Rather than discard our sourdough starter when we feed it, we've been keeping it, and when we get enough, we make a pizza shell and freeze it. It's pretty handy. When we want to make pizza, we just grab the shells, thaw them (takes about 10 minutes), add our fixin's, and bake. The nice thing is since it is partially pre-baked, if you don't use a stone (we do) you can put it right on the oven rack to finish.
1 1/2 C sourdough starter
1 1/2 C unbleached AP flour
1 t salt
1 T evoo
Mix and knead to make a soft dough (if too sticky, add flour, if too stiff add more starter), cover and let rest 1/2 hour, roll out 12 inch shell (toss if you're really good, I'm not) bake in 550° oven for 4 to 5 minutes, freeze.
When you want to make pizza, thaw shell, brush evoo on surface, put fixin's on shell, bake for about 10 minutes and 425°.
I would like to try this smoked, so if you do it before me, please post it.
Here is a taco pizza we made last weekend.
Started with a sourdough shell, brushed with evoo, topped with taco sauce, seasoned ground beef, crushed nacho chips, sharp cheddar cheese, baked at 425° for 9 minutes, then topped with lettuce, onions, tomatoes, and pizza cheese.
1 1/2 C sourdough starter
1 1/2 C unbleached AP flour
1 t salt
1 T evoo
Mix and knead to make a soft dough (if too sticky, add flour, if too stiff add more starter), cover and let rest 1/2 hour, roll out 12 inch shell (toss if you're really good, I'm not) bake in 550° oven for 4 to 5 minutes, freeze.
When you want to make pizza, thaw shell, brush evoo on surface, put fixin's on shell, bake for about 10 minutes and 425°.
I would like to try this smoked, so if you do it before me, please post it.
Here is a taco pizza we made last weekend.
Started with a sourdough shell, brushed with evoo, topped with taco sauce, seasoned ground beef, crushed nacho chips, sharp cheddar cheese, baked at 425° for 9 minutes, then topped with lettuce, onions, tomatoes, and pizza cheese.
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