Thick Crust Sourdoiugh Pizza

I wanted a thick crust sourdough pizza tonight, so I enlarged a previous recipe.

Ingredients:

• 12 ounces sourdough starter (or 6 ounces each water and all purpose flour)
• 2 teaspoons yeast
• 5.5 ounces all purpose flour (+ 2 tablespoons more as needed)
• 1 teaspoons kosher salt
• 1 tablespoons olive oil
• 1/2 to 1 ounce water (add a bit more if needed)
• Favorite toppings - sliced thin!

Instructions:

1. Place cooking stone 6 to 8 inches from broiler. (Second from top shelf in my oven.)
2. Preheat oven to 550 degrees (or highest setting( about 30 minutes before cooking.
3. Combine starter, yeast, flour, salt, and oil in stand mixer. Add in water as needed, starting with 1/2 ounce.
4. Knead for 3 to 4 minutes.
5. Let sit for 10 minutes or so.
6. Roll out dough as thin as possible on a piece and 1/2 of parchment paper  - aim for about a 14” circle. (If using rolling pin, do NOT roll crust edges, so they will have more spring.)
7. Slice up veggies and meats you want to use for toppings.
8. Pre-bake crust 3 minutes on top of pizza stone.
9. Remove crust from oven, top lightly with your favorite ingredients.
10. Bake another 5 minutes. Switch oven to broil, and broil for last minute or so, watching crust.  
    

Carole's Notes:

We liked this! It made a quick medium-think crust pizza that was crisp on the bottom. I think it will be my new favorite pizza crust!

The recipe is lightly adapted from my Quick Sourdough Pizza Crust dough recipe.