Monday, February 15, 2016

Sourdough Pizza Crust

King Arthur

Sourdough pizza crust? Well, why not? For one thing, this crust can go from quite sour to "can't even tell it's sourdough," depending on how recently you've fed your starter. And even if you want very little (or no) tang, the vigor of the starter enhances the pizza dough's rise. Even the merest hint of tang comes across as rich flavor, which marries beautifully with the usual pizza toppings of tomato, cheese, veggies, and meat.

We've been looking for ways to use the "extra" cup of starter, the one you're directed to discard with each feeding; this is another good solution for you thrifty bakers who hate to throw anything away.

1 cup sourdough starter, unfed (straight from the fridge)
1/2 cup hot tap water
2 1/2 cups King Arthur Unbleached All-Purpose Flour or Bread Flour*
1 teaspoon Kosher salt
1/2 teaspoon instant yeast Fleishmann's*