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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Sourdough Starter:
2 tsp. granulated sugar
2 cups warm water
1 tbsp. active dry yeast
2 cups all purpose flour
1/2 tsp. salt
Crust:
3/4 cup sourdough starter, room temperature
2 tbsp. cooking oil
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
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Directions:
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FOR THE SOURDOUGH STARTER: Stir sugar into warm water in medium bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir together to dissolve yeast.
Add flour and salt. Mix well. Pour into large ice cream pail or other 4 quart container. Do not use metal container. Cover top with 3 layers of cheesecloth. Let stand at room temperature for 3 to 5 days. Stir 2 or 3 times each day. Mixture will “grow” in volume and look bubbly the first day, then settle. The mixture will also separate but stirring will bring it together. Starter is ready when it has a “sour” not yeasty, smell. Mixture may now be kept in 2 quart jar or other plastic container. Cover and refrigerate.
TO REPLENISH STARTER: For each 3/4 cup starter used, add 3/4 cup each, of flour and 3/4 cup water and 1 tsp. sugar. Mix well. Cover. Let stand at room temperature until bubbly. Refrigerate.
FOR THE PIZZA CRUST: Mix all 6 ingredients in medium bowl. Roll out onto lightly floured surface. Press in greased12 inch pizza pan, forming rim around edge. Add toppings of your choice. Bake on bottom rack in 425 F. oven for about 15 minutes. Cuts into 8 wedges.
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Comments from olga
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Nice and light with a yeast flavor. Makes a fairly thin crust. No rising required.
Use this starter for making sourdough Pizza Crust, below. Mixture will keep up to one month without replenishing, or use and replenish for several years.
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