Quick & Easy Sourdough Pizza
Chewy thin-crust pizzas are popular here in Portland,OR and I’ve been searching a long time for a recipe that would replicate restaurant crusts. I have tried multiple recipes using bread flour, kneading for 15+ minutes, and even adding extra gluten, but what I usually end up with is pizza topping on something soft and pretty much like bread. Recently my friend, Sybil, shared this easy sourdough pizza crust recipe and I thought I’d give it a try since I love my sourdough starter and it comes together so quickly. Surprise! This is my best crust yet! It has a delicious flavor and is nice and chewy. I recommend serving this with my Quick & Easy Pizza Sauce.
Sourdough Pizza Crust
Makes one 12-inch pizza crust
1½c. sourdough starter
1½c. bread flour
1T. olive oil
Preheat oven to 500°. Mix ingredients together, roll to size, and place on pizza pan. Let dough rest for 10 minutes. Bake on lower-middle rack for 5 minutes. Remove from oven and add toppings. Bake for another 10 minutes until done.
Recipe Adjustments: I’ve shared the recipe just as it was given to me, but have made a couple of small changes myself. First, the crust had a little too much salt for me so I prefer about ¾t. Second, I’ve found that convection heat works best for an evenly browned and crisp pizza, so I used the “Convection Bake” setting at 450°.