A thin and delicious pizza crust made with your sourdough starter!
1. Combine all the ingredients in a large bowl, mixing gently with a spoon until a ball forms. If the dough seems so dry that a ball is not forming, add more water a teaspoon at a time. Cover the bowl with a clean tea towel and let it rest at room temperature for 30 minutes. 2. Turn dough out onto counter and knead until dough feels smooth to the touch and loses its stickiness, about five minutes. 3. Place dough in a clean oiled bowl and cover tightly with plastic wrap. Allow to rise 3-4 hours at room temperature, or overnight in the fridge. 4. To make pizzas: Remove dough from fridge and divide into thirds (or halves or quarters, depending on the desired thickness of your crust and size of your baking sheet). Preheat pizza stone to 500 degrees. Allow to come to room temperature before stretching the dough. 5. Stretch dough into desired shape and place on parchment paper sprinkled with cornmeal. Top pizza dough and bake at 500 degrees on pizza stone for 9-12 minutes, until crust is browned and center of pizza is baked.
If you want to make this recipe using unfed sourdough starter, simply mix your starter before using and add 1 teaspoon of instant yeast to the recipe. For a thinner and more tender crust, substitute Italian 00 flour for the bread flour For more browning and higher oven spring, substitute 1/2 tablespoon of the sugar with diastatic malt powder.
Keywords: sourdough pizza dough, recipes using discard starter, beginner sourdough recipes, sourdough pizza crust