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Sourdough Protein Pizza Crust Recipe

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4.2 from 15 reviews

This Sourdough Protein Pizza Crust recipe combines the tangy flavor and texture of traditional sourdough with added protein, courtesy of cottage cheese and whey protein powder. The dough undergoes a slow fermentation process to develop a bubbly, elastic crust that bakes up with a pleasantly chewy yet airy texture, making it a nutritious and delicious base for homemade pizzas. Ideal for pizza lovers seeking a wholesome, protein-enriched alternative to conventional pizza doughs.

  • Total Time: 12 hours 40 minutes
  • Yield: 4 servings

Ingredients

Levain Starter:

  • 25g starter
  • 50g flour
  • 45ml water

Dough:

  • 60g sourdough starter (fed)
  • 230g warm water
  • 15g olive oil (1 tbsp)
  • 21g malt extract or honey (1 tbsp)
  • 90g full-fat cottage cheese
  • 25g unflavored whey protein powder
  • 250g white bread flour
  • 120g whole wheat bread flour
  • 10g kosher salt (2 tsp)

Instructions

  1. Feed Your Starter: Mix 50g flour and 45ml water with 25g of your existing starter until combined to create your levain. Leave it on the counter overnight at around 71°F (22°C) to activate and double in volume. This typically takes 12 hours but may vary depending on room temperature.
  2. Prepare the Dough Mixture: Blend half the warm water (115g), cottage cheese, malt extract or honey, olive oil, and whey protein powder in a blender until smooth. This ensures even incorporation of wet ingredients and protein.
  3. Combine Wet Ingredients: In a jug or large mixing container, add the active fed starter, blended mixture, and remaining warm water. Stir gently with a dough whisk or spoon until fully combined without further blending to preserve gluten structure.
  4. Mix Dry Ingredients: Thoroughly mix white bread flour, whole wheat bread flour, and kosher salt in a large bowl.
  5. Form the Dough: Pour the wet ingredients into the flour and salt mixture. Using a dough whisk or spoon (or a stand mixer on low speed), mix until a shaggy, sticky dough forms. Add water by tablespoon increments if the flour isn’t fully incorporated.
  6. Rest the Dough: Cover the dough and let it rest for 30 minutes to allow hydration.
  7. Stretch and Folds: Over the next 90 minutes, perform 3 sets of stretch and folds at 30-minute intervals. Using wet hands, stretch one side of the dough upwards and fold it over the dough. Rotate the bowl 90 degrees and repeat on all sides. This strengthens gluten and traps air.
  8. Additional Stretch and Fold (Optional): If the dough still feels very loose after three sets, do one more set. After this, cover and rest for 30 minutes.
  9. Bulk Fermentation: Transfer the dough to a lightly oiled bowl, cover, and allow to ferment slowly on the counter for 6-8 hours or overnight. Expect at least a 50% increase in volume.
  10. Shape the Dough: On a lightly floured surface, turn out the bubbly dough and divide into desired portions (2 to 8 balls). Gently shape each portion into a smooth ball by folding the edges underneath, trapping air for a bubbly crust.
  11. Preheat Oven and Stone: Preheat your oven to 425°F (220°C) with a pizza stone or baking sheet inside for at least 30 minutes to ensure it’s thoroughly heated.
  12. Shape the Pizza Base: Dust baking parchment with semolina or fine cornmeal. Flatten a dough ball by hand, pushing from the center to the edges leaving a slightly raised rim, creating an even thickness with air bubbles preserved for texture.
  13. Add Toppings: Spread a few tablespoons of marinara or pizza sauce on the base. Add soft toppings first such as artichoke hearts, then layer grated or torn mozzarella mozzarella cheese, followed by toppings that crisp up like pepperoni or prosciutto.
  14. Bake: Using a pizza peel or the baking parchment, transfer the pizza onto the hot stone or baking sheet. Bake for 15-20 minutes until the crust is golden and baked through, and cheese is melted and bubbly.
  15. Serve and Enjoy: Remove the pizza carefully, slice, and enjoy immediately with a glass of red wine for an authentic Italian experience.

Notes

  • Starter hydration used here is slightly less than 100% for better activity and longevity.
  • Stretch and folds can be adjusted if short on time but improve dough texture significantly.
  • Divide dough into more portions for thinner crusts or fewer for thicker bases.
  • Semolina on the shaping surface prevents sticking and adds a slight crunch to the crust.
  • Use lukewarm water to facilitate fermentation.
  • Cottage cheese and protein powder boost protein and moisture in the dough.
  • Leftover levain can be reserved to start future batches.
  • Careful handling preserves air bubbles critical for a light crust texture.
  • Pizza sauce can be store-bought for convenience or homemade for personalization.
  • The recipe is flexible with toppings—choose according to preference but avoid overloading the crust.
  • Author: Amelia
  • Prep Time: 12 hours 20 minutes
  • Cook Time: 20 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://recipesvibe.com/sourdough-protein-pizza-crust-recipe/