Yeast Influxion

Sourdough pizza crust was a success! I modified the recipe we usually do that uses instant yeast. The added bonus is that we make pizza almost every Friday night and this way the sourdough starter will continually be used and kept up as long as I keep it in the refrigerator to slow the yeasts down! I love it when a plan comes together.

Sour Pizza
  2 tbs sugar
  1 tbs kosher salt

  1 tbs pure olive oil

  1 ½ cups bread flour (for bread machines)

  1 ½ cups sourdough starter

  2 tsp olive oil

  Olive oil, for the pizza crust

  Cornmeal, for dusting the pizza stone

Take the sourdough starter out of the fridge a day and a half before you want pizza. Since pizza night here is Friday, that means I take out the starter Thursday morning. This lets it wake up and you will get a better rise out of it.

That night start your dough. Add the sugar, salt, oil, four and starter in you mixer bowl. Stuff it in the mixer and attach the mixing paddle. Turn the mixer to medium and mix until it turns into dough. Swap out the paddle for the dough hook (Turn of the machine first, duh) and dial the mixer back up to medium. Make sure the mixer is not in a position to walk off the counter and leave it on for about 25-30 minutes. That is not a type-o, 30 minutes. Kneading the heck out of it creates gluten and gluten is good in yeast breads. So turn on the mixer and go watch a some TV.

After the mixer is done pull off the dough and work it into a smooth ball with your hands. Coat the dough with a little olive oil and toss it in a bowl about 3 times the size of the dough ball. Cover with plastic wrap so it doesn't dry out then leave it until dinner time tomorrow. Feed the sourdough starter still in your jar ¾ cup water and ¾ cup flour.

Preheat the oven to 450° and dust your baking surface with cornmeal (baking stone, cookie sheet, jelly roll pan, Terra cotta tile, etc). Spread the dough out to pizza shape and put on top of the corn meal.

You may then build the pizza as you like. Usually sauce goes first but not always; tomato, alfredo or pesto for example. Next usually is cheese. We usually just do mozzarella but have used half blue cheese half mozzarella. Last is toppings, we usually don't bother with any since the crust is so good but go with whatever you like. Pepperoni, Canadian bacon, sausage, onions, peppers, olives, jalapenos, anchovies, smoked oysters, whatever you like. The sauerkraut from the post a while back is fantastic on pizza (I am totally not kidding on this one).

Bake the pizza for 10-15 minutes. Keep an eye on it and pull it out when the cheese is bubbly and golden brown. And don't forget to put the sourdough starter back in the fridge.