Making pizza dough with only starter (no yeast)

[Ginevra]

I know this can definitely be done but I’m nervous about doing it bc I never have before. I have plenty of good, bubbly starter, but does anyone have a recipe for making pizza dough with no supplemental yeast? I don’t want to screw it up...I do still have yeast but I would like to conserve it as much as possible. Here’s a picture of my starter this morning. 

[TrulySusan]

https://www.budgetbytes.com/ is a recipe site I have recently discovered. She just did a no yeast pizza dough recipe. I haven't tried it yet, but everything else we have made from there has been delicious!

[vmsurbat1]

I haven't tried this recipe yet (I'm only on Day 7 of 14 in making my starter), but this is the one I'll be using first as we have pizza every week:

https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe

If you are nervous, read all the comments; that's what I do before trying something totally new to me....

 

[Miss Tick]

2 hours ago, TrulySusan said:

https://www.budgetbytes.com/ is a recipe site I have recently discovered. She just did a no yeast pizza dough recipe. I haven't tried it yet, but everything else we have made from there has been delicious!

Huh. That one didn't even use starter, I hadn't thought about that possibility.

King Arthur flour has a nice article about using sourdough starter in non-starter recipes. If you scroll down they do English muffins, but the substitution values should work for your pizza crust recipe.

[Guest]

49 minutes ago, SusanC said:

Huh. That one didn't even use starter, I hadn't thought about that possibility.

King Arthur flour has a nice article about using sourdough starter in non-starter recipes. If you scroll down they do English muffins, but the substitution values should work for your pizza crust recipe.

Thank you! This is exactly what I needed!

[Miss Tick]

I just mixed up a recipe for tonight. I'll gently fold it a few times today when I think about it, and tonight we will have a tasting.

[Carol in Cal.]

Can't wait to hear how this turns out!  Seems to me that even a weakish starter (which yours is not looking like!) would work for pizza as you don't need the dough to rise very much to be really, really good.  However, you can also make pizza dough and save half of it in the fridge, and then feed it and expand the water/flour every week or so to get it to continue without additional yeast, kind of similar to a starter but not an entirely yeastfree sourdough one.  I used to do that with the Chez Panisse pizza crust that involved whole rye flour and yeast to start with.  It's not made to rise much, but it has a great flavor.