We really need to find a way to squeeze a day in between Saturday and Sunday, don’t you think? The girls and I drove into the city yesterday (okay, I drove, they read and watched TV in the backseat for the hundred mile trek). We spent a few hours at The Met with two of my best friends, and then took a long walk down to Bryant Park to visit so Kinokuniya so my girls could use gift cards from the holidays to buy some books.
It was a late night, a lot of driving for one day, but my energies feel a bit recharged in a way that’s only possible after spending time with friends who are like sisters. Now I’m plotting our menu for the week, and decided it was time to share my recipe for pizza dough made with starter instead of yeast for those of you also enjoying using sourdough starter.
I used Clotilde’s method for converting this All-Purpose Dough recipe. We eat homemade pizza quite often (as witnessed by the all the recipes for pizza here). While this starter-based dough is perfectly acceptable to use after an overnight chill in the fridge, I prefer a longer fermented dough, so set reminders for myself to make my pizza dough two days in advance.
This dough will even stay fine in the fridge for up to four days, so you can also pull from it as you need, the approach I often take. As for the actual baking, you can follow these directions for cooking the pizza. You can also use it to make these pizzette, which are perfect to pack in school lunch boxes.
Nine Years Ago: Sweet Potato Cheddar Muffins, Sweet Potato Pancakes
Eight Years Ago: Orange & Sesame Tofu Stir Fry, Homemade Nutella, Lentil Burgers
Seven Years Ago: Crispy Chewy Oatmeal Raisin Cookies, French Onion Tart, Chocolate Buttermilk Doughnuts
Six Years Ago: Everyday Banana Bread, A Kiss to Build a Dream
Five Years Ago: That Girl, Eternal Flame
Four Years Ago: Peanut Butter & Chocolate Cinnamon Buns, Moroccan Mint Tea, Crispy Oven Fries
Three Years Ago: Irish Soda Bread, Blood Orange Sour Mix, How to Make Brown Butter
Two Years Ago: Pork Milanese, Homemade Vegetable Egg Rolls, Lemon Poppy Pancakes, Slow Roasted Chicken Soup
One Year Ago: Homemade Saltines, Buckwheat Soda Bread, Micheline’s Cucumber Salad, Lemon Honey Chess Pie
Sourdough Pizza Crust
- 206 grams sourdough starter
- 447 grams water (more as desired)
- 582 grams flour
- 14 grams sea salt
- Combine the starter, water, flour, and salt in a deep bowl. Stir until well mixed, and forms a rough, sticky dough.
- Turn dough out onto a lightly floured counter. Knead, adding more flour as needed, until dough forms a smooth, elastic ball, 8 to 10 minutes.
- Store in the fridge in a covered container with enough headspace to allow dough to rise at least 8 hours, and up to 4 days. Pull dough from the fridge 2 to 3 hours before you plan to use so it can come to room temperature.