Makes one 14" dia round crust.
Ingredients:
-500 G flour. I use white, A P.
-1 Rounded teaspoon (5 G) salt.
-100 G "Bubbly" Sourdough Starter, Fed 6 - 8 hrs earlier.
- 375 G water, filtered (no chlorine), room temperature.
-5 ML ( 1t ) Olive oil.
Directions:
Best made in P M, 3 days prior to using.
In a large bowl combine the water, starter, flour & salt. Bring together using a wood spoon to produce a "shaggy dough"- looks like popcorn. Cover and let rest 30 to 60 Min.
Wet hands to pull & stretch the dough, 8 to 10 times. Cover & let it rest 30 more min, then repeat the pull & fold 2 to 3 more times.
Form the dough into a ball. Add the olive oil to cover the bowl and dough..Cover the bowl and leave on the counter to rise. Depending on the temperature, should be ~ 8 hrs @ 68ยบ, Then into the fridge for 1 to
3 days.
When ready to use, remove from fridge to warm up ~ 2 hrs. Roll the dough out of the bowl onto the CENTER of the pizza pan*. A flex scraper may help. Gently form the crust by evenly spreading the dough
towards the outside. Try not to push down or roll the dough as this will form a thinner crust.
* The dough may stick if not using parchment paper.