I’ve talked before about the need to be patient when working with sourdough. For today’s Seven Days of Sourdough recipe, I wanted to see how fast I could make something using sourdough starter. I concluded the obvious solution was to bake something that only needed one rise; thus, sourdough pizza dough was born.
I didn’t want to leave this dough rising overnight – that would have defeated the point of a quick sourdough recipe. Instead, I used lots of fresh and feisty starter that would hopefully bring enough tangy flavor.
I only let my crust rise for 1 hour, and that clearly wasn’t enough time. You can rush sourdough, but not too much. This recipe makes two 12-inch pizzas.
- 2 cups (16 ounces) fed, active starter
- 1 cup (4 1/4 ounces) bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
Step 1. Stir down your fed and active starter. It should decrease dramatically in size (this is especially important to do if you are measuring by volume, not weight). Combine all the ingredients and knead for about 10 minutes. It will take a little while for the dough to come together; it will be dry at first. Keep kneading, and add a tablespoon of water if necessary.
Step 2. Let the dough rise in a covered bowl for at least 2 hours. If you want a really sour loaf, leave it in the fridge overnight. The longer the dough ferments in the fridge, the tangier it will become. I wanted to find what the minimum rising time was, and it was 2 hours.
Step 3. Near the end of the rising time, preheat the oven to 500 degrees F. (If you have a baking stone, let it warm for at least 45 minutes.) Turn the dough out onto a floured work surface, divide it in two, gently deflate each piece of dough, and stretch the dough into circles. Transfer each crust to a parchment-lined cookie sheet or pizza peel dusted in cornmeal and build your pizza. in this case I wanted something simple, so I brushed the crust with olive oil, and topped it with mozzarella cheese and tomatoes.