Sourdough Pizza Crust

      A STAPLE IN MY HOME

        YEALDS 4 PIZZAS (SCALE REQUIRED)

TIP: BEST TO START EARLY OR NIGHT BEFORE

INGREDIENTS: 

100 G starter

10 G Salt 

375 G WARM WATER 

500 G AP FLOUR

COMBINE:

REST FOR 30 mins after combined with a plastic cover or towel over the bowl.

PERFORM STRETCH and FOLDS every 30 MINS for about 2 Hours. (COVER BOWL EACH TIME)

Let dough rest until bubbly in WARM area of your house. 

Dump onto floured surface & cut into 4 equal pieces.

shape all 4 pieces into round dough balls 

Place Each Dough Ball into separate dishes (OILED) 

Refrigerate. 

(DOUGH LASTS 3 DAYS IN FRIDGE)

Let dough rest for 1 hour at room temp before baking (VERY IMPORTANT)

BAKE AT 500 for 12 - 15 MINS or until nice and GOLDEN on crusts.