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Quick & Easy Sourdough Pizza

February 2, 2011

Last night, the girls I and went to see Citizen Cope.

He’s on an acoustic solo tour and it is incredible. It helps that I am in love with the man. Plus, he had on a great hat. Of course, one cannot go to a concert with intentions of standing for over five hours without a decent meal. We all decided to skip going out for dinner to save some moola, plus we were strapped for time. The obvious choice here is pizza.

I had a few frozen crusts already so all I had to do was throw some toppings on and let the oven do the rest. I made an extra-loaded veggie pizza with: spinach, green peppers, mushrooms, sliced tomatoes, basil and mozzarella. I used a Trader Joe’s pizza sauce, which was really tasty.

Here is the recipe for the easiest pizza dough ever, with some topping ideas to follow.

Sourdough Pizza:

1 ½ cups sourdough starter

1Tbsp olive oil

1 tsp salt

1 ½ cups flour


Mix all of the ingredients together in order. The dough should be slightly sticky, but not runny and not really hard. If it is too hard, add some water and if it is too soft, add some flour (it all kind of depends on the viscosity of the starter). Once it is mixed, cover the bowl with a damp towel and let rest for 30min. It doesn’t rise here, it just mingles the flavors.

Preheat the oven to 450.

Remove the dough from the bowl and roll it flat onto a floured surface. Once it is as flat and large as you want it, spread a few Tbsp of cornmeal onto a baking tray (or just grease it) and bake the crust in the oven for 4-5minutes.

If you want to freeze it, remove from oven and let cool, transfer to zip-lock baggie and freeze (when you’re ready to bake later, thaw for 5 minutes and then follow the rest of the instructions.

If you want your pizza now, add your favorite toppings and bake for another 8-10 minutes.

Serves about 4

Notes: when I make mine to freeze, I divide the dough into two balls and roll out each piece to the size of a gallon freezer bag (about 12”) so that it fits in nicely once it is pre-baked.

This is a really great thin crust pizza dough. I make it all the time because from start to finish a fresh pizza takes less than an hour. Plus, it freezes well for even speedier pizzas when the craving strikes! Just make sure to keep some toppings on hand!

topping ideas:

pepperoni, cheese and veggies of your choice

purple onion, pesto, spinach and goat cheese

spinach and onion, tomato and gorgozola

salami, olive, purple onion, tomato and fresh mozarella



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