Prep 15 mins
Cook 15 mins
Nice and light with a yeast flavor. Makes a fairly thin crust. No rising required. Use this starter for making sourdough Pizza Crust, below. Mixture will keep up to one month without replenishing, or use and replenish for several years.
- 2 teaspoons granulated sugar
- 2 cups warm water
- 1 tablespoon active dry yeast
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
FOR THE PIZZA CRUST
- 3⁄4 cup sourdough starter, room temperature
- 2 tablespoons cooking oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- FOR THE SOURDOUGH STARTER: Stir sugar into warm water in medium bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir together to dissolve yeast.
- Add flour and salt. Mix well. Pour int large ice cream pail or other 4 quart container. Do not use metal container. Cover top with 3 layers of cheesecloth. Let stand at room temperature for 3 to 5 days. Stir 2 or 3 times each day. Mixture will “grow” in volume and look bubbly the first day, then settle. The mixture will also separate but stirring will bring it together. Starter is ready when it has a “sour” not yeasty, smell. Mixture may now be kept in 2 quart jar or other plastic container. Cover and refrigerate.
- TO REPLENISH STARTER: For each 3/4 cup starter used, add 3/4 cup each, of flour and water and 1 teaspoons sugar. Mix well. Cover. Let stand at room temperature until bubbly. Refrigerate.
- FOR THE PIZZA CRUST: Mix all 6 ingredients in medium bowl. Roll out onto lightly floured surface. Press in greased 12 inch pizza pan, forming rim around edge. Add toppings of your choice. Bake on bottom rack in 425°F oven for about 15 minutes. Cuts into 8 wedges.
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