1 cup starter
1 ½ tablespoons coconut oil or olive oil
1 teaspoon salt
1 cup plain flour at least but maybe more
1. Gently mix oil, salt and starter in a bowl.
2. Slowly add the flour to mix in. Use your hands to mix in additional flour till you feel you have a soft, but not sticky dough. If too wet, add more flour. If too dry, add more water or whey or starter.
3. Keep dough in bowl and cover with plastic wrap for at least 8 hours but can be up to 24 hours, depending on the temperature.
4. Preheat oven to 230°C.
5. Roll out the dough on a floured surface – I like to use a pastry mat.
6. Transfer to a baking paper-lined pizza tray or pizza stone.
7. Pre-bake the pizza dough for 3-4 mins and then remove from oven.
8. Option 1. Cool and freeze
Option 2. Add sauce and toppings.
9. Return to the oven for 10 – 25 minutes. Time depends on toppings and thickness of crust.
I like a really thin crust so with this quantity I can roll out 2 thin bases.
When cooked, the sourdough thin crust pizza tastes like the pizza from the little village of Vazzano in Calabria, Italy, the ancestral home of the Bono family.
For a garlic pizza, spread a mixture of olive oil, salt and crushed garlic over the pre-baked crust and bake.