adapted from the Sourdough Pizza Crust recipe at Sourdough Home
This is a great way to use extra starter if you have it.
1 1/2 cups sourdough starter
1/2 teaspoon active dry yeast
1 tablespoon olive oil
1 1/2 cups all purpose flour
1 teaspoon salt
You will also need:
Bowl for mixing
Extra flour for kneading & shaping crusts
Olive oil to brush on crusts
Pizza or other flat stone or rimmed baking sheet
In a bowl, mix ingredients together well using a wooden spoon. Turn the dough out on a flat surface and knead just a little bit using. You're not looking necessarily for the amount of kneading that a loaf of bread requires. Just make sure that your ingredients are well combined and the dough is smooth and homogeneous.
Set aside in a lightly oiled bowl and allow to rest and rise a bit.
Punch down and begin forming your pizza crust using extra flour a little at a time as needed. I roll mine out because we like them very thin. And I tend to make small ones so that our family can have individual pizzas... oh and because that's all that will fit on my rectangle stone.
Preheat the oven to 400 F and also allow your stone to preheat. Place rolled out crust on to hot stone, being very careful to not burn yourself. Brush with a little bit of olive oil on top.
To pre-bake your crust, bake it for about 4 minutes. Remove and allow to cool. The crusts may be frozen and used at a later date. Just thaw and brush with a little bit of olive oil before topping.
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