I mentioned previously that I wanted to find some different ways to make use of my sour dough starter. It feels like a waste to keep tipping a portion of it away before feeding it back up again. I’m can’t remember where the inspiration came from but I thought “let’s make sour dough pizza!”
I had a look online and found a really simple recipe on Food.com.
This recipe was so simple to follow that I didn’t even bother taking any “making of” pictures. Only this one of the finished product.
As you can see if came out great. Regardless of your taste in toppings (we used pork belly, red onion, pineapple and fresh mozzarella as well as a plain passatta base) the outcome is great. Thin and crunchy with the chew you’d expect from sour dough. I even made use of the baking stone I got as a birthday present which no doubt helped to cook the pizza quickly and made it crisper. It did have a little bit of a cheesy tasty to the dough but I put that down to a taste of fermentation rather than something wrong with it – I quite enjoyed the taste but Lucy wasn’t keen!
This is one recipe I would definitely make it again.