Old Fashioned Sour Dough Pizza Dough Recipe
Before the days of instant yeast, almost every baker kept sour dough on hand to provide the rise for his or her bread. Sour dough breads, like this pizza crust, do not have to be sour. Many of them can be quite sweet. It all depends on how long the dough is allowed to rise and develop flavor.
If you have sour dough at home, you will be thrilled with the pizza this recipe creates. It is a great way to use up excess starter, since you can make the sour dough pizza in advance and freeze the shells. Then thaw them, top, and bake! You will be ready for unexpected company, and everyone will love the results.
Great Sour Dough Pizza Crust
1 ½ cups mature sour dough starter
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 ½ cups flour
Mix ingredients together and work in flour to produce a soft dough. If the dough is dry, add more starter or some water.
Once the dough has been kneaded, allow it to rest one half hour. Once the dough has rested, roll it out on baker’s parchment or a floured or cornmeal surface to the preferred size.
Twelve inches is an excellent size.
At this point, you may prebake the crust or top it and make a pizza.
Preheat your oven to 450 degrees F, or the highest it will go, and slide it into the oven.
A baking stone will improve things.
Bake five minutes, then cool and freeze, or top and finish baking. To top, rub with olive oil, then add toppings and cheese. Cook fifteen to twenty-five minutes more, until crust is browned and cheese is melted.
(Makes 1 large pizza crust)