Sourdough Pizza Crust

My favorite thing to make with sourdough starter discard? Sourdough pizza crust!

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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.

I chose to top this one with pesto, feta, spinach, sun-dried tomatoes, and pine nuts inspired by one I had at Mellow Mushroom once.

The flavor of this dough makes it an immediate favorite. I still love the one stuffed with goat cheese and basil, but I bet this crust stuffed with it would be even more fantastic! Next time…

Other than the traditional sourdough bread, what have you made with your starter?

Post updated 3/31/20

SOURDOUGH PIZZA CRUST

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Yield: 1 crust

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup sourdough starter, unfed (straight from the fridge)
• 1/2 cup warm tap water
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp instant yeast*

Directions

1. Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.
2. Add the warm water, flour, salt, and yeast*. Mix to combine, then knead till smooth and slightly sticky (about 5-7 minutes at medium speed using a stand mixer with dough hook). Place in a lightly greased bowl, cover, and let rise until doubled. (This will take 2-4 hours depending on how vigorous your starter is.)
3. Preheat oven to 450 degrees, with pizza stone on middle rack.
4. Shape the dough into a flattened disk. Place it on a cornmeal-dusted pizza peel**, push the dough towards the edges of the peel, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the peel to fit your pizza stone/pan.
5. Top as desired then shimmy onto the preheated stone with a few quick shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.

Notes

*Don't have yeast? Use equal parts baking soda and lemon. **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.

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