3/4 cup sourdough starter
1 envelope Fleischmann’s® Active Dry Yeast
3/4 cup warm water (100° to 110°F)
1 tablespoon sugar
1-1/2 cups whole wheat flour
1 to 1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
2 tablespoons olive oil
Use Sourdough Starter recipe below OR whole wheat starter directions in recipe #33 OR #136. Stir sourdough starter before measuring. Measure out 3/4 cup and bring to room temperature.
Dissolve yeast in warm water in a large mixing bowl. Add sugar and let stand 10 minutes. Stir in starter, whole wheat flour, salt and oil to make a soft dough. Add enough all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in a warm, draft-free place for 45 minutes, or until almost doubled in size.
Punch down dough. Divide dough in half. Roll each half to a 12-inch circle. Place on greased pizza pans; form a standing rim by pinching the edge of the dough. Pierce crust with fork. Let rest 10 minutes.
Par bake crust at 400°F for 10 minutes.
Top with desired pizza toppings and bake at 400°F for 15 to 18 minutes, or until crust is browned.
Sourdough Starter Recipe
3 cups whole wheat flour
1 tablespoon sugar
1 envelope Fleischmann’s Active Dry Yeast
2-1/2 cups warm water (100° to 110°F)
Combine all ingredients in a large plastic, ceramic or glass bowl(not metal) with a tight fitting lid; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour smelling, about 2 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate until ready to use.
Replenishing and Keeping Starter Alive: Once a week, stir in equal amounts of whole wheat flour and warm water (100° to 110°F). Stir until smooth. Cover and let stand in warm place until mixture is bubbly and sour smelling and a clear liquid has formed on top, about 12 to 24 hours. Use then or cover and refrigerate until ready to use.