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“Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.”
READY IN:
1hr 55mins
YIELD:
4 12inch pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
  2. Select dough cycle and start.
  3. Divide the dough into 4 equal portions and form into balls.
  4. With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
  5. Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
  6. Proof, covered, for about 45 minutes at 85 degrees F.
  7. Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
  8. Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
  9. Bake for 20 to 25 minutes, or until crust is brown.
  10. Remove from oven with bakers peel.
  11. NOTE: It takes practice to transfer the pizza to the stone.
  12. As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

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