My family loves pizza! There is no reason why we can’t have pizza if prepared properly. This pizza is a sourdough spelt crust that has been soaked. It is easy to digest making it a perfect choice for pizza. You will need sourdough starter and can easily make it here ~ How To Make Your Own Sourdough Starter. In this recipe, I used organic pizza sauce (in a glass jar), organic pepperoni and raw cheese. You could add some vegetables or your favorite meats of choice. So here are the steps to make your own sourdough pizza.
In a medium bowl add 1 cup sourdough starter (it does not need to be active), 1 cup water, 1 tbsp olive oil and 1 tsp unrefined sea salt. Mix well. Now add 3 cups of organic spelt flour and stir until dough forms. Turn dough out onto a floured surface and knead dough for 10 minutes. You might need to add some more flour as you go if it is too sticky. Place into a bowl and cover bowl with plastic wrap and let sit in a warm place for 8 hours.
Preheat oven to 400º F. Press the dough out with your fingers onto a pizza pan or stone. This makes 1 very large pizza or 2 medium size ones. Prick lightly with a fork. Bake for 10 minutes.
Remove pizza crust from oven and add your sauce and toppings. Place back into the oven and bake for an additional 12-15 minutes.
This is a pizza that is sure to please the whole family! Enjoy!
Organic Soaked Sourdough Pizza Crust Recipe
Prep Time: 8 hours 15 minutes- Cook Time: 25 minutes
- Total Time: 8 hours 40 minutes
Yield: 1 large extra large pizza or 2 medium pizzas 1x
Category: main dish
Method: baking
Cuisine: american
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Pin RecipeDescription
Learn how to make this amazing sourdough pizza crust that your whole family will love!
Ingredients
- 1 cup sourdough starter (see recipe)
- 1 cup filtered water
- 1 tbsp olive oil
- 3 cups spelt flour
- 1/2 tsp unrefined sea salt
Instructions
- See instructions above.
Yay!!
Halle, when you say the spelt crust has been soaked, do you mean that the spelt grains were soaked?
Julie the actual flour is soaked with the sourdough starter making it much more digestible. So you just use regular spelt flour (or organic) and then you are soaking it when you let it sit for 8 hours…does that make sense?
Julie the actual flour is soaked with the sourdough starter making it much more digestible. So you just use regular spelt flour (or organic) and then you are soaking it when you let it sit for 8 hours…does that make sense?
Sara the pizza in the picture is a 15″ and could have easily been spread to an 18″ pizza…think that would feed your family? 🙂
Sara the pizza in the picture is a 15″ and could have easily been spread to an 18″ pizza…think that would feed your family? 🙂
Yes, thanks, makes total sense!
I’ll probably have to make at least 2 18″. My 16-year old can eat a whole pizza by himself:-) I’m going to be starting them tomorrow morning for our pizza birthday dinner tomorrow night (our youngest is turning 2). I am so excited to make them!!
Sweet! I think since I saved so much sourdough starter (I couldn’t bear to see it go so I have a line of quart jars along my counter!), I’ll stock up and make more than we’ll need so I can freeze them for an easy pizza dinner night next week:-) Then I’ll continue to feed a couple of the remaining starters and make pancakes and bread later this week/next week:-) Thanks so much Halle!
It is super easy to make Sara , and the dough spreads very nicely!
One note on that Sara, I just did that last night and made a pizza crust and froze it for next week. Only cook it for the first 10 minutes and then let it cool (don’t put the toppings on) and freeze it that way.
i stopped doing sourdough starters years ago…would like to try again..refresh me w/info on starters, please.
Hey Sheri L. , here is my post I did last month. Super easy https://wholelifestylenutrition.com/recipes/how-to-make-your-own-sour-dough-starter/
Thanx!
Pizza here tonight!
Hi!
Did you use wholemeal or white spelt flour for this recipe? I understand that they absorb water differently, so I thought I should check before I give it a go.
Made the dough according to the description in the second paragraph. After cleaning up while the dough sat for 8 hours, I decided to write down the recipe for future use only to discover that the recipe stated 1/2 tsp salt whereas the description said 1 tsp. I can’t imagine this will make any difference since I don’t follow recipes exactly anyway but thought it may be confusing to those that do.
Can’t rate the final product since it still has to rest another few hours.
I made this for the first time tonight. It was great!! We made 3 thin crust 10 inch pizzas. They were chewy, but not soggy. This is our favourite pizza dough recipe. Thank you!
★★★★★