I really enjoyed this dough and had great luck with it. I received a few cups of a sourdough starter from a friend today and used it tonight in a thin crust pizza and it was wonderful. After letting the dough rest over a warm oven about 25 minutes I stretched it over a parchment paper lined half sheet tray (appx 15x18 inches) by hand. The finished result was thin, crisp, and flavorful. Even though fairly thin, the crust held up nicely without breaking under the toppings I chose. I am even more motivated now to hold to keeping up with caring for the starter since I can use the portion you would toss out after feeding each week to make pizza on the weekends.
Thank you so much for this recipe, we use it all the time for vegan pizza, and also as a case for vegan quiche as it's simpler and tastier than pastry! At least once a week, if not twice!
This was totally different than I expected it to be but we all loved it. A great cross between a "thin and crispy" and a "hand-tossed" type crust. Excellent flavor and worth the extra time and preparation involved. Thanks Sue!!
I used to bake sourdough pizzas regularly many years ago when my kids were small and have never pre-baked them. I did so this time as recommended here and bread turned out tough. Personally, I see no need for pre-baking.
Crisp and delish! I was planning a healthy type of pizza, then remembered I had chicken strips, hot sauce, and blue cheese... and so I had a buffalo chicken pizza (with bacon, of course) instead. Thanks for sharing.
I tried this tonight --looking for a quick dinner and a way to use up some sourdough starter! It was super easy, but a little to crunchy for my taste. I was hoping for a more traditional, slightly doughy chewy crust. It was my first sourdough pizza crust - -but I think I will use a different recipe (one that has some rise time) for the next one.
LOVE this crust. Super easy to work with and so yummy. I actually rolled it really thin to make 2 very thin crusts and it got rave reviews from everyone who ate it! Will make this a staple crust in our home, especially since we have a pizza night once a week.
Makes an outstanding thin crust for gourmet pizza. This is my favorite crust for a Margherita Pizza. However, the crust is 100% better if it is tossed, rather than rolled.
This is a really good crust. I didn't need quite 1.5 cups of flour (I used bread flour). It made a really good base for a chicken-barbecue pizza with roasted chicken breast, barbecue sauce, and red onions. My partner really loved it. Thanks!