Pizza doesn’t need any hype.
Nor does this crust recipe need much explaining.
I believe that treating your grains properly before you eat them helps you to digest them better.
This means that I always do one of the following to grains:
1) sourdough fermentation
2) soaking in filtered water with apple cider vinegar or whey
If you want more info on how to “treat” grains, please visit the Weston A. Price Foundation’s website. You’ll also find out a lot more about ancestral eating!
Sourdough Pizza Crust
1/4 cup sourdough starter
3/4 cup filtered water
1 Tbsp. coconut sugar or Sucanat
2 Tbsp. best quality olive oil
1 tsp. Celtic sea salt or Real Salt
3 cups unbleached all-purpose flour
butter or bacon drippings for the pizza stone or baking sheet
Stir the sourdough starter into the filtered water, breaking it up and helping it dissolve.
In a large bowl, stir together the flour, sugar, and salt.
Make a well in the middle, and pour in the sourdough starter/water mixture. Add the olive oil, then stir to combine.
Cover the bowl and let your pizza dough sit at room temperature for 8-12 hours.
When you are ready to make the pizza, preheat your oven to 450°F. Use your hands to grease a pizza stone (my preference) or a cookie sheet with butter or bacon drippings. Coax the pizza dough out of the bowl and onto the baking sheet, then spread it out with your oiled fingers into the shape and size that you want.
Pre-bake in the oven for 10-15 minutes, while you prepare your toppings.
Add the toppings, then pop back into the oven to finish baking.
I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.
Copyright 2015 by Celeste Lightsey