Thin-Crust Sourdough Pizza -

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Thin-Crust Sourdough Pizza

Mix up pizza night with this Thin Crust Sourdough Pizza!

Prep Time15

Cook Time15

Rising Time3

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: pizza, sourdough

Servings: servings

Calories: 150kcal

Author: David

Ingredients

For the Crust

½ cup sourdough starter
⅓ cup warm water
2 Tbsp olive oil
1½ cups all-purpose flour
½ tsp salt
½ tsp instant yeast
½ tsp citric acid

For the Herbed Olive Oil

1 Tbsp extra-virgin olive oil
1 tsp Italian seasonings
¼ tsp coarse salt

For the Pizza

Pizza sauce
Favorite pizza toppings

Instructions

For the Crust

Stir sourdough starter and then remove ½ cup. Let this portion rest at room temperature for 1 hour. (Tip: Don’t forget to feed the original starter with equal parts bread flour and water!)
Place sourdough starter along with the remaining Crust ingredients in bowl of a countertop mixer fitted with the bread hook. Mix on medium speed for 4-5 minutes, or until a smooth ball of dough forms. (See note below.)
Place dough in a lightly oiled bowl, cover and let rest in a warm place for 45 minutes. Turn dough out onto a lightly-floured countertop and fold several times. Place dough back into bowl, cover and let rest for 60-90 more minutes, or until dough has almost doubled in size. (Note: The length of this stage will depend on the strength of your sourdough starter. If it’s a strong starter, the dough should be ready in 60 minutes. If it’s a weaker starter, it might take 90+ minutes to rise at this stage.)
Preheat oven to 460°F.
Shape dough into a 15-16” round pizza and place on a piece of parchment paper that has been dusted with cornmeal.

For the Herbed Olive Oil

Using a small dish, combine the olive oil, Italian seasonings and salt. Brush this mixture evenly around the outer 1” of dough.

For the Pizza

Add pizza sauce and favorite pizza toppings.
Bake at 460°F for 13-14 minutes, or until crust is golden brown. (Tip: Using a pre-heated pizza stone will yield a much tastier crust!)

Notes

Note: The consistency of this dough will depend on the thickness of your sourdough starter. If necessary, add a bit more water or flour to the bowl until the dough forms a smooth ball and pulls away from the sides of the mixing bowl.

Note: I use a bit of extra yeast to help kick start the dough rising. I know this isn’t true sourdough since it relies on a bit of non-wild yeast…but I like to have a little better idea of when my dinner will be ready.

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