Sourdough Pizza Crust

From: Queen Roachie

On Jul 3, 2009

I really loved the flavor of this, but my starter must have not been yeasty enough to rise much. I will try again with a touch of dry yeast or do this in the morning and let it sit out to rise all day. I cut the recipe in half for 2 pies, and got a lovely thin crisp crust. I just spread these out on cornmeal drizzled parchment paper and baked the whole thing on the pizza stone at 450' for 13 minutes. Used fresh mozzerella, hand crushed tomatoes, basil, olive oil, and fresh cracked pepper. Very tasty.

From: Sunnyful

On Apr 15, 2009

Delicious! Clearly the best pizza crust I've ever made. It makes two good sized thicker crusts, which is great for leftover pizza the next day. Everyone who's tasted this crust has loved it, I made a large batch for a family gathering for everyone to make individual pizzas for themselves. Definitely a winner!

From: Krislady

On May 12, 2008

Flavor is wonderful! Made as directed, this dough is unbelievably wet and sticky — very difficult to work with. After sitting in the refrigerator for a week, the dough was much easier — we used for calzones. The second time using this recipe, we kneaded in at least an extra cup of flour, and a week's resting in the fridge helped immensely. All in all, very good recipe - made 2 decent sized pizzas or 4 calzones, and well worth the planning ahead to make in advance. Thank you, Donna!

From: No Stress Chef

On Apr 28, 2008

Great! I don't usually make untried recipes for parties, but I did this time, and it was fantastic. It made 4 pizzas which vanished quickly. I used olive oil and forgot the cornmeal on 1 of the 4, which made the crust a little more soft than I would have liked - so I recommend the cornmeal for sure.