Description
This recipe creates a flavorful sourdough pizza crust swirled with herb butter, offering a delightful chew and aromatic experience. It’s a step up from store-bought, perfect for pizza lovers!
Ingredients
- 300g (10.5oz) Bread Flour: For a chewy crust.
- 180g (6.3oz) Water, Lukewarm: Activates the starter.
- 60g (2.1oz) Active Sourdough Starter: Essential for flavor and rise.
- 6g (0.2oz) Fine Sea Salt: Enhances flavor and controls yeast.
- 15g (1 tbsp) Olive Oil: Adds flavor and pliability.
- 50g (1.8oz) Softened Unsalted Butter: For the herb swirl.
- 2 Cloves Garlic (10g/0.35oz), Minced: Adds aromatic flavor.
- 1 tbsp Rosemary Leaves (3g/0.1oz), Chopped: Complements garlic and butter.
- 1 tsp Flaky Sea Salt: For topping and crunch.
- 1 tbsp Olive Oil: For brushing and browning.
Instructions
- Combine Ingredients: Mix flour, salt, water, starter, and oil into a shaggy dough.
- Knead Dough: Knead for 5-7 minutes until smooth and elastic.
- Bulk Ferment: Ferment for 3-4 hours with stretch and folds every 30 minutes.
- Make Herb Butter: Combine softened butter, garlic, and rosemary.
- Shape Dough: Divide and shape dough into a round, about 10 inches.
- Apply Herb Butter: Spread butter on the edge and fold over to create a swirl.
- Rest Crust: Rest for 30 minutes to relax the gluten.
- Preheat Stone: Preheat pizza stone at 482°F (250°C) for 45 minutes.
- Bake Crust: Bake for 10-12 minutes until golden brown.
- Finish & Serve: Brush with oil, sprinkle with salt, and serve.
Notes
For best results, use a high-quality unsalted butter and ensure your pizza stone is thoroughly preheated.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg