The Sourdough Diaries: Pizza

More Than Just Bread

Your sourdough starter can be used to make more than just sourdough bread! I have been using my sourdough starter to make homemade sourdough pizza crust for my weekly Friday night at home thin crust pizza party. I have been getting creative with toppings, using local ingredients from my Farm Cart Organics community sustainable agriculture (CSA) farmbox, meats from Shalhoob’s Butcher Shop, and a few items from my favorite place to shop in town, Santa Barbara Grocery Outlet / Bargain Market!

Sourdough Pizza Crust Recipe

Ingredients

1 cup sourdough starter, unfed or discard
1/2 cup lukewarm water
2 1/2 cups All-Purpose Flour
1 teaspoon sea salt
1 teaspoon instant or active dry yeast
Olive oil

Optional Tools (Unless You Want the Arm Workout)

Recipe

Remove your starter from the fridge the morning that you wish to make pizza dough and allow it to come to room temperature.
Stir the starter once it is at room temperature before measuring 1 cup into a large mixing bowl or mixer bowl.
Feed the remainder of your starter.
Add the water, flour, salt, and yeast. Mix to combine, then knead by hand or for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook. The sides of the bowl should be clean.
Place the dough in a container greased with olive oil, cover, and let rise until almost doubled in size (2 hours).
For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk with a rolling pin. For thicker crust, use all the dough.
Store left-over dough in a greased Tupperware in the fridge for next week or in the freezer for future use.

Cooking

Pizza Tools

Spray the pizza stone with olive oil from the Misto and place the pizza dough on the stone.
Spread your sauce over the dough.

3. Sprinkle cheese over the sauce, then add your favorite toppings.

4. Place the pizza stone on the grill or in the oven that you plan to cook the pizza in. Allow the pizza and stone to warm up to 450 degrees with the oven so that the stone does not crack. Cook for 20 min, then slide a spatula between the crust and stone to see if the pizza is done. If the pizza is done, then it will slide off of the stone. Leave the stone in the oven or on the grill over night so that it cools for cleaning the next day.