We love homemade pizza around here, and we have it for dinner probably about every two weeks. I try to make sure to have the ingredients on hand for the days I forget to thaw out meat or I’m running short on time. All the children ask for this pizza and prefer it over store-bought or delivery! And I like it because it’s easy to whip up and has ingredients I can pronounce.

I made a yeast dough pizza for years before switching over to sourdough, but everyone likes this one better now. The dough doesn’t have a long souring time, but it does allow for the starter to do some pre-digestion work! And on top of that, it doesn’t take very long to have fresh, homemade pizza served up for my family.

Sourdough Pizza

July 5, 2017

by Nicole

Category RECIPES Sourdough Traditional Cooking

Persons

Ingredients

1 1/2 cups unfed sourdough starter (I got my starter from Cultures for Health)
1 1/2 tbsp oil - EVOO, coconut, etc. (I used this one for this recipe)
1 tsp sea salt (I use this one)
1 1/4 - 1 3/4 cups organic all-purpose flour*
your favorite pizza toppings!
*Any type of flour/starter should work, though the amount will depend on the type and hydration level of the starter. For this pizza, I used plain old regular organic unbleached all-purpose flour, though I've made pizza using einkorn with excellent results.

Instructions

Mix sourdough starter and extra virgin olive oil in a bowl.
Add 1 cup of flour and 1 tsp of salt.
Mix well, adding more flour as needed to form a nice dough ball that’s not very sticky, but also not dry and crumbly. I usually mix the dough with a fork until it gets too sticky, and then switch to kneading with my hands.
Cover with plastic wrap and let sour in a warm spot for at least 30 minutes, but up to several hours if desired. The dough won’t rise very much, so don’t worry if you don’t see it grow.
After proofing time, preheat oven to 450 degrees.
Roll out dough on a smooth, clean surface, adding more flour as needed. I usually start the dough on the counter, but move it to the pizza stone to finish it off. If you don’t have a stone, roll it out completely on the counter and then transfer to your pizza pan. I sometimes add a crust, but other times I just leave the dough flat all the way around. This time, I chose to fold a crust.
Bake the pizza dough alone for about 5-10 minutes, or until the edges just start to brown. Watch the dough closely so it doesn’t over-bake.
Pull the dough from the oven and then back the oven temperature down to 350 degrees.
Add your favorite pizza toppings. We like it pretty simple with just pizza sauce and cheese (and maybe pepperoni). I like to use a combination of mozzarella and Parmesan cheese. I also always sprinkle some dried parsley flakes on top for color.
Bake for 10 to 25 minutes, making sure to watch the pizza for doneness (did I just make that word up?). Remember, 350 degrees!
Let sit for 10 minutes before slicing up and enjoying.