Save that sourdough!

In between, there are many variations of theme barbecue/Hawaiian/pepperoni to consider; near the top is Co, a hot pizza restaurant in New York City. Their “Special Pie” features shaved chestnuts, béchamel, Brussels sprouts, smoked bacon, and bufala mozzarella. The combination of chestnuts, béchamel, Brussels sprouts, smoked bacon, and bufala mozzarella in their “Special Pie” is truly unique.

In addition to the classic pizza, there are other interesting twists such as pizza sticks, sweet pizza, and pizza bread. And don’t forget, you can find countless pizza recipes online at kingarthurbaking.Com, where we offer almost 50 different options.

So how could I possibly present yet another pizza recipe to you, our beloved but maybe a little pizza-fatigued readers?

This specific pizza is a versatile solution as it not only seamlessly fits among its 47 counterparts in the recipe database, but also serves multiple purposes. Let me explain how.

What’s the problem with throwing away the sourdough starter cup? I’m supposed to do that for dinner, but sure, yeah.

Take a trip to the avian creatures. In case you don’t package them for reheating in a toaster later on, transform chilly pancakes into a trifle or a layered sweet dish. Crushed cake can be turned into bread crumbs, and stale bread can be used for bread pudding or as bread itself. For the majority of us, discarding food is highly undesirable.

And the cup of “unused” starter from your sourdough feeding? Right here, baby: Sourdough Pizza Crust.

Before we start, let’s examine some dynamics of sourdough. It’s likely that when you want to make dough in the morning and have dinner ready, this type of crust is handy. It has a tangy taste and the crust slowly rises, yielding a pizza crust that hasn’t been fed for months or weeks, using a starter that is more sour. The more liquid you have on top, the less starter you used.

This is a great “weekend” for lunch and you can shape it as an 8-shaped pizza crust. The crust will rise much more quickly if you have a regularly fed starter that yields a less sour crust. On the other hand,

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Sigh… If you’re anything like me, your sourdough starter frequently appears like this. Forlorn. Neglected. BAD MOTHER!

Sourdough is incredibly forgiving – just like yeast, one of its fundamental elements. (At King Arthur, we provide fresh sourdough starter in case you have accidentally killed your own.)

Drain most of the liquid from the top, leaving only about 1/4″, and then mix the rest into the dough below.

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The flavor boosters are comprised of the liquid, which consists of alcohol and acids produced by the sourdough. Incorporating a sufficient amount of these enhancers enhances the flavor of the sourdough. However, adding all of this liquid would result in the sourdough becoming too watery.

Your recipe instructs you to discard 1 cup of your starter, and then incorporate 1/2 cup of water and 1 cup of flour into the remaining mixture. The next step follows.

If you can’t stand throwing anything away, but you want to make delicious pancakes or waffles, use this Sourdough crust to make them chewy or crusty. Well, that’s fine.

Mix the following ingredients together in a mixing bowl:

The pizza dough is made with 4 teaspoons of delicious but optional flavor yeast, 1 teaspoon of salt, and 1 cup of All-Purpose Unbleached Arthur King flour. In addition, 1/2 cup of hot tap water and 1 cup of sourdough starter (unfed) are also used in the recipe.

The growth of your starter and the conditions of your house and micro-climate are interdependent; unsure about the rate of acceleration? How much yeast is needed to achieve a quicker rise? Adjust the amount of yeast for a more rapid increase in fermentation.

As you become skilled in baking with it, you must be willing to take risks. This is sourdough bread, known for its unpredictable nature. This isn’t the kind of recipe that provides specific instructions and guarantees precise outcomes, but I don’t want to demotivate anyone.

The crust, whether thin or thick, will definitely be acceptable. Whatever you prefer, it will be acceptable. Next time, you’ll know and can give it a try. I’m telling you in advance that I don’t know. If I increase the yeast by one teaspoon, let it rise in the pan for two hours.

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Combine the elements to create a coarse mixture.

Feel free to utilize your bread machine by setting it on the dough cycle. In a stand mixer, I worked this mixture for approximately 7 minutes. Create a pliable and flexible dough, then proceed to knead it.

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This is what I intend by flexible. Adore that gluten!

Now you have an option. You can place the dough in a lightly lubricated container (such as this 8-cup measure) ….

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… And let it ferment until it has doubled in size, which will likely require several hours.

You can choose to skip this initial rise and pat the dough into the pan, allowing the thick-crust pizza to rise for a while, similar to how thick it will be.

Rearranges the yeast and eliminates surplus CO2, causing the dough to deflate. Allowing it to rise once more, gently pressing it into the baking dish, and subsequently deflating it, achieves a slightly airier consistency by allowing the dough to rise once in a covered container. If you will be present in the vicinity of your home, what are the benefits of each approach?

If you’re leaving for the rest of the day, it means you don’t have to worry about it. Simply knead the dough right into the pan, patting it once, and you’re ready to go for a late afternoon pizza crust.

In order to avoid the dough from becoming dry, ensure that the pans are covered and continue to press the dough towards the edges. Allow it to rest once again for approximately 15 minutes, then cover it once it begins to contract. Press the dough towards the edges of the pans, let it rest for 15 minutes, and distribute half of the dough into each pan. Tilt the pans to coat the bottom and sprinkle them with olive oil. Shape each portion of the dough into a flattened disk and divide it into two pizzas with thinner crusts.

Allow it to rest for 15 minutes, then cover and transfer it to the pan, shaping the dough into a flattened disk. Grease the pan by tilting it with olive oil, or use a 14″ round pizza pan, or a pan of similar size, or a half-sheet pan (18″ x 13″), and drizzle it for a pizza with a thicker crust.

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Push the dough towards the edges of the pan when it starts to fight back; let it rest and cover it for 15 minutes.

Return and complete pushing the dough to the outer edges of the pan.

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When you take the pizza out of the oven, you will see that it is pretty much what you put in; unlike most pizzas, this one doesn’t have a thick crust like I prefer. The key to achieving this is using a little-used, old starter to make a thin-crust pizza that is fairly fresh. You should let the dough rise until it is thick and then cover the pan.

The timeframe that works for you will determine how many times you’ll need to make the crust and the vigor of your starter; there are no strict rules here.

As the rising time nears its end, heat your oven to 450°F.

Prior to placing it in the oven, mist the crust with water. This will promote its maximum expansion during baking.

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To achieve a thicker crust, it is recommended to pre-bake the crust for approximately 8 minutes prior to adding the toppings.

Customize with your preferred toppings…

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… Then cook until toppings are heated and cheese is melted and foamy, approximately 10 minutes.

Bake the toppings you prefer for an additional 10 to 8 minutes, and then top with thin crusts and bake for 5 to 4 minutes.

I like to put the pepperoni on top of the cheese – no reason, other than that I think it looks prettier.

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Here’s some thin-crust pizza that I topped with a little mozzarella after it came out of the oven.

I desired to observe how it would appear. Appears somewhat strange; tastes fantastic!

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Thank you, myself, for this coal-oven burned crust cracker in New York City, where there is none like it – a thick-crust camp-style pizza.

Now THAT’S what I consider a delicious crust. And cheese. And pepperoni.

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Medium-thick version….

Your cooking preferences and your availability do not accommodate dough with yeast. You should let the dough rise for a longer duration and use an appropriate amount of yeast, considering the size of the pan. Additionally, the dough should be extra-thick, …

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Birds, in a sudden burst, vanished without leaving anything behind – this startled me even more! To ensure it is safe to consume, you must first taste the pizza without serving it, right?

Please read, rate, and review our recipe for Sourdough Pizza Crust.

Are you inexperienced in the art of making sourdough? Explore the guidance you need for all of your sourdough baking in our extensive Sourdough Baking Guide.