The sourdough battle continues. I am now onto my fourth sourdough starter in just over a month and a half. My starters get to about 10 – 14 days and dies. My current starter *seems* to be ok, so I decided to experiment. Using this Sue Lau recipe as a guide, I made some delightful sourdough pizzas. The crusts were light, thin and crispy and I will definitely be using this recipe again.
[ SERVES: 3 | TIME: 120 MIN | COST: <$4 ]
[ JOES’ RATING: 5/5 | MY RATING: 4/5 | Brittanys’ RATING: 4/5]
- In a bowl, mix all the crust ingredients together. If the dough is too moist / too dry, add more flour / starter as needed. Knead lightly and allow to rest for 30 minutes.
- Turn oven (and / or preheat pizza stone) to the hottest setting to start its preheat.
- After resting, work the dough for 15 minutes. Once it is quite elastic, divide it into thirds and allow it to rest for a further 30 minutes.
- Sprinkle flour on your counter top / work bench and use a rolling-pin to shape the dough. Turning it a quarter turn each roll will help give it a round shape.
- Prick the base with a fork several times and bake on a pizza stone or pizza tray for four to five minutes.
- Top your pizza with your favourite ingredients and bake for an additional five minutes.
- Enjoy while hot!
- It’s important to note that this dough will not raise much (if at all). The resting and kneading allows the dough to be workable and elastic, but does not encourage much of a rise.
- If you would like to make roast pumpkin, garlic and sweet potato like I have here, prepare the roasted vegetables ahead of time. Cut the vegetables into bite size pieces. Skin the garlic but leave the cloves whole. Place the vegetables and garlic into an oven tray and sprinkle with olive oil, cinnamon, salt and pepper to taste. Mix well and bake in a moderate oven for 30 minutes, until caramelised. (The cinnamon gives roast vegetables such as pumpkin and sweet potato a delightful flavour and enhances their natural sweetness).
- I departed from the original recipe in several places. In my version, I gave the dough an extra knead. This activated the gluten in the dough and made it much more pliable. This dough had a beautiful texture and was very easy to work with.
- We enjoy thin pizzas. If you enjoy a thicker base, double the crust ingredients quoted.
- Diabetic Note: My blood glucose levels were slightly elevated after this meal, but that was to be expected. Be mindful of your serving size and limit your cheese (my pizza is the one above and has a reduced amount of cheese). I also opted to avoid sauces which are high in sugar.
- Ethical Note: I used my sourdough starter for this. To feed sourdough, half of the mixture is discarded each time. That half can be used for things such as this. Reduce your waste, support local produce, live long and prosper! (ok, well, only if you are a vulcan….)
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