This was homemade sourdough pizza.
In addition to wonderful biscuits, King Arther Flour suggests a
great way to use extra sourdough starter - making sourdough pizza crust. The recipe was for one 14" round, or large rectangular thick-crust pizza; or two 12" round thin-crust pizzas. I made the latter. Fresh tomato sauce was homemade as usual. Toppings were J's choice - green olives, fresh basil, mozzarella cheese, parmesan cheese, cherry tomatoes, oyster mushrooms, and prosciutto.
The dough was easy to handle. Interestingly the recipe pre-bakes the crust for 4 minutes before loading sauce and toppings. I guess this step was to prevent from making the crust soggy.
All toppings were on the pre-baked crust and ready to go back to the oven!
Ta-da!
Like the sourdough biscuits, the crust didn't taste sour, but had a nice flavor. The texture was pretty good, too. The bottom was crispy; and the edge was chewy. J's toppings were also great. We were so pleased with the result!
