Sourdough Pizza Crust Dough

This is great! To those who say it’s too dry, that’s based on your starter and how “hungry” it is. The “hungrier” it is, the more liquid it is and the more sour it will taste. It will be more sour too depending on your ratios you feed it and if you have had it sit out for a while. It also would vary based on the flour and how thick you make your starter. I recommend pouring the starter (or discard, PERFECT recipe to use for your discard. I think it’s better for discard since that’s thinner and has a more sour taste) salt, and oil in first, then add flour until it’s the right consistency. Also, you can put the dough in your fridge until ready to use, which makes a very quick dinner. That will deepen the sourdough flavor depending on how long it’s in there. Might want to bring to room temp or bake a bit longer. I didn’t bake the dough for few minutes first as we like our pizza softer then more crispy. Also, I have used bread flour because I naturally do with my sourdough. It makes the pizza dough slightly rise more in the oven. I’m really curious what some wholewheat flour tastes like. Will try that next time.