If you know me, you may know I like things to be stupid simple. Especially recipes.
For my pizza crust, I dont think it could possibly get any easier!
We live in Florida so the humidity means my sourdough starter does not need a ton of water to thrive. I usually stick with one part water and two parts flour when I feed my starter. When it comes time to burn off some excess starter and make some crust, I might do more of a 1.5 water to 2 parts flour to keep it on the wetter side, but that is just so it is easier to pour and flatten out in the pan.... thick a super wet pancake batter that just pours out flat.
When this starter is ready to go and easily dump-able, I take my widest cast iron pan, put it in the oven at 400 degrees to preheat for at least 10-20 min until it is hot, pour some olive oil in the bottom and swirl it around til it is coated well, pour the discard into the bottom like a wet pancake, place the whole thing back in the oven for 10 minutes, flip the pancake, wait another 5 minutes.
Voila!
Perfect flat bread or pizza crust!
At this time, we can add toppings and sauce then throw it back in for the full effect but watch for burning!
Too easy.
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