Sourdough Pizza

The nicest pizza i ever had was in a pub in sarasota florida where they also served pizza - the crust was nearly paper thin and believe it or not, i loved it - i was always a thick and chewy pizza crust person, but this pizza was so exceptional because you could taste the flavours in the toppings and not be overwhelmed with stodge - i have never until now been able to emulate this kind of crust!

I am now making sourdough bread and came across this recipe in the monthly e newsletter from www.culturesforhealth.com which is an excellent american site - lots of good recipes and advice - so i have made crusts from this recipe (first bake only - less than 7 mins)  and cut them in half and froze them for later.. read recipe and then go below for how i made the pizza

Sourdough Pizza Crust Recipe

Ingredients: 1.5 cups Fresh Sourdough Starter* 4-5 tablespoons Olive Oil, Coconut Oil, etc. 1 teaspoon Salt 1.25 to 1.75 cups Flour Preheat the oven to 500° F.  Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1.25 cups of flour.  Add more flour, a little at a time, as needed to form a pizza dough consistency.  The amount of flour needed will depend on the hydration level of your sourdough starter (i.e. the ratios used when feeding the starter).  Allow the dough to rest for 30 minutes as it will be easier to roll out (it won't rise significantly if at all).  Roll the dough out into a circle using a minimum amount of flour to prevent sticking.  Bake the crust for approximately 7 minutes.  Remove the crust from the oven and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.  Add the desired toppings and bake the pizza until the crust browns and the cheese melts. *We recommend using sourdough starter which has been fed three times 4-12 hours apart prior to making the pizza crust.  Click here for more information on feeding your sourdough starter prior to baking. i put a pizza stone in the oven and turned it up high (6 or more) and spread coriander pesto on the crust along with tomato purée and then topped with cooked chorizo slices, black olives, cheese, anchovies, black pepper and chili pepper flakes and baked for about 5 mins - incredible - you can really just put whatever you have around!!! this was a quick lunch, but for a full dinner you could obviously spend more time preparing toppings - also, basil pesto would be best, but i only have coriander pesto in the frig (homemade or course)