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.
