** The thickness of your sourdough starter can determine how
much water or additional flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry
and gnarly. Add warm water (a tablespoon at a time). NOTE: I usually have to add water as I have a fairly thick starter.
Remove starter from refrigerator and let sit at room temperature for 2 hours.
Preheat the Pizza Stone or tiles to 450 degrees F. for 30 minutes.
In a mixing bowl of your Stand Mixer, place sourdough starter, olive oil, salt, and bread flour. Fit the mixer with a dough hook and
mix the dough on medium speed for approximately 5 minutes until you have a soft dough. If the dough is too dry, add some water. Once dough is kneaded, cover and let rest for 30
NOTE: Dough may be refrigerated at this point and stored until ready to use.
To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months.
If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Using parchment paper
cut the size of the pizza you want, sprinkle with flour.
Knead dough over the flour until soft, supple, and no longer sticky (adding additional flour as needed).
Sprinkle the top of the dough with additional flour; roll and stretch the dough into a circle over the parchment paper.
If your dough is very elastic and wants to spring back, let it rest for a few minutes, and then try rolling it out again.
Place the dough on the prepared Pizza Peel.
Adding Pizza Ingredients:
Brush the dough with some olive oil and layer your favorite pizza ingredients (toppings).
Bake for approximately 10 to 15 minutes or until golden brown on the bottom and the top is bubbly.
Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the
crust to stay crisp while it cools.
Once cool, using your Cutter or Pizza Wheel, cut your pizza into slices and serve.
Makes 1 large pizza or 4 individual pizzas.
Freezing Pizza Dough - How To Freeze Pizza Dough:
Once the pizza dough is prepared, form the dough into a ball the size you would use to make one (1) large pizza. If making a larger batch of
dough, for the dough into balls. Optional: Lightly spray each dough ball with cooking
spray or lightly wipe with olive oil (making sure all sides are lightly covered). Place each ball of dough into individual re-sealable freezer bags.
Seal, squeezing out all the air from the bag.
Place in the freezer until ready to use. The pizza dough may be stored in
the freezer for up to 3 months.
When ready to use, remove from the freezer and place in your
refrigerator 12 hours or overnight. Before baking, remove the dough from the
refrigerator and bring to room temperature, let sit on the counter for
approximately 30 minutes. You are now ready to stretch out your dough and
prepare your pizza.