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Ingredients
- 3 cups all purpose or bread flour
- 1 1/2 cups sourdough starter
- 3 tablespoons warm water
- 2 teaspoons yeast
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
Instructions
- Combine all ingredients in the bowl of a stand mixer fitted with a dough hook.
- Set mixer to medium-low to bring all of the ingredients together to form a shaggy dough.
- After the rest, set mixer to medium speed and allow the dough hook to knead the dough for 8 minutes, making sure to occasionally remove the dough from the hook so that it gets worked around the bowl.
- Dough should be slightly sticky, like bubblegum, but but not wet. If it’s wet, add more flour a tablespoon at a time until dough is just sticky.
- After kneading, divide dough into two balls and place in separate oiled containers, cover loosely and let sit at room temperature for 30 minutes.
- Roll out dough on a lightly floured surface for pizzas.
- Top as desired.
- Bake at 500 degrees on a preheated pizza stone for about 20 to 25 minutes or until golden brown and crisp.
Notes
This dough can be make 4 to 5 days ahead of time and kept in the refrigerator. It also may be frozen after dividing the dough into two balls, just freeze until firm on a baking sheet, then place balls in a zip top bag and freeze until ready to use. Thaw and roll out as usual.