This recipe shouldn't be confused with regular sourdough pizza. This is produces a nice thin crust. Yes I use herbs in the crust again but this is a little different.
Thin Crust Sourdough Pizza
1 c sourdough starter, unfed
2 T water
pinch of yeast
1 c flour
2 t oregano
3T basil
3 cloves garlic minced, sauteed in 2 T olive oil
Place starter in a bowl. Make a slight indent in the center and sprinkle yeast and pour in 2T water. Let sit for a few minutes. Add flour, herbs to - dough will be a little stiff. Knead until incorporated. Add garlic and olive oil. Dough will be a little sticky add additional flour as needed. Place in greased bowl and let sit until doubled in size (about 2 hours). Divide dough in half. Roll dough out on parchment paper to a rough round (or square) until fairly thin. Let sit until slightly puffy - about 45 minutes. Sprinkle with desired toppings. Transfer to well preheated baking stone (500 oven). Bake until edges are slightly browned and toppings are heated.
You want to go very light on the toppings this is a thin crust and will be a nightmare to move if you put on too many toppings. I used mushrooms, basil, thinly sliced fresh tomatoes, and fresh mozzarella. I suppose you could make one large pizza but I think it is easier to handle to two smaller ones.
Thin Crust Sourdough Pizza
1 c sourdough starter, unfed
2 T water
pinch of yeast
1 c flour
2 t oregano
3T basil
3 cloves garlic minced, sauteed in 2 T olive oil
Place starter in a bowl. Make a slight indent in the center and sprinkle yeast and pour in 2T water. Let sit for a few minutes. Add flour, herbs to - dough will be a little stiff. Knead until incorporated. Add garlic and olive oil. Dough will be a little sticky add additional flour as needed. Place in greased bowl and let sit until doubled in size (about 2 hours). Divide dough in half. Roll dough out on parchment paper to a rough round (or square) until fairly thin. Let sit until slightly puffy - about 45 minutes. Sprinkle with desired toppings. Transfer to well preheated baking stone (500 oven). Bake until edges are slightly browned and toppings are heated.
You want to go very light on the toppings this is a thin crust and will be a nightmare to move if you put on too many toppings. I used mushrooms, basil, thinly sliced fresh tomatoes, and fresh mozzarella. I suppose you could make one large pizza but I think it is easier to handle to two smaller ones.
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