Another wonderful use for homemade sourdough starter. This is actually easier than homemade pizza dough (if you already have a starter in your fridge), because you don’t have proof the yeast. The sourdough yeasts are already active and ready to make a great pizza.
Pizza dough made from baker’s yeast or dry yeast can rise pizza dough in an hour, but sourdough yeast are slower growing and need at least three hours to leaven the pizza dough. Account for this rising time so you can plan your meal appropriately. Start at 8 am in you want to eat your homemade sourdough pizza at noon or start at 4 pm if you want it at 8 pm.
This recipe makes two pizzas, but if you only want one, there are instructions
Makes: 2, 15″ crusts
Taken from DIY Delicious with no adapations, because it is perfect!
3/4 C. water
1 C. homemade sourdough starter
2 Tb. olive oil
1/2 tsp. salt
3 C. organic, unbleached white flour (all purpose or bread flour)
cornmeal for dusting
pizza sauce and toppings
Directions:
- In a large bowl, mix the water, starter, salt , and olive oil.
- Mix in the 3 cups flour. The dough should be a little sticky, so add a touch more water if needed. Knead the dough in the bowl using your hands for 3-5 minutes. Wetting your hand frequently will help the dough not stick to your hand.
- Cover the bowl with a clean dish towel and place in a warm spot for 3-5 hours.
- Flour your hands and gather the dough in a ball. Place on a floured work surface, and cut in half. Slightly flatten each half into a round disc. Let rest for 10 minutes.
- While that rests, preheat the oven to 475. Prep your topping ingredients. Dust a pizza pan or cookie sheet generously with cornmeal.
- Roll one disc of dough into a 15″ circle, sprinkling flour as needed to prevent sticking. Flip onto your conmeal-dusted peel or baking tray. Stretch the sides to reshape the dough if needed.
- Apply sauce and toppings. Place into your hot oven and bake for 10-15 minutes or until the top is bubbly and the bottom crust is slightly crisp.
Tips:
- If you have a baking stone and a pizza peel: Place the baking stone in the cold oven before preheating. Line the peel with parchment paper (not wax paper) before flipping the pizza onto it. You could dust the peel generously with cornmeal instead of the parchment, but I find that parchment paper works better.
This is a wonderful pizza dough. I am going to be making this next week. I love that you can make this and freeze half for use later. Thanks for teaching me how to make this!