Whole Wheat Sourdough Pizza Crust

Although I really do love a good, thick pizza crust, I've been making this recipe a lot lately. It's a thin-crust pizza, and much simpler than the other one (only four ingredients instead of seven; and it only needs to rest for half an hour, instead of and hour and a half. Plus, when I'm impatient, or don't let the oven preheat properly, I sometimes ended up with doughy crust in the middle. Since this recipe is pre-baked, it never has that problem. It also has the added benefit of working very well from the freezer, so I can make the crust on say, Tuesday, and finish and bake the pizza on Friday (like I'm doing this week!)

Sourdough Pizza Crust

2 cups sourdough starter

1 Tbsp olive oil

1 tsp salt

1 ½ cups flour

Knead all together well; cover and let rest for ½ hour.

Roll out into desired shape and bake 5-10 minutes at 450 degrees.

At this point, you may either let it cool and then freeze it, or top it and finish baking it (450 degrees for15-25 minutes, depending on your toppings. Remember, the crust is pre-baked, so you just have to cook the toppings.)

Makes two 12-inch rounds or one cookie-sheet size pizza crust.

This post is part of Real Food Wednesday.