1 1/2 c. sourdough starter
1 TBS. extra virgin olive oil
1 tsp. salt
1 c. + 1/2 c. whole wheat flour
In a large bowl, mix the sourdough starter, extra virgin olive oil, and salt. Then stir in one cup of whole wheat flour. It will be quite sticky.
Put the dough back in a lightly oiled bowl, cover it with a damp towel, and let it rest for at least 6 hours. When you are ready to make pizza crust, turn the dough out on a lightly floured surface. This recipe makes one large pizza crust, or 3 to 6 individual size pizzas, depending on thickness. I got 6 individual size crusts, but I rolled mine out ridiculously thin.
Roll the dough ball(s) out. Place them on a pizza stone or baking sheet and poke them with a fork.
Bake each crust for 5 to 10 minutes in a preheated 450° F oven, again it depends on how thick. The crusts should just barely be baked, but not be doughy.
At this time you can top the crusts with your favorite toppings and bake for an additional 5-15 minutes. You can also freeze the crusts and save them for the next time you make pizza.
I topped mine with nothing but a little tomato sauce, garlic powder, and cheese. I enjoyed the sourdough here, and didn't want to cover it up with too much. It was perfect. Have fun and enjoy!
Printable: Sourdough Pizza Crust
Sourdough Series Part 1: Why Sourdough?
Sourdough Series Part 2: Start a Starter
Sourdough Series Part 3: Pancakes
Sourdough Series Part 4: Biscuits
Sourdough Series Part 6: Bread
Sourdough Series Part 7: Tortillas