This recipe appears in:Sourdough Starter-Along: Day 10 - Second Harvest
So you've got your sourdough starter. Here's how to make pizza out of it. The process takes three days, but it's worth it.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.
- 4 ounces 100 percent hydration sourdough starter
- 10 ounces bread flour, divided
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
Combine 4 ounces sourdough starter with 2 ounces bread flour and 1 ounce water. Allow to rest overnight, covered, at room temperature.
The next day, add 8 ounces bread flour and 5 ounces water. Knead in stand mixer fitted with dough hook attachment at low speed until ball is formed, about 3 minutes. Add salt and olive oil. Knead at low speed until elastic, about 10 minutes. Transfer to gallon-sized zipper-lock bag coated with olive oil and allow to rest in refrigerator for two days (dough will expand—remove excess air from bag as necessary.
To bake, remove dough from refrigerator at least two hours before baking. Place baking stone in oven and preheat oven to 500 degrees. Stretch or roll dough into circle 14 inches in diameter. Top with approximately 3/4 cup tomato sauce, 1/2 pound grated mozzarella cheese, and desired toppings. Transfer to sheet pan or pizza peel and place on preheated pizza stone. Bake until browned and bubbly, about 10 minutes. Serve immediately.