Another way to use your sourdough starter! Plus you can make the dough balls in advance, freeze them in parchment paper, and when ready to make pizza, thaw rise and roll!
Sourdough Pizza Crust
1-1/2 cups sourdough starter set out for 12 hours in glass bowl
4 to 5 tablespoons olive oil, coconut oil, etc. (we like raw butter)
1 teaspoon sea salt
if you want an herb crust, grate in a clove of garlic and 2 tsp dried oregano
slowly add in using a wooden spoon to stir
1-1/4 to 1-3/4 cups flour
When the dough begins to form a stiff ball, remove spoon, and start using your hands to knead. You may need to add more flour or oil if dough is sticky to your hands. Need into a ball, and set aside. You can allow to rise for 30 minutes or for longer if you’d like.
Preheat oven to 425
Roll the dough out into a circle using a minimum amount of flour to prevent sticking. We poke holes with a fork all in the center of the dough so it doesn’t get too thick.
Bake the crust for approximately 10-14 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.