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 30minutes.
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.
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.
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.
Homemade pizza can taste as good or better than your favorite pizzeria. This sourdough pizza dough recipe is a great way to use up that excess sourdough starter. The pizza dough recipe is very easy to prepare and very delicious. Sourdough will make an outstanding crust for your pizza.
* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.
** The thickness of your sourdough starter can determine howmuch 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 dryand gnarly. Add warm water (a tablespoon at a time). NOTE: I usually have to add water as I have a fairly thick starter.
Sourdough Pizza Dough Recipe: https://whatscookingamerica.net/Bread/PizzaDoughSourdough.htm