Last week I shared my new love affair in the bread world – this totally rockin’ sourdough recipe that is well worth every rest and rise. Since that recipe calls for fed sourdough starter, it requires removing a portion of the starter which is then…what? Washed down the drain? No! Not that. You can make sourdough waffles, yes. I do love waffles but when I realized another option was pizza dough, you can guess which one I chose. I wondered if maybe the sourdough flavor would be a bit odd in pizza but no, it was very tasty. It wasn’t super strong either, but noticeable and I already have a few ideas of topping combos I think will go especially well on this crust.
The dough had a slightly different texture and required a somewhat gentler hand while shaping. It did not hold up to tossing, as I normally do. I employed the same techniques for baking the pizza as outlined in my post on making pizza dough, and they turned out a great pizza. The bottom was crisp and the rest was nice and chewy, all thanks to the baking stone. I did experiment with freezing this dough and just as with my normal pizza dough, this freezes beautifully. So there you go…if you’re feeding your sourdough starter, make a ball of pizza dough and freeze it for later. Done and done.
