Sourdough Pizza Crust

There should be a picture of a gorgeous cheese pizza here.  There should be, but there isn't.  Can you believe that I don't have a single picture of the finished product?  I'll tell you why.  And it's a good reason, I promise.


I don't have a picture of a finished pizza to share because my kids love this pizza so much that they are at the table, fork and knife in hand, salivating and waiting to scald the roofs of their mouths with hot mozzarella  devour it as soon as it comes out of the oven.  There is no time for photographs, people.  This pizza must be eaten as if its deliciousness depends on how quickly it is consumed.

It doesn't, by the way.  On the rare occasion that we've had a couple of slices leftover, it was just as good the next day.  But, if you want leftovers, you may have to hide it deep within your fridge.

This sourdough pizza crust recipe is as easy as it is yummy.  It's a great way to use excess starter, as well.  I make three 10"-12" thin crusts with the following recipe, but you could make two thicker 12" crusts or even one thick 12"-14" crust.

__________________Sourdough Pizza Crust_____________________

What You'll Need:

3 cups of sourdough starter

3 cups of flour (I use whole white wheat)

2 tbs of ghee, melted butter or coconut oil

2 tbs of sucanat, honey or other natural sweetener

1 tsp of salt

STEPS:
1.  Mix together all of the ingredients and form a dough ball.  I use my bread machine's dough setting for this.
2.  Let the ball of dough rest for 30 minutes.
3.  Preheat oven to 425 degrees.
4.  Divide the dough in half or thirds if you want more than one crust.
5.  Roll out the dough to the desired size.
6.  Bake the crust in the oven for 10 minutes.
7.  Remove crust from oven and add toppings.
8.  Put the topped pizza back into the oven and bake for 8-10 minutes, or until cheese is bubbly.