This pizza crust was a total epiphany.
I was frustrated by having to use my starter only on week-ends and my rebellious inner me was screaming “sourdough every day, sourdough every day!”. So I actually managed to find several ways to use my starter also during the week, even at the end of a busy working day. Needless to say, this makes all my inner me(s) extremely happy.
The pizza recipe I am going to describe took little more than 1 h to make, including rising and baking time. Now tell me this is not totally amazing.
You need: 2 cups active starter, 3 cups bread flour, 2/3 cup water, 1 tea-spoon marine salt, 2 table-spoons olive oil, cornmeal.
How to: mix all ingredients except the cornmeal and knead until the dough is silky smooth (about 5 minutes by machine and 10 by hand). Roll the dough and then divide in 4 balls. Gently flatten each ball into a round, place in a baking tray covered with baking paper and sprinkle with cornmeal. Sprinkle some cornmeal also over the pizza crust and cover with plastic foil. Let rest at 85 degrees (Fahrenheit, 29 degrees Celsius) for 45 minutes (I heated my oven to the minimum, turned off and let cool a little). Now you can put on your favorite pizza topping and bake at a temperature between 450 and 500 degrees (Fahrenheit, 230 and 260 degrees Celsius) for 15-20 minutes.
CONSIDERATIONS: This pizza was unbelievably good. The crumb was slightly crunchy and the center was soft but not mushy. Loved it! And the dough was so elastic that I could make it as thin as I wanted. If you like your pizza thicker, just add a further 5 minutes to the baking time.
This is going to YeastSpotting. Thank you so much Sally, Frankie, and Stephanie for hosting the November posts. Love this community!