The real reason I decided to grow up my very own sourdough starter was to make pizza dough from it. All of the other ideas that have popped into my head since are just added bonuses. Especially since the starter is supposed to become more flavorful over time.
Using my newly born starter, this dough took just over an hour to double. (Guess my yeast were still pretty frisky!) It produced a soft, flavorful dough perfect to pair up with any of your favorite pizza toppings. My favorite pizza crust is still the one stuffed with goat cheese and basil, but I bet this crust stuffed with it would be even more fantastical!
Other than the traditional sourdough bread, what have you made with your starter?
(Sorry, no picture again. I didn’t want to bake a crust plain by itself just for the sake of a photo :-P. But I guess I could’ve taken a close up shot of just the crust. Hmm… just use your imagination.)
1 cup sourdough starter, unfed (straight from the fridge)
1/2 cup hot tap water
2-1/2 cups all-purpose flour
1 tsp salt
1/2 tsp instant yeast
- Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.
- Add the hot water, flour, salt, and yeast. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it’s just about doubled in bulk. (This might take 2 to 4 hours depending on how vigorous your starter is.)
- Preheat oven to 450 degrees, with pizza stone on middle rack.
- Shape the dough into a flattened disk. Place it on a cornmeal-dusted pizza peel*, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the peel – sized to fit your pizza stone/pan.
- Top, then bake till toppings are hot and cheese is melted and bubbly, about 15-20 minutes, or till toppings are as done as you like.
*If you do not have a pizza peel and/or stone, do these steps on the pizza pan or baking sheet you will be cooking the pizza on.
Source: King Arthur Flour