We have pizza just about every week at our house. The dough is easy to make from scratch, and I love mixing it up with lots of different flavors and toppings. I could probably eat pizza every day, but I limit myself to about once a week.
I ran out of my favorite flour for pizza dough last week, though. That wasn’t going to deter me from making pizza, so I decided to use up some of the odds and ends of flour that I had in my pantry. I’ve also been making a lot of homemade sourdough bread, too. So, while I was at it, I decided to try using some of my sourdough starter in the pizza dough, as well.
In the past, I have made this Sourdough Pizza Crust from King Arthur Flour. It turns out well and is a nice change from the usual pizza dough that I make… But, I like to bake with whole grains as much as I can, so I mixed it up a bit to incorporate some whole wheat and whole rye (pumpernickel) flours. It’s also a great way to use some of my unfed sourdough starter each week. I’ll write more about sourdough bread in the coming weeks.
I really enjoyed this recipe… I like the texture and earthy flavor that the whole grains give to the pizza crust. It was great for “traditional” pizza with tomato sauce, but I think it will be especially good with other flavors, too. The recipe makes enough for two medium pizzas. You can refrigerate the leftover dough for a few days if you don’t want to use it all at once.
Multigrain Sourdough Pizza Crust
(Yields 2 medium pizzas, adapted from King Arthur Flour)
- 3/4 cup warm water
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon granulated sugar
- 1 cup unfed sourdough starter
- 1/4 cup extra virgin olive oil
- 1 heaping tablespoon pizza dough flavor (optional)
- 1 teaspoon Kosher salt
- 1/2 cup white whole wheat flour
- 1/2 cup whole rye (pumpernickel) flour
- 1/2 cup milled flax seed
- About 1 1/2 cups all purpose flour
Whisk together the warm water, yeast, and sugar in a large mixing bowl. Add in the sourdough starter, olive oil, pizza dough flavor, and Kosher salt. Mix until well combined.
Add the whole wheat flour, rye flour, and flax seed to the bowl, and beat vigorously (with a dough whisk or a wooden spoon) to combine. The mixture will be thick and sticky. Gradually add in the all purpose flour, stirring to incorporate the flour. When the dough pulls from the sides of the bowl, use your hands to knead in the remaining flour until smooth (about 5 minutes). Use just enough flour to keep the dough from sticking to your hands and the bowl.
Shape the dough into a ball, and transfer it to an oiled bowl. Cover and let rise in a warm place until the dough has doubled in size (this could take 2 – 4 hours).
When you are ready to bake the pizzas, preheat a pizza stone in the oven to 475°F. Split the dough in half and shape each half on a piece of parchment paper. Top with your favorite toppings and bake on the pizza stone for about 10 – 12 minutes, until the crust is golden.
That pizza looks delish! I love multi-grain crusts because they add such a lovely, nutty flavor. I can just imagine how complex the flavor of a sourdough multi-grain crust is! Yum!
I adore homemade pizza dough. James loves it when I make it, and start slinging it around the kitchen. After years of working from one pizza chain or another, it’s old hat for me to fling it into the air, but he gets a kick out of it.
This sounds fantastic… and healthy!! I love that you find ways to keep us eating good GOOD foods! :)
Oh does that look heavenly! And I’m in LOVE with that darling whisk!
The dough whisk is from King Arthur Flour (big surprise there, huh?)… They have a large one, which is the one I have, and also a mini version.
Beyond tasty – and I think those photos are spectacular!
I love the idea of multi-grain crust! And that whisk is so cool looking!
I really need to get some sourdough starter going so I can make this. I’m drooling!
I love multi-grain bread and yet I’ve never thought to make a multi-grain pizza dough, not sure why that never occurred to me. I like the addition of flax to the dough, I’ve been trying to incorporate flax more into my diet recently.
Oh I am SO hungry right now and the pictures of your pizza are not helping :) I could eat pizza every night too, it’s just so delicious!
Home made pizza is so yummy. Love the idea of this crust – makes it all new and exciting!
A multigrain sourdough sounds delicious!! And I, too, love your whisk! :)
You come up with the best ideas Jen. Multi-grain sour dough…I’ll bet it WAS delicious.
Homemade pizza is where it’s at! This look amazing!
I love the mix of grains in this dough. Great way to add interest (and nutrition) to a simple pizza. (I just came across your site through Simple Bites’ weekend links, and I’m so glad I did. I look forward to seeing more!)
— Rivki @ Healthy Eating for Ordinary People
Ah Jen you know I love your pizzas and this one is even better – multi grain! yum!
looks yummy!! can you freeze it?
Jessica – I have not personally tried freezing this pizza dough, but I have frozen other pizza doughs successfully. Just wrap it tightly with plastic wrap and then stick it into a freezer bag. Be sure to thaw completely and then let the dough come to room temperature in a greased bowl before using it to make pizza.