Comments on: Sourdough Pizza Crust

By: Danno

Danno — Thu, 15 Jul 2010 16:13:54 +0000

Great recipe Elliemay. This would go great with these other pizza recipes using your dough!

http://www.mama-knows.com/recipes/five-easy-pizza-recipes.html

By: elliemay

elliemay — Thu, 01 Jul 2010 14:01:20 +0000

Hi Kelli. Whoops, I guess I forgot to mention the temperature! I usually cook my pizzas at 500 degrees. I read somewhere that you should cook pizzas at the highest temperature your oven will go. Some people even hack their ovens in order to achieve higher temperatures than their oven is meant for (yikes!) My oven is is old and I’m always afraid I’m going to burn the house down if I go too hot! I’ve had good results with 500 degrees.

Elliemay

By: kelli

kelli — Sat, 26 Jun 2010 01:03:12 +0000

um, it’s been a long, long time since you posted this, but in case you are still “there,” what temperature did you bake your pizza at? am I missing this somewhere in your post?

i, too, found you via searching for sourdough pizza crust, btw. i just made my own starter and am now a sourdough geek. esp. since i have been researching the health benefits of sourdough. thanks! kelli

By: elliemay

elliemay — Sat, 29 Aug 2009 15:06:57 +0000

Hi J. It’s been a long time since I’ve made this crust so I’ll try to answer your questions as best as I can from memory. I did not prebake the crust. I think my crust was medium thick - that’s usually how I roll it out. Depending on what you are looking for, you could probably roll this crust out thinner or thicker, although I don’t think this dough could be used to make a super-thin crust pizza. I’ve never tried it, but I think this would be lovely as a flatbread. It has a really nice flavor. Good luck!

Elliemay

By: JN

JN — Sat, 22 Aug 2009 17:51:19 +0000

I have some questions.

Some recipes prebake. Did you?

What was your crust like, once the pizza was baked: thin, medium or thick?

How well would this recipe convert to general flatbreads, ie with no sauce?

By: josey

josey — Fri, 13 Feb 2009 22:20:34 +0000

hi there! EXCELLENT post! i happened upon your blog while browsing for some instructions on makin pizza dough from sourdough! a friend and i made a generic sourdough (from her homemade starter) earlier this week, and i used half for stickybuns and saved the rest for pizza! it’s been in the fridge and hasnt been allowed to rise yet. i was wondering if i even needed to let it rise at all? i went ahead and rolled it in some olive oil in a bowl and set it in a warm place to rest and rise a bit. any suggestions from this point on? thanks!!

p.s. a few days ago i got my own starter started! i’ve done it before, but only used it to make muffins. i’m excited to get all nerdy and use it for everything! =D

p.p.s. ooo, i see you’ve got a Part II to this post, so off i go to read. hehe!