A recent request by someone on one of my FB groups for a thin crust pizza recipe got me thinking.
I’ve made a delicious thin crust pizza using sourdough tortillas as a base but, was it possible to use the sourdough starter directly to get similar results?
I used the Genius Kitchen recipe, with some minor adjustments posted below, for my first attempt.
Underside of the pizza crust on the metal baking sheet (not preheated)
Sourdough Pizza Crust – makes enough dough for 2 12 inch pizzas
1 1/2 cups (365 gm) fresh sourdough starter*
1 tbsp extra virgin olive oil, plus another 3-4 tbsp more for brushing the crust with before pre-baking and before topping
1 tsp salt
1 1/4 cups (154 gm) all purpose flour**, more as needed
* If possible, make sure your starter has been freshly fed, 2-4 times if possible, before using it, if you’re keeping it in the fridge, like I am.
** Start with one cup of the flour if your starter is on the thick side
Preheat the oven to 500 degrees Fahrenheit.
In a large bowl, mix together one cup of flour and the salt. Add the sourdough starter and the EVOO and stir together until it forms a homogeneous mixture. Gradually stir in more flour, as needed until the mixture starts to gather into a ball. Transfer onto a very lightly floured work surface and knead until you get a pizza dough consistency.
Cover your ball of dough with the bowl you used to make it in and let rest for 30 minutes, so it will be easier to roll out. (It won’t rise much, if at all, but will get a bit softer.)
Roll the dough out into a circle using the minimum amount of flour needed to prevent sticking.
Brush with extra virgin olive oil and use the tines of a fork to dock (prick all over the dough) to prevent excess bubbling up of the crust during prebaking.
Bake the crust for 5-7 minutes, depending on your oven’s performance. (I decided to pull the crust out after 5 min.)
Remove the crust from the oven and brush on a bit more 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 on the top and underside, and the cheese melts, ~10 minutes.
REVIEW: The dough was very tasty. I fed my starter with a few tablespoons of whole wheat flour early on in rehydrating it from dry, so the texture was nice and chewy. The dough could have been rolled out a bit thinner but the amount of dough used (260 gm) was pretty much spot on. I didn’t get dark brown spots on the edge of the crust, like in a wood burning pizza oven, but it was crispy enough on the underside for my taste, even without a pizza stone or preheat the baking sheet, a cheap black pan that’s more than 30 yrs old.
The second half of the pizza dough was baked without prebaking. The result: The crust was NOT as crispy without prebaking. Perhaps because the toppings were fully cooked after 10 minutes so the total baking time was only 10 minutes compared with the 15 minutes total for the prebaked crust. And, even though it was expected that baking the pizza with the toppings on (without prebaking or docking) would prevent the formation of bubbles, that was not the case. Four large bubbles developed during the 10 minute baking period. They deflated somewhat once the pizza was removed but did not disappear completely.
11 thoughts on “Sourdough Thin Crust Pizza Dough”
It was a pretty good recipe but I’ll stick with the SD flour tortillas for a fast and crispy thin crust pizza base. And for regular thickness pizzas … my basic bread dough recipe. 🙂
I tend to agree, based on your experience. 😻
It’s just easier to use the SD tortillas and make just enough for one meal.
I am sure it is. I am not much into pizza (processed tomatoes and cheese), but I can see how a shortcut will work.
The crust looks wonderful. I was sure I had left a comment here already. I just read that you should add a bit of sugar into the dough so that they get the dark bits like in the professional pizza ovens. I haven’t tried it yet but will soon. I just made a sourdough baguette and used it for croutons and they toasted up beautifully! The recipe has 2 tablespoons of sugar in it!
Maybe next time. Thank you for commenting. 🙂
I must say that the two tablespoons of sugar did not make the bread sweet but I did notice that it toasted beautifully. I will try it in my next pizza dough.
You’ve got to watch toast made with extra sugar in the toaster so it doesn’t burn. 🙂
I love good pizza, but have never managed to make a good one at home (luckily I have lots of great pizzas several minutes’ walk from my house!). Your thin crust looks fantastic. I would never think of getting cooking inspiration from Facebook groups! I must look into that!
There are lots of great FB cooking groups.
Today, I put pizza toppings on a hoagie bun that I’d split in two. Saved me the work of making the crust. 🙂