Thin Crust Sourdough Pizza

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Thin Crust Sourdough Pizza

Mmmmm…. homemade pizza. I start with Erin’s pizza crust, but because we love a thin, crisp crust, I use half as much dough for each pizza. A single dough recipe will then make 2 pizza crusts! (I also use spelt flour, but you can use whole wheat.) The pizza pictured (from last night) is topped with cheese, pastured chicken, and sauteed onions/garlic/mushrooms. Often we add crisp bacon pieces, too.

I’m sharing this recipe today at the Grain Mill Wagon…. click here to view it!

What are your favorite pizza toppings? Do you like thick or thin crust?

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. Shelley says

    I learned a trick this week that really made a difference. After you make the dough, before it has risen, pat it into two rounds and freeze them. On pizza day take them out and let thaw at room temperature. It’s good if the dough is still a bit chilly when you roll it, or stretch it out.

    I also sprinkle lots of fennel seed on the pizza before I add toppings.

  2. says

    I like the pizza stone… does it have handles? What brand is it? Yeah, we go back and forth between deep dish and thin crust… LOVE sourdough pizza!!

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