I saw couple of reels making sourdough discard pizzas and thought I'd give it a go. As I don't discard any starter, so I fed my starter more so that I had enough. This makes a moist, crumpet like pizza base. And for once, no-one left any crusts!
Makes 3 pizzas
150g active sourdough starter
1 cup bread flour
1 cup water
1 tbsp extra virgin olive oil
Toppings
Premade tomato sauce
Sliced mozzarella
Other toppings of choice; chorizo, ham, anchovies, olives, capers, pineapple...
Leave your starter out overnight to wake it up.
In the morning, mix in the bread flour and water, cover and leave to ferment for as long as you can.
At dinner time, turn the oven on to 220C to preheat and heat an ovenproof frying pan or shallow casserole dish on the stove.
When the pan is piping hot add the olive oil and a US cup measurement of sourdough starter.
When bubbles start to burst on the surface of the pizza base spread on the tomato sauce and toppings of your choice.
Place the pan and bake in the hot oven for 10 minutes until the topping is bubbling.
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