Sour Dough Pizza

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.

Sour Dough Pizza with pork belly, red onion, pineapple and fresh mozzarella

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.

2 Comments

  1. January 16, 2018
    Reply

    Oh my goodness! This looks amazing!! I love sourdough, especially with my gluten-issues! Thanks for sharing! 🙂 x

    • January 16, 2018
      Reply

      It is delicious. Helps to have an oven stone I found. Gives you that super crispy base.

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