What am I to do with all of the discarded sourdough starter? I know the question has probably run through your mind because as a shepherd to this living creature, it kinda feels awful to simply throw it into the bin (even if it is a compost bin).

This is my go-to. It is super simple, and really only a set of guidelines. Sometimes I roll it super thin, other times I keep it kinda thick. Sometimes I will add some fresh herbs in when I am kneading the dough, or sprinkle the top with some parmesan cheese. No matter what, there is always a sprinkling of some nice quality salt on the top.

I’m not saying this is the only way to cook pizza or even the best, but I do have to say until we build our wood-fired pizza oven in the back, this is my go-to method. The results are incredibly impressive, and the pizza-eating monster in the house says it is the best pizza he has ever tasted.

Sometimes I know you just wake up with that craving for homemade pizza, don’t fear, this recipe is for you.

A happy childhood memory of the morning light streaming in through the kitchen window. Woken up by the smell of something delicious baking, I stumbled barefoot and butt-ass naked to the kitchen. My momma handed me a little slice of cornbread hot from the oven with a pat of butter and some honey drizzled on top. Happiness.

This cornbread’s different from that memory but it still makes me happy. It has some kick. Adjust however pleases your palette.