We Made Sourdough Pizza Crust!
4 cups unbleached all purpose flour
1 teaspoon sea salt
1 cup Sourdough Starter
Mix together the flour, salt, starter & enough water to make a dough that comes together but is still somewhat sticky. I can’t emphasize enough how important it is to make sure your dough is not too tight (dry) – sourdough is not as powerful in terms of rising as commercial yeast so the dough must have enough give to help it rise. After kneading for 5-10 minutes, oil sides of bowl and let sit covered for 45 minutes.
Turn out dough onto floured board and shape into two equal dough balls. Place balls in floured bowls covered with cling wrap and let sit several hours (or overnight) until you’re ready to use them.
Take out dough 30-45 minutes before you’re ready to use. On floured parchment paper, press & gently stretch out each ball until it’s the desired size. Let rest at least 15 minutes before topping.
Bake on a pizza stone in a preheated 500 degree (or as hot as possible) oven for about 10 minutes or until crust begins to brown and toppings are bubbling.
Let cool slightly before cutting & serving.
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