Sourdough Whole Wheat Pizza Crust #pizzacrust #prebiotics #probiotics #sourdough #wholewheat

The best #pizza, hands down, like no other, made to desired taste with a #highfibre #wholewheat #pizzacrust made with 100% #rye #sourdoughstarter that’s rich in #prebiotics and #probiotics; that’s good for #digestivehealth; offers an #healthier option to regular #pizzacrusts made with regular #yeast and without all that greasy and fatty toppings that fall off the pizza while eating. 😱The complex #taste and #flavour of a #homemade #sourdough #pizzacrust connot compare with a regular pizza crust. Stay tuned for another detailed episode of what #gourmet #toppings were added. Please support me:- 😍 subscribe like share for more awesome recipes. 🙏🏼💐 Two recipes from one dough mixture - this is the same dough used for the gourmet focaccia.

Here is the recipe video link:- see under description

Here’s a link to the Pizza Toppings I used:-

Here’s the link to my homemade Pizza Sauce:-

Notes:-
I used a 20” pizza pan lined with parchment paper, sprinkled with #semolina and #extravirginoliveoil, stretched the dough using a spatula, left it to rise in the oven with the light on, then shaped the sides, sprinkled extra virgin olive oil on top and sides, baked it at 350F on the middle rack for 15 minutes. Once cooled, pierce with a cake tester or tooth pick to allow for it to bake evenly and prevent it from retaining moisture, then fill with your favourite toppings or freeze covered in parchment paper and seal with plastic food wrap before adding the toppings and baking. Thaw at room temperature before adding the toppings. Alternatively, instead of one large, thick crust pizza, make two medium thin crust pizzas, it just means stretching the dough thinner and shaping it properly. I had a very moist dough probably about 75 % hydration so it was difficult to handle. A 60% hydration dough will definitely be better although the texture of the crust maybe different. This crust was crispy on the outer layer and soft on the inside. Add extra oil to grease the parchment paper to make a pan pizza crispy crust Ir better yet, preheat an Iron pan or puzza stone, then transfer the dough, and bake.
This is also a good recipe to use up your sourdough discard.

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