Sourdough Pizza Crust

Instructions:

1. Combine active starter and water in a large bowl, mix to combine.

2. Add flour (spooned and leveled) and salt then mix just enough for the flour to be incorporated and form a shaggy dough.

3. Cover the shaggy dough and allow it to sit at room temperature for an hour undisturbed.

4. After an hour has passed, leaving the dough in the bowl, grab a section of dough, stretch it out, and fold it in. Repeat 8 times, rotating the bowl after every fold and grabbing a new section. The dough should be smooth and fairly elastic by the end

5. Cover and allow to sit at room temperature for at approximately 8 hours undisturbed (or until it has doubled in size). This could take as little as 6 hours or as long as 12 depending on the temperature of your house. Don't watch a clock, watch your dough!

6. Prepare a baking sheet with a piece of parchment paper and set aside. 

7. Remove the dough from the bowl retaining as much air as possible. Place on a lightly floured surface and divide into 4 equal sections. Shape each section into a ball and place each ball on the prepared baking sheet. Cover and place dough in the fridge for a minimum of 8 hours or up to 24 hours. This step is very important for the flavor and texture of the dough!

8. An hour before baking, remove the dough from the fridge. 

9. Place a pizza stone or large baking sheet in the oven and preheat to 550F. 

10. To shape each pizza, gently remove a ball of dough from the baking sheet and place onto a sheet of parchment paper. Do not use additional flour. Using your hands only (not a rolling pin) stretch the dough into the desired shape. Repeat for each pizza. 

11. Add desired sauce, cheese, and toppings. 

12. Place parchment paper onto hot pizza stone/baking sheet and allow to bake until crust is golden and cheese is melted (approximately 8-10 minutes). Watch your pizza not a timer!

13. CAREFULLY remove from the oven, slice, and enjoy!