With an ever-growing number of new sourdoug recipes being created every day, it can be a challenge to make them at home.
And that’s where we come in.
This is our guide to making your own delicious sourdOUGH pizza crust.
We’ll also share our favourite recipes that we’ve come across and the most difficult ones that we think are worth trying.
The key to making this crust is to know the right ratio of flour to water to make it as moist and soft as possible.
We like to use a recipe called ‘The Flour & Water Method’ from Cooking Light.
To make it, first add the flour and water to a medium saucepan.
The liquid will come up to the top, which means that there is a lot of liquid in the saucepan, which will give the crust its sponginess.
Next, add the yeast and stir to combine.
Let this simmer for about 10 minutes, then add the salt, pepper and breadcrumbs.
Let the mixture cool down a bit and stir the mixture with a spatula to get it evenly mixed.
If you want to get fancy, you can add some shredded cheese if you want it to be even more crunchy.
The crust should now look like this.
We recommend making this recipe twice in the morning and once in the evening, but it will probably take you two or three hours.
To check it is ready, make sure the dough has a very soft, but firm texture and that it is slightly sticky.
If it is not, it’s time to adjust the dough to your liking.