You know how most people hate on Mondays? I actually like Monday. The week is a blank sheet that is just waiting for you to fill, I’m (hopefully) refreshed from a weekend of rest, and there’s just so. much. potential.
But Thursday? Well, Thursday is my version of Monday. They’re just all around evil, nothing goes right, and I’m pretty much over it before the day has even gotten underway. The week is tired and the things undone are mocking me while Saturday is still painfully far away.
So that’s why I’m sharing this recipe today. Because even if it’s Thursday, at least Friday is in reach, and Friday might just mean pizza. And this sourdough pizza crust is my new favorite. It’s the perfect way to use a discard from when I’m feeding my starter, and it turns out perfectly. Not too thick or thin, crusty on the outside but with a delicious chew. Everything a pizza should be, IMHO.
You can even make this today and let it sit in your fridge overnight, since it’ll develop a deeper, slightly more tangy flavor the longer it sits. Or you can make it on Friday morning before work and come home to make a perfect sourdough pizza crust with all of your favorites piled on top. Can you think of a better start to the weekend?
- 1 1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1/2 cup water
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 Tbsp. honey
Prep time: Cook time: Total time: Yield: 1 10-12” Pizza Crust