Last night I made honey whole wheat sourdough pizza crust. It was quite good.
As a kid, there was a pizza place in my hometown that made a deep-dish pizza with a whole wheat crust. It was great, I tried and I couldn't replicate it. Then I substituted honey instead of sugar.
This simple crust is good.
Honey Whole Wheat Sourdough Pizza Dough1 cup bread flour 1 cup whole wheat flour ½ cup sourdough starter 1 ½ tsp salt 3 tbs honey 1 ½ tbs olive oil ½ cup water
First: Mix ½ cup water, ½ cup starter, oil and the honey. Let sit while you measure out the dry goods and combine them all. Depending on your flour, and your starter, you may need to add a little flour to the mix to get a good consistency. Stop when it feels like the dough that you want to roll out.
Second: Leave it alone, probably covered, for 45-60 minutes. Refrigerate to store or use right away.
Bake at 475F or higher for 20 min, deep-dish. Probably the same for thin crust.
I have been using this dough for the crust of my deep-dish pizza, but you can easily roll it out for super-thin, Neapolitan stuff too.
Unless you do roll it super thin, I doubt this crust is going to get super cracker crisp, as it is sourdough and will retain more chew the longer you let it rise. Read the rest