Sourdough Pita Pizzas!

Now this was fun.  We were out of the pita bread rounds that we use for pizza bases so I made some more today.  Since I’ve been all sourdough all the time lately I decided to try for a sourdough pita recipe.  I keep starters going, I rotate two different batches in and out of the fridge as required to keep them healthy and fed.  Won’t go into that here, there are plenty of sites that can tell you all you need to know about sourdough.

Anyway-I keep two plastic jars going, when I dump one into a recipe there is always a little bit left in the jar sticking to the sides and bottom.  To this I add a cup of warm water (100 degrees or so) and give it a good shaking with the lid on tight.  Now add 2 cups of flour and stir a bit.  Return the lid but don’t screw it down tight, set the jar in a warm place.  Soon enough it will bubble and double in volume.  It can go to the fridge at this stage.

Back to the recipe.  Add 3 cups of flour to the starter, 2 T of sugar, 2 t of salt, 1/2 t of yeast.  Stir to combine, now start adding water (~ 1 cup) until the dough forms a nice ball.  Move the dough to a floured board and knead until it’s elastic.  Form it into a ball and plop it into an oiled bowl, roll it over to oil all sides.  Cover with plastic wrap and set it in a warm place to rise.  It should double within 2 hours or so.

Deflate and divide the dough–I went with 6 pieces.  Arrange these on a tray and cover again with plastic wrap until they again double.  Roll them out and slide them onto a baking stone in a preheated 450 degree oven, 2 minutes a side.  We froze a few and left a few out for pizzas.

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