Recipe: Kefir Sourdough Pizza Crust

[Guest guest]

I made a (goat milk) kefir sourdough pizza crust and it came out SO

yummy! The kids loved it (no pun intended

 

Definitely a great use for kefir. In the future I'll have to try it with

a variety of flours! This time I just used a blend of whole wheat and

unbleached wheat flours.

 

I used about a cup of the flour blend, a pinch of unrefined salt, a good

drizzle of olive oil (a tablespoon or two), about 1/4 cup of kefir dough

starter and enough warm water added in small amounts while mixing all

the ingredients - I use just enough water to get a good dough

consistency. Knead it good. If the dough is too sticky you have too much

water and need to add a little more flour. If the dough is hard to work

with you need more water. Form it into a ball, place it in a greased

bowl in warm spot, covered, and let it sit for half the day (literally

about 12 hours), until it doubles its size. Punch down, form a circle

and then roll it out into a pizza crust shape (you can make a more

square shaped pizza if you prefer . You can now either bake the crust

for later topping and use (at 400 - 425 degrees F, until golden), or you

can put your toppings on it immediately and bake it (at 400 - 425

degrees F until cheese is melted and bubbly) and eat it all up right

then <grinz>.

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com