It was Super Bowl Sunday. You have to have something you can eat in front of the TV. Pizza is the perfect food. I had been wanting to try a different sourdough pizza crust that would have a bit more bite to it. This is the Sourdough Pizza I made.
I started by putting the yeast in a bowl and putting the water on top of it. I let it sit and rehydrate for 10 minutes. Then I added the rest of the ingredients.
I put the dough hook on my stand mixture and let it run until the dough started to form a ball on the hook. Then I ran it for 7 more minutes.
I took the dough out of the bowl and formed it into a ball. I greased the bowl with some oil and turned the ball in the oil to coat. I covered the bowl with a towel and let it rise until the dough had doubled in size, about 3 hours.
I preheated my oven to 475 F for 30 minutes.
I stretched the dough over a fourteen inch pizza pan and pinched an edge up around the pan.
Of course, you can use any toppings you like. I like to brush the crust with a tablespoon of olive oil. Then I put about a a cup of pizza sauce on it. I topped it off with homemade Trail Bologna, green pepper, and mushrooms. I covered it with some grated mozzarella cheese.
I put the pizza on the lowest rack of the oven for 12 to 14 minutes, until the crust is golden.
Cut it into eight pieces and serve.
This makes a great pizza crust. It has a nice texture and the sourdough makes it a little crispier than most bread style pizza dough. It made a great pizza.
The Old Fat Guy
- 13 ml (1 1/2 teaspoon) instant yeast
- 25 ml (2 tablespoons) warm water
- 175 ml (3/4 cups) sourdough starter
- 100 grams (3.6 ounces) all purpose flour
- 60 grams (2 ounces) whole wheat flour
- 15 ml (1 tablespoon) olive oil
- 3 ml (1/2 teaspoon) salt
- 8 ml (1 1/2 teaspoon) sugar
- Put the yeast and water in the mixing bowl of a stand mixture. Let them stand for 10 minutes.
- Add the rest of the ingredients.
- Mix with the dough hook of the stand mixer until it starts for form a ball.
- Run the mixer for 7 minutes more.
- Take the dough out of the ball and form it into a ball.
- Put a little oil in the bottom of the bowl and turn the ball of dough in it to coat.
- Cover the bowl with a towel and let the dough rise until doubled in size, about 3 hours.
- Preheat and oven to 475 F for 30 minutes.
- Stretch the dough on a floured surface to a 14 inch circle and put on a pizza pan.
- Pinch up the edges to from a ridge around the edge of the dough.
- Top the dough with your favourite sauce and toppings.
- Bake on the lowest rack for 12 to 14 minutes, until the crust is golden.
I’ve gotta get some sour dough starter. This pizza looks fantastic David!
Har! It is only fair to warn you, a sourdough starter is like a pet. You have to take care of it. Thanks for the compliment.
Hi David! That pizza looks delicious! I’ll take the half without the mushrooms 😉 Just kidding – I didn’t like them as a kid but enjoy them now. What a satisfying dish for game day or any night of the week! Thanks for sharing another recipe to use with a sourdough starter.
Har! There are never enough sourdough recipes! Thanks for the kind words.
I am totally planning sourdough pizza for this weekend after seeing this recipe
Terrific! I hope you like it!
I don’t see how this is feasible with the water/flour ratio, but I suspect the converter is off on the Yummly site. I doubled the recipe and ended up with three cups of flour (15 oz), so obviously I automatically reckoned on a cup of water (most bread recipes tend to have this ratio; 3:1 flour to water). This seemed to be correct, I only had to add about 1.5 ounces of flour to finish it off.
How wet is your sourdough starter? Mine is quite liquid and with the amount of water in the recipe turns out fine.