Sourdough Pizza Crust

In a medium sized bowl or the bowl of your stand mixer, combine flour, salt, and instant or dry yeast. Stir the dry ingredient to combine.

To this bowl add olive oil, sourdough starter, and warm water. I like to add ½ cup of water first and add the remaining ¼ cup later, if needed. You want this dough to be on the slightly sticky side but not so much that it sticks to your hands.

Either with your hands on a work surface or with the dough hook attachment of your stand mixer, knead the dough for 5-10 minutes.

Form the dough into a ball and place it in a non-reactive bowl. Lightly cover the bowl with a beeswax wrap or other lid.

Let the dough rest in a cool kitchen on the counter or otherwise in the refrigerator for at least 4 hours. For best results, let the dough rest for 8-24 hours in the refrigerator.

Remove the dough from the bowl and transfer it to a lightly floured work surface.

Cut it in half for two 15" pizza crusts or in 3 equal portions for 3 12" pizza crusts.

With a rolling pin, roll the pizza dough out into disks.

I like to brush some olive oil onto the pizza dough with a pastry brush. This helps your pizza not getting soggy when adding toppings. It also give the pizza crust a nice crunch if you're baking it blind.

You can bake this crust blind or add your favorite toppings.

Bake at 450˚-500˚F or under the broiler until the cheese is bubbly and golden-brown.