Thin and Crispy Sourdough Pizza Crust

Caprese Pizza with Sauce

I decided to try out some sourdough pizza crust with my sourdough starter.

Pepperoni and Bacon Pizza

It went well, as I think you can see.

Ham and Pineapple Pizza

They were all delicious but . . .

Caprese Pizza with Sauce

my favorite was this one here, Caprese without Sauce. I ate too much. The sourdough crust was awesome! Give it a try with your sourdough starter friends!

Thin and Crispy Sourdough Pizza Crust

2 cups bread or all purpose flour

1/2 cup sourdough starter

1 teaspoon salt

3/4 cup water

4 – 5 teaspoons olive oil

1 Place all ingredients and 2 teaspoons of the olive oil in a large bowl and mix until combined. Allow to rest at room temperature for at least 30 minutes, up to 2 hours.

2 Flour a work space and knead dough for 4 – 5 minutes or until it feels right, like pizza dough. Divide into 2 balls.

3 Flour work space again and roll one ball into about a 14″ circle. If dough resists being rolled out, let sit for a few minutes and try again. Repeat with second ball of dough. Use as desired.

We made the pizzas on the hub’s Traeger. After I rolled out the dough, I brushed it with olive oil and put it on a pizza stone which he cooked on the Traeger for about 5 – 10 minutes then we flipped it, brushed with olive oil and topped with all the toppings and then it went back on the grill for another 5 – 10 minutes.

(Do not use your pizza stone on your barbecue, it will break! Only use it on a smoker because there is no direct heat! You’ll have to use another kind of pizza pan on your barbecue.)

I made this homemade tomato sauce, recipe here, for the pizzas.

Ham and Pineapple Pizza – spread a layer of sauce over crust, top with shredded Mozzarella, ham slices and sliced fresh pineapple (cut the pineapple prior to use and let sit on paper towels to get as much moisture out as possible)

Pepperoni and Bacon Pizza – spread crust with layer of sauce, top with shredded Mozzarella, then top with pepperoni slices and precooked crumbled bacon

Caprese with Sauce – spread a layer of sauce over crust, top with sliced tomatoes and Mozzarella rounds then sprinkle with shredded Parmesan and grill then top with fresh basil leaves before serving

Caprese without Sauce – top with tomato slices and Mozzarella rounds, sprinkle with shredded Parmesan then grill and top with fresh basil leaves before serving

sourdough pizza crust recipe from The Wild Gut

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