Pizza Night at the Kendori Lodge*

Today is doubly awesome because 1) it’s Friday, and 2) it’s pizza night!

For  several months, we have had homemade pizza once per week, on average (give or take a few off weeks for various reasons). We found this recipe for sourdough crust and I read up on how to make your own sourdough starter. A week later, we were in business with some very sour sourdough starter. Sourdough starter is really easy to make, you just have to remember to “feed” it every day for the first week. We’ve been using the same starter that I started at least 8 months ago.

Sam used to make our sourdough pizza crust using the breadmaker on the dough setting, but then my grandmother gave me a KitchenAid mixer, and he has used it ever since. Sam really does make fantastic sourdough crust. I have to admit that after I realized he’s good at it, I haven’t even attempted to make it. I usually make the homemade pizza sauce (I’ll post the recipe another time), but we had so much red sauce left over from Kendall’s Veggie Lasagna Florentine that we used that as our pizza sauce instead.

Anyway, we like to go all out on our pizza toppings.

Not shown: jalapeno peppers

Kendall and Aimee assembling their pizzas:

Customizing their own pizzas

And here is my pizza before going into the oven:

Before going into the oven

And here is my pizza when it’s done, next to a crust that’s ready to be turned into an awesome pizza:

*My roommate’s name is Kendall, and I’m Lori – a friend once called our apartment the Kendori Lodge and it kinda stuck

Sourdough Pizza Crust (adapted from this recipe at


  • 1 1/2 cups sourdough starter
  • 4 -5 tablespoons olive oil
  • 1 teaspoon salt
  • 1 1/2 cups flour (plus a little more or less to adjust consistency)
  1. Mix all ingredients together in a  mixing bowl a ball forms (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
  2. Allow dough to rest for about 30 minutes (it won’t rise)
  3. Form crust on a pizza stone or baking pan –
  4. Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes at 500 degrees F, then remove from oven.
  5. Top as desired and bake
After re-reading the recipe, I see that you’re only supposed to put 1 tablespoon of olive oil into the dough and use the rest for brushing the crust after it’s done. Sam always puts all of the olive oil into the crust, and we like the way it turns out, so we won’t change it.

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