I’m an equal opportunist when it comes to pizza crust. Thick, thin, whole wheat, cornmeal, I’ll take it all. I’ve even used polenta before! Sourdough is one I don’t think I’d yet tried…until I once again found myself needing to use my sourdough starter.
I’ve decided this is a pretty ideal pizza crust. In fact, I think it’s my new go-to pizza dough recipe! It doesn’t require yeast or a long rise time. You can make it ahead of time or freeze it. It can be medium or thin, depending on how thin you roll it out. Best of all, it tastes great! The sourdough flavor is definitely present , but didn’t at all deter from the flavor of the pizza. Wondering what that crazy topping combination is on there? You’ll just have to come back tomorrow and find out!
One Year Ago: Pineapple Brown Sugar Frozen Yogurt
Two Years Ago: Corn and Black Bean Salsa
Sourdough Pizza Crust
-1 1/2 cups sourdough starter
-1 tbsp olive oil
-1 tsp salt
-1/2 cup whole wheat flour
-1 cup all-purpose flour (can use 1 1/2 cups all-purpose instead)
*may need a little additional flour to adjust consistency
1. Mix starter, olive oil, salt, and flour together in a mixing bowl (I used my stand mixer and the dough hook) until a ball forms. Add a few tbsp of extra flour if dough is too sticky.
2. Allow dough to rest for about 30 minutes.
3. If using immediately, roll out on parchment paper or a lightly floured surface. Otherwise, wrap well in plastic wrap and a ziploc bag and refrigerate overnight. Allow to come to room temperature before using. (Dough can also be frozen and then thawed in the refrigerator).
4. Once dough is rolled out, pre-bake for 7 minutes at 400F. Remove from oven and add desired toppings before baking for an additional 10-15 minutes.