Sourdough pizza crust

Pizza is a savoury snack. The sourdough recipe recommends 2 to 4 hours for proofing. But my daughter was so enthusiastic and eager, that she was after me to bake the pizza as soon as possible. She managed to be patient for 3 hours. Luckily the dough too had risen well, thanks to my active sourdough starter. The best thing of sourdough is that one has to add very little additives like yeast or baking powder or baking soda, even sometimes none of these. So it is tremendously healthy. I omitted yeast in this recipe, yet the dough doubled in bulk in the prescribed timeframe.

I added paneer, beans and zucchini too.

Before baking.

Ingredients for the pizza dough are :

Sourdough - 227 gms

Lukewarm water - 113 gms

Alll purpose flour - 298 gms

Salt - 1 tsp

Olive oil - for greasing dough

Tomato pasta sauce 

Topping options :

Onion

Yellow, red and green bell pepper

Yellow and green zuccchini

Carrot

Beans

Mushrooms

Paneer, frozen

Corn, frozen

Celery

Olives, pitted

Oregano, dried

Red chili flakes

Salt

Pepper

Mozarella or cheddar cheese, shredded

Combine starter, water, flour and salt. Knead for 7 minutes by folding it like a business letter. Grease dough with little oil and place in a bowl. Cover with a kitchen cloth. It will double in size in 2 to 4 hours. 

Divide dough into 6 parts. We like thin crust, so I was able to make six pizzas with this dough. 

Grease flat baking pan. Flatten dough by pressing gently with your fingers towards the outer edges. 

Preheat oven to 210C. Bake pizza base for 10 minutes. Take it out of oven. Spread tomato pasta sauce.

Saute onion, bell peppers, carrot, zucchini, beans in a tsp of olive oil with a pinch of oregano, salt and red chili flakes for a few minutes. This is so that the raw taste disappears.

For the pizza toppings, I added yellow and red bell pepper, onions, sweet corn, green olives, celery and mozzarrela cheese. 

After adding the toppings, bake for 20 minutes.

Recipe ref : https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe