Probably my favourite and most used recipe for my sourdough starter is pizza base, which I have made at least 50 times since discovering this recipe by Sue Lau, for yummy vegan pizza, my fusion creation, quizza, or quickie garlic bread.
You will need:
- 1 and a half cups wholewheat sourdough starter
- 1 and a half cups white flour
- 1 tsp salt
- 2 Tbsp olive oil
- Additional olive oil for greasing
1. Combine white flour and salt in a bowl.
2. Stir in sourdough starter and olive oil.
3. Combine well until you have a firm doughy ball. It’s fine to squidge it with your hands as you want it to be doughy, but it’s not necessary to spend particular time kneading. Add a bit more flour or a bit of water as necessary to get a soft but not sticky texture ready for rolling.
4. Roll out to the required size and thickness on a well floured board using a floured rolling pin, turning frequently and adding more flour as required. The flour is your ‘lubricant’ so use as much as you need to stop things sticking.
Remember, as this recipe uses sourdough, your pizza base will rise in the oven so make it a bit thinner than you want it to end up.
If using for a pizza base then place on a well-greased tray, prick all over with a fork, brush with olive oil, and pre-bake for 6 minutes at 220°C before removing to add sauce and toppings and returning to the oven.
If using for garlic bread there’s no need to pre-bake, just add your flavours to the dough then bake.