Easy Sourdough Pizza Crust using only Sourdough Starter

 

It's that time of year again ... time to dump out the old leaven in preparation for the new!! According to the calendar I follow, this Friday [Thursday at sundown] marks Passover day / Preparation day, and this Saturday [Friday at sundown] marks the first day of the Feast of Unleavened Bread [which makes this Sunday the day of First Fruits / Resurrection Day and the "first day of the week" a.k.a. the first day of the Feast of Weeks a.k.a. the start of the countdown to Pentecost]. This morning I used up most of my leaven / starter making my favorite sourdough pizza crust dough, and I took what was left (what I normally would feed and store for future use) and made pizza for lunch. This is NOT a fancy, perfect pizza crust, but it works just fine and it's a nice way to use up any leaven that needs used ... in this case, the remaining of the leaven I got started after the last Feast of Unleavened Bread last year. 

I added a splash of avocado oil and a teaspoon of Italian seasonings for flavor in the crust ... since it's straight leaven, there is no flavor, so it's nice to have a little something in it! I got the pizza stone heating in a 450* oven [if you do not have a stone to pre-heat, that's ok ... just use your favorite baking sheet], and assembled the personal-size pizza on parchment paper that was set on a wood cutting board [I actually have a pizza peel ... not sure why I didn't just use that ;) ] for easy moving. 

Spread the leaven / sourdough starter out evenly in whatever shape you desire. Spread sauce over that, toppings, and then your cheese of choice. Bake in a preheated 450* oven until done. In this case, my personal-size pizza took about 10 - 12 minutes ... I was not timing it.

That's it. Sooooo easy. 

Why not do it like this every time? You can if you want!!! But, I REALLY prefer my normal sourdough pizza crust recipe. I use this guy's recipe: Patrick Ryan's No Fuss Sourdough Pizza ... but my changes are: NO added modern yeast, sub avocado oil instead of olive oil, and instead of "strong flour" I use unbleached spelt flour. I divide the weight total amount of dough into 5 or 4, depending on how big I want the crusts, and make 5 or 4 balls. He says 200g balls, but I found that left a little dough over, so that's why I just divide evenly. 

Enjoy!!