A few weeks ago I noticed a pizza stone on the “75% off” clearance table at the grocery store. The stone is about an inch thick, 13 inches in diameter and is very heavy. There were no chips or cracks in it, so I bought it. I think I paid $5 for it.
Today was the scheduled day to feed my sourdough starter and while doing that, I got the idea to try making a sourdough pizza crust.
The recipe I tried was simple. Instead of dumping the sourdough starter to be discarded into the sink, I poured it into a bowl and then fed the starter. I didn’t want the starter to be left “going hungry”, so first things first.
Back to the bowl. To the starter, I added a teaspoon of salt and a tablespoon of olive oil (someone at a deli suggested the olive oil) and started adding flour while kneading it…..add flour, knead a minute, add flour, knead a minute, etc….. until the dough was *VERY* stiff and almost dry. I had about 1 1/2 cups of starter and used slightly more than 1 1/2 cups of flour.
I then let the dough sit in the bowl while I went to the store to get the pizza toppings. This was such an unplanned thing that I had not prepared the toppings ahead of time.
I don’t have a pizza peel, so I dusted the “bottom” of an upside down metal pizza pan with corn meal* and stretched the dough out it until it was approximately round and then slid the dough on the hot stone. Since the stone had been heating for half an hour at as high a temperature as the oven could manage, the dough instantly started cooking even before I hurriedly added the toppings.
The dough got a bit misshapen during the transfer to the stone, but that’s OK. I’m not going to be entering the pizza in a contest, nor am I going to sell it. 🙂
I then let the pizza cook until the dough started to get very brown on the edges. This took about 10 minutes, but I expect this will likely vary quite a bit.
The crust was amazing. There was definitely a sourdough taste in the crust and since I had so much dough, this was a very thick crust pizza. But, even though it was thick, the crust was “light and airy”.
Next time, I’ll see if I can find a pizza peel and make up the pizza before sliding it onto the stone. I will also add quite a bit more “stuff” on the pizza.
When I was in college, recipes would be tried and notes would be put in the margins of the recipe….If I were still in college, the note would be “Next time use more sauce & more cheese. Crust good as is.”
*When I bake round sourdough loaves, the corn starch keeps the dough from sticking and that’s why I used it here.