Sourdough Pizza
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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.
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.
