Finally, the time for the sourdough pizza recipe has come. During this period, we are making homemade bread more often but we want to save the yeast at the same time (in case we have it!). And, since the sourdough/starter is so popular now, I dared to make pizza with it. I was a bit reluctant, without expecting too much but, after 2 attempts, I came up with this formula - a real success and a fantastically good pizza.
It's thin, elastic, slightly crispy on the edges - very close to what I tasted in Italy. I baked it like I baked the Italian style pizza, in an improvised oven. I think you can cook it in a pizza pan as well, but I recommend using my method for optimal results.
If I were to compare the sourdough pizza and the yeast pizza, I'd say the first one is more chewy and firmer, even though it's very thin (and we are big fans of the super thin-crust pizza). Yeast pizza crust is slightly faster and more safe, more handy, equally good, so we can't exclude it :) My husband said that sourdough pizza is exceptional and yeast pizza is very tasty...
It may look a bit more complex at first, but don't panic, it only takes some coordination and the result will be worth the effort.