Prep 30 mins
Cook 12 mins
This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise.
- 354.88 ml sourdough starter
- 59.16-73.94 ml olive oil
- 4.92 ml salt
- 354.88 ml flour (plus a little more or less to adjust consistency)
- Preheat oven to 500°F.
- Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
- Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
- Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
- Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
- Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
- Top as desired and cook until browned and cheese is melted.
- If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).
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!!