Lazy Sourdough Pizza Crusts

🍕🍕🍕 pizza timeWe are using sourdough starter, a natural yeast known also as sourdough starter and lievito madre

The best sourdough discard pizza recipe! Recipe by @the.fresh.pursuit on TikTok.

Easy to make in one day. Minimal prep time but you do need to start at least 3-4 hours before dinner time.

This sourdough pizza is so cheesy, crispy, and delicious! It’s super easy to make, and you can freeze any leftover dough. Just thaw it at room temperature for 4-6 hours when you’re ready to use it. This recipe is intended for 3 pizza pies Enjoy !😊 This is for the #CrazyPizzaChallenge

This 17-inch cast iron frozen sourdough pizza is crispy, cheesy, and ready in just 20 minutes.No kneading, no rolling—just thaw the dough, stretch it out, add your toppings, and bake. Perfect for a quick and satisfying dinner! Enjoy!😊This is for the #CrazyPizzaChallenge

This is not your ordinary restaurant style mozzarella Basil pizza. It's homemade from scratch using the best ingredients that you can impossible get from profit driven restaurants. The crust is made from freshly milled organic spelt and red hard spring wheat berries and sourdough fermented for six hours. Tomato sauce is made out of sun ripen tomatoes, garlic and onion. Mozzarella cheese I use today is those fresh balls kept in solution. A little bit aged cheddar cheese or parmigiano-Reggiano for flavor enhancer. Top with a few fresh Basil. Woola, the flavor and texture are off the hook. The secret of making delicious better than restaurant pizza is to use the best ingredients you can get and the overall cost won't be more than pizza delivery. Try it out and you will be hooked.

I'm lazy. I like sourdough. I make sourdough.

Our family prefers homemade when it comes to pizzas. We bake two pizzas and add two to four types of toppings.The picture above shows a pizza made with homemade teriyaki chicken and sauce, and one with homemade sauce topped with wiener sausages and salami.You can also leave the dough out to rise while creating the toppings.The baking time will differ depending on the toppings, so adjust accordingly. Recipe by *Anna*

I wanted to make a pizza dough that I could make as soon as wanted it.If you prepare the topping ingredients before making the dough, then you don't need to deflate the dough in Step 3.You can freeze the dough. Next time you want to use it, just defrost in the microwave. Recipe by emakatu

TIPS:The dough can be frozen. Remove it from the freezer 2 hours before. Put plenty of flour on the work area when rolling out the dough because it is wet.You can put seeds in the flour (such as pipes, poppy seeds…).Some ingredients can let out a lot of water (such as courgette) and the dough can be soft. Cook the ingredient first and drain it a bit.

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

I don't like pizza crust that's too soft and fluffy like bread. So I thought in that case, I don't really need to bother too much about kneading and rising times. I tried out my theory, and the result was a crunchy, nutty crust that had just the right softness and was delicious, so I made it into a recipe!In the summer, just leave the dough to rise at room temperature, and it will do so while you are preparing the toppings. In the winter, use your oven's bread-rising setting or put the dough in a warm location for 10-15 minutes, which is enough. This crust is not puffy like bread, so you only need to leave it to rise for a short time. Recipe by Lesser Panda

Probably the easiest sourdough bread to make and it tastes awesome!

yummy :ohyeaah

This is my go-to pizza dough. It's so fun and easy to make! The cool thing about this pizza dough is you can either cook it in a hour or let it rise in the fridge for 3 days! I've tried a ton of different recipes but this one is the best

This pizza dough is easy and consistently light and fluffy. We use Heinz chili sauce instead of pizza sauce.

Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8

This recipe is a quick and easy way to enjoy homemade pizza using things you probably already have in your pantry. Recipe adapted from: Sallysbakingaddiction.com

Recipe by @sydchastain on TikTok. This recipe turned out amazing!

There's a lot of waiting involved, but the actual time investment here is minimal. Mix the dough in the morning and set it aside. By dinner time, all you need to do is form it into a good pan, add the toppings, and pop it in the oven. I think it still needs some tweaking, but it's a great start.

A recipe that can be tweaked to make bread dough or even replace the water with a beer to make It a beer dough recipe!

I think that kneading flour into dough is the ultimate Slow Food. When I'm leisurely kneading dough on a day off while listening to music, all my daily stress just disappears. The dough will become more delicious too.The most important thing is to knead the dough thoroughly. Please knead it well for 20 to 30 minutes while listening to music. Just be careful not to knead your iPod into the dough! The other key is to rest the dough in the refrigerator. It will become very easy to flatten out. Recipe by Koba

The addition of the vinegar lends to an easier working dough, relaxing gluten. This was an experiment gone terribly fabulous!