Sourdough is versatile (you can use it in pretty much anything that uses yeast), healthy (studies show it can reduce/break down gluten and anti-nutrients in wheat to make the finished product more digestible), and considering that I’ve had my starter in the same jar for the past several years, it’s almost like having another pet.
Simple Sourdough Pizza Crust
The most recent endeavor was a sourdough pizza crust.
The recipe is about the same as any other pizza crust recipe, just using the sourdough starter instead of yeast, which gives the crust just a little of that nice tang.
The only downside, if you consider it one, is that it takes a little longer to rise. Not a big deal if you plan ahead (start the dough in the morning and it will be ready for lunch or dinner), but something to keep in mind.
To make your own sourdough pizza crust, start with about a cup of starter, stir in a little water, then add a couple cups of flour and a pinch of salt (we also like to add some oregano and basil for an extra flavor boost). Knead on the counter for a few minutes, until the dough is smooth. Since starter consistencies may vary, you might need to add more flour – the dough should be moderately sticky, but not too goopy.
Let the dough rise in a greased bowl for several hours (or longer, if necessary), roughly until it’s doubled in size.
When you’re ready to eat, dump it onto a pizza stone or other baking sheet and gently stretch to your desired size and shape, then let it rest for a few minutes. This should make two round crusts, or a large rectangle if you want sheet style.
From personal experience, I’ll recommend that you may want to pre-bake (400ish is fine) for a few minutes before you add your toppings (my first batch was a little raw in the middle after baking; I also used some pretty wet ingredients, so that may have been a factor).
Add the toppings, then bake at 450 F for 8-12 minutes, depending on the thickness of the crust.