Sourdough Pizza Crust

adapted from King Arthur Flour's recipe

• 8.5 oz unfed starter
• 1/2 c hot tap water
• 2 c flour
• 1 tsp garlic salt
• 1 tsp garlic powder
• 1/2 tsp yeast

Knead 5 minutes
Rise til doubled, 2-4 hours
Divide dough in half, shape roughly into 6 inch discs
Let rest at least 15 minutes
Preheat oven to 450 degrees
Shape to final pizza size, poke interior with fork to prevent bubbling
Bake crust 5 minutes
Add sauce and toppings
Bake an additional 10 minutes (if you may need to rotate the pizzas if they are on different racks halfway through this.)

It is really, really good. It still gets pretty thin, and it is nice and crispy and holds up to the sauce well. The crust is chewy. It doesn't brown prettily like you'd expect - sourdough is weird about browning.

The real joy is that it uses unfed starter - that's the stuff you can't use in most recipes because it's not very active. Instead of throwing it out when I feed the starter from the fridge I can make this - I expect that will happen a lot. May also try making the dough and freezing it - either for future pizzas or for a big batch of breadsticks.