We have some routines in the house, like Sunday being waffle day and Friday being pizza day. I don’t buy my kids the pizza that they sell at school on Friday, so I will often send them with homemade pizza or we will have it that night.
My sourdough starter is now 4 months old and is beautiful! However, I can only eat and make so much bread, so I decided to branch out and use it for my pizzas too. It makes a soft and chewy crust.
I make mine in a bread machine to save time. You can use a regular stand mixer too. The directions for the stand mixer are found at the very bottom. You can freeze leftover dough if you only want to make one pizza.
MAKES ENOUGH FOR 2 MEDIUM THIN CRUST PIZZAS
- 1 cup sourdough starter
- 2 3/4 – 3 1/2 cup all-purpose flour
- 1 cup water
- 1/4 cup EVOO
- 2 teaspoons salt
- 1/2 teaspoon yeast
- In the bread machine pan, add in all of the ingredients, starting with 2 3/4 cup flour.
- Set to the dough cycle. Watch the dough for the first five minutes. It should be tacky but not wet. Add in more flour until it is loose and slightly tacky to the touch. You want a less stiffer dough than your bread dough. How much flour your add will vary based on how wet your starter is.
- When done, place onto a lightly floured surface and press out the dough to the shape/thickness you want. Alternatively, you could roll out the dough.
- Preheat oven to 425F. Put pizza dough onto well-greased pan or a pan lined with parchment paper. Put toppings on pizza and cook until your desired doneness.
Add in the yeast with the water and let sit for 5-10 minutes until frothy. Add in the salt and oil and combine. Slowly add in the flour until you get a slightly tacky dough. Kneed for 5-10 minutes. Add flour as needed.