Servings: 16 slices for 2 pizzasPrep Time: 30 minutes Cook Time: 23 minutes
2/3 cup starter
1 1/3 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon baking soda
4 cups flour*
*Flour measure is approximate–-you may need slightly more or less. Use what you need to get a good, pliable ball of dough.
In a large bowl, combine starter, water, yeast, sugar, and salt. Let sit five minutes. Add baking soda and begin stirring in flour with a heavy spoon, a cup at a time, stirring until dough becomes too stiff to continue with a spoon. Add a little more flour and begin kneading. The amount of flour is approximate–-your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually 30-60 minutes.) Uncover bowl; sprinkle in a little more flour and knead again before dividing, in two pieces.
Place divided pizza dough directly onto greased pizza pans and roll out. Sprinkle flour as needed to keep it from sticking as you roll it.
Before adding any sauce and toppings, bake pizza bread at 400-degrees for about 8 minutes. Take out pizza bread. Add sauce and toppings as desired. Put completed pizza back in the oven for approximately 15 more minutes. (Keep an eye on it! Also, if baking two pizzas at a time, switch between racks halfway through baking time.)
Recipe can be doubled.
See my sourdough starter here.
Submitted by: suzanne-mcminn on July 31, 2010