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!

Ingredients:

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

Instructions:

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. 

Homemade Pizza

My neighbor recommended this recipe.  She is an amazing cook! Unfortunately my dough didn't "rise" much - not sure if it's my yeast or what happened.  Anyhow, the crust did taste really delicious, more like a flat bread than a thick fluffy crust - but that's ok.   I subbed ground flax seed for the wheat germ.  We topped with Muir Glen Organic Tomato and Herb sauce, fresh mozzarella, fresh organic basil, and some garlic.  Hubby and I each loaded our own toppings on - mine was all veggies - tomato, black olives, mushrooms.
These were her directions which I followed (mostly, my changes in parenthesis)

Ingredients:
1 package active dry yeast (.25 ounce)
1 c. warm water
2 c. whole wheat flour
1/4 c. wheat germ (I subbed ground flax here)
1 tsp. salt (used celtic sea salt)
1 tbsp. honey (used raw organic honey)

Toppings:
Any veggie or fruit
Organic tomato sauce, try Muir Glen or make your own
fresh mozzarella
organic fresh basil
organic/grass fed/free range meat toppings (or no meat)

Directions:
Preheat oven to 350 degrees Fahrenheit.
Place warm water in small bowl.  Add yeast.  Allow the yeast to dissolve and set aside until mixture becomes creamy (appx. 10 minutes).
In a large mixing bowl, combine wheat flour, wheat germ, and salt.  Scoop a well in the middle of the mixture and add the honey and yeast mixture.  Stir until ingredients are well combined.  Cover mixture with a dishtowel or plastic wrap and sit in a warm place and allow to raise for approximately 5 minutes.
Roll dough on a floured pizza pan.  Using a fork, poke a few holes in the dough.
Bake for 5 to 10 minutes or until desired crispness (I drizzled with olive oil half way through). Top with toppings and finish baking (another 10 mins or so to melt and soften all the veggies)