Learn how to make easy sourdough pizza crust. Only four basic ingredients, no kneading and no rising required.
Pizza Stone: http://amzn.to/2CKTzsF
Lodge Cast Iron Skillet: http://amzn.to/2DdKnyd
Other Sourdough Videos:
All About Homemade Sourdough Starter- https://www.youtube.com/watch?v=Hw8qZWWia9w&t=25s
How to Make Sourdough English Muffins- https://www.youtube.com/watch?v=z7nXvvGPgXw&t=25s
MORE on the blog: https://farmhouseonboone.com/farmhouse-on-boone/how-to-make-easy-sourdough-pizza-crust/
When I found out about this method for making sourdough pizza crust somewhere in internet land several years ago, you might say I felt a bit perturbed. You see, up until this point, my experience with homemade crust involved proofing, rising, kneading…Repeat. Repeat. Baking.
I needed to plan the whole thing five days in advance (slight exaggeration) and you know how I feel about planning. (Side note. I learned my non-planner ways result from me being a ‘P’ in a personality test. My millennial sister introduced me to Meyer’s Briggs over the weekend.) Ok, back to the crust.
The tutorial I found years ago went something like this: Put sourdough starter on a pizza stone and bake. Wha??? How could it really be that simple? I mean, come on. One ingredient.
I made a few modifications to add more flavor, but the premise remains. It really is that simple.
How to Make Easy Sourdough Pizza Crust
Fed Sourdough Starter
Pizza Stone or Cast Iron Skillet
Preheat a pizza stone, or cast iron skillet, on 425 degrees.
When the oven is preheated, and the pans are scorching hot, take them out of the oven.
Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
Ladle fed sourdough starter onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can’t. You just spread it out until you have a nice thin layer in the size you want. If you want to see how this looks, watch the video below. 🙂
Hit it with another drizzle of E.V.O.O.
Sprinkle it with salt and Italian seasoning. The more, the better, in my opinion. 😉
It will already start to bake when it makes contact with the pan. This is totally good and expected.
Pop it back in the oven, until crispy, and easily pulls up from the pan. About 10 minutes.
A note on pizza making
There is one downside to this impossibly easy homemade sourdough pizza crust recipe.
You can’t pour regular pasta/pizza sauce on it without it getting soft, even when it is nicely browned before you add the sauce.
You may think, “Ah, I’ll bypass this problem eazy peazy. I will just bake the crust longer until its extra crispy. That’ll do the trick.” Or “I’ll just use less sauce.” Your mind may even wander into the idea of putting the sauce on top of the veggies, so its not sitting right on top of the crust. I would say you’re pretty smart to try all those things, but let me go ahead and make it easier on ya. It doesn’t work.
But, no worries. There is a wonderful, make that TWO wonderful solutions, for amazing homemade pizza. And, they’re better than a jar of store bought sauce anyway!
Option One: Thinly slice fresh tomatoes. Spread them out on in a thin layer on your baked sourdough pizza crust, and drizzle with olive oil, salt and pepper. Put it in the oven and roast for about 10 minutes. Add the other toppings and cheese. We especially enjoy this option in the summer, when the garden is bursting at the seams with fresh tomatoes. Something about roasted tomatoes!
Option Two: Make a homemade cream sauce with cheese, cream, garlic and salt. Spread it on the crust and top with chicken, mushrooms and cheese. Chicken Alfredo pizza. This is just about our favorite meal of all time. We seriously feel like we are eating in a fancy gourmet restaurant. It really is that good. And don’t get me started on when it is morel and chanterelle season.
And option three is just to add the tomato sauce and eat it a little soft. We do this often and it still tastes great.
Can I just use a regular pizza pan?
You can’t use a normal pizza pan, because the liquid starter would totally stick to it. You would have quite the mess on your hands.
Cast iron and pizza stones are wonderfully nonstick, when preheated. Plus, this ability to preheat a pan that is so heavy is what makes for a crispy crust. Its that baking upon contact thing, or something like that. I’m not a scientist, but I can tell you it makes a crispy crust like no ordinary aluminum pizza pan ever could.
Once you start using a starter, you’ll never go back.
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