Sourdough Pizza Dough

If, like me, you tried to make your own sourdough starter and then realized you were in way over your head, here’s a great recipe to use up all that starter that you will never use to make bread.

Ingredients

• 1 cup sourdough starter (240 grams)

• 1/2 cup warm water (118 grams)

• 2 1/2 cups all purpose flour (300 grams)

• 1 teaspoon salt (6 grams)

• OPTIONAL: 1 teaspoon active dry yeast

Method

• Add all the ingredients to a mixing bowl of a stand mixer affixed with the dough hook attachment. Run the mixer for 8-10 minutes.

• Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap coated with oil.

• Allow to rise for 2-4 hours, at least until it doubles in size.

• Punch the dough down and divide in half.

• Either freeze in a freezer bag coated with oil, or proceed to bake.

• Shape the dough into two 12” pizzas and place on parchment paper.

• Cover and let rest for 30 minutes to 1 hour, or until the dough rises to your desired thickness.

• For thin crust pizzas, heat oven to 500 degrees, top with desired toppings and bake for 7-10 minutes.

• For thick crust pizzas, heat oven to 425 degrees, bake the crust for 12 minutes before adding toppings, then top and bake for 10-15 minutes.

• Let rest a few minutes before cutting into slices.

Notes

• If freezing, allow to thaw completely in the refrigerator than bring to room temperature on the counter.

• I added yeast because I did not have confidence in my starter. If you do have confidence, you don’t need to add the yeast.