- Mix the ingredients together, working in flour until you have a soft dough. If it gets too dry add more starter or water.
- Once kneaded for about 5 minutes, cover and let rest for 30-60 minutes.
- After resting, roll out the dough on your Silpat or baking stone. I then transfer the Silpat with the dough onto the baking sheet. Cover with plastic wrap to prevent it from drying out and leave at room temperature for at least seven hours. The crust will rise some as it soaks. (You can also bake right away without the extra “soak” time.)
- (I make this recipe into one oblong pizza crust that fits on my Silpat in a jelly roll baking pan. Divide the dough as you desire to suit the baking equipment you have on hand.) And Katie is in love with her baking stone, always, for pizza!
- Seven or more hours later, heat the oven to 450 degrees F. Bake the crust for 5 minutes. Then add sauce and desired toppings to pizza. Put pizza back in oven for about 10 minutes or until the cheese is bubbly and starting to brown. And check out Sarah’s baking instructions for the way Katie likes her pizza nowadays.
* Save your plastic wrap and reuse it every time you make pizza dough. I’ve been using the same piece of plastic wrap for months!
* You can also freeze the pizza crusts after they have been par-baked and save them for future use.
* Remember that you can always put your sourdough starter in the refrigerator if you’re not baking often; just feed it once a week.