I had two bowls of sourdough starter taking up space in my fridge, plus it is Friday! So what do I decide to make? Sourdough pizza crust using one bowl of sourdough starter!
Number one, I probably will not do this again when my oldest son has band practice (he plays the flute). It was at the wrong time of afternoon and I had to put off getting the crust into the pans because of it. Dinner ended up being at 6:30! That’s a little too late for us.
Number two, I don’t know why, but my family ate this crust up. There were no leftovers! The last time I made this crust there were leftovers.
I used the same recipe I did the last time: King Arthur Flour Sourdough Pizza Crust.
The things I changed:
- I used my own Pizza Dough seasoning.
- I doubled the recipe.
Pizza Dough seasoning
Pizza Dough Seasoning
Note: I used Penzey’s spices.
2 tsp grated Parmesan cheese
2 tsp Brady Street Cheese Sprinkle
1/4 Tbsp roasted garlic seasoning
1/4 Tbsp toasted granulated onion
1/4 Tbsp Tuscan Sunset
This is my happy sourdough starter. I had an extra bowl of it in the fridge for when I wanted to make pizza crust again. I have to double the recipe for the pizza crust to feed all of us and that takes 2 cups of starter. If I used my main starter for this, I would have no starter left!
Because of the larger amount of pizza dough, I wasn’t able to use my KitchenAid mixer to knead the dough for me. I ended up kneading the dough by hand for about 15 minutes. I’m still not sure that was long enough either! It probably could have used another 5-10 minutes. I got a good arm workout today.
My pizza dough proofed for a VERY long time. Probably too long! I just was not able to get the dough into the pan when I wanted to. I started the dough around 10 and had it in the bowl to rise by about 11. I was going to try and get the dough into the pan around 2:45 to 3 but that didn’t work out (band practice was at 2:15). I had to wait until almost 4 to prepare the pans.
One of the pans of pizza dough ready to be baked. I pre-baked the crust for 8 minutes at 450 degrees F after brushing it with olive oil.
After the pre-bake, I put the toppings on: pizza sauce, bacon, salami, provolone, mozzarella, and purple kale. Yes, kale! The pizza needed some green (and some purple too!) and that was all the green I had in the fridge that would work.
My suspicions on why these pizzas disappeared and my last ones didn’t:
- Everything tastes better with bacon. This is a fact.
- The kale? No, that can’t be it.
- The pizza dough seasoning?
I think I might have gone overboard with the garlic. The roasted garlic seasoning I used is VERY strong. I probably could have used half what I did.
The crust didn’t rise in the pans as much as I would have liked, but that’s okay. Since there were no leftovers, I guess the crust was good!
I was REALLY surprised that there were no complaints about the kale. At least, no complaints that I heard. My youngest son did ask “what are these black things?” though. He did eat it even after picking it off. I actually liked the kale on the pizza. It provided some leafy crispiness.
My pizza must always have bacon on it from now on. Always.
-Lynn