Sourdough Pizza Crust

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…

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?

I can’t.

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Best Sourdough Pizza Crust

  • 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
In a medium mixing bowl, combine all the ingredients. Mix together with a large spoon until a cohesive but rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes by hand until the dough has become smooth and elastic. It should spring back when you lightly press it with a finger. Place the dough in a clean, oiled bowl and turn it once so that all of the surface is coated with oil. Cover with a clean kitchen towel and let it rest for at least six and up to 10 hours. If you want to make it the day before, allow it to rest for four hours before putting in the fridge. Just be aware that the longer it sits the more tangy it will become. When you are ready to make the pizzas, preheat your oven to 500°F. If you have a baking stone or steel, place it in the oven during the preheating. If you don’t, set out a round baking sheet and line it with a sheet of parchment paper.Generously flour the parchment paper (semolina flour works best for this) and gently turn out the pizza dough onto it. The dough should be fairly light and bubbly, and you don’t want to deflate all of the gases out of it, so be gentle. Carefully begin to flatten the dough into a disc, pressing with your fingers in the center and working them out towards the edges. If the dough is sticking to your hands, you can rub a bit of olive oil on them. Continue to press the dough out into a circle until it has reached between 10 and 12 inches. The smaller the circle, the thicker the crust will be.Spread pizza sauce over the crust, then top with cheese and desired toppings. Place in the oven and bake for 10-12 minutes, or until the crust is brown and the cheese is melted and bubbly. Remove from oven and sprinkle and greens (basil, arugula, etc.) on top before serving. Serve immediately.

Prep time: Cook time: Total time: Yield: 1 10-12” Pizza Crust

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