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Sunday, March 21, 2010

Sourdough Pizza Crust

Still looking for good ways to use my sourdough starter that don't require a lot of rise.  We typically have pizza once a week so it seemed like a good time to try this and see how it turned out.  I am pairing it with an all organic salad (and maybe some wine!).  This is another recipe from Kitchen Stewardship.  Once you have par-baked the crusts, they freeze well for future last minute dinners!

1.5 C “discarded” sourdough starter
1 T olive oil
1 t salt
1 – 1.5 C whole wheat flour


  1. Mix the ingredients together, working in flour until you have a soft dough.  If it gets too dry add more starter or water.
  2. Once kneaded, cover and let rest for half an hour.
  3. After resting, roll out the dough on your silicone baking sheet or baking stone.
  4. Transfer the silicone baking sheet with the dough onto the baking pan. 
  5. Cover with plastic wrap to prevent it from drying out and leave at room temperature for at least seven hours.  The crust will rise some as it soaks.
  6. Seven or more hours later, heat the oven to 450 degrees F.
  7. Bake the crust for 5 minutes. 
  8.  Then add sauce and desired toppings to pizza.  Put pizza back in oven for about 10 minutes                 until the cheese is bubbly and starting to brown. 

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