Make a double batch and freeze some for later.
1/4 cup warm water (110 degrees F)
2 teaspoons active dry yeast
1 teaspoon sugar
3 Tablespoons vegetable oil
1 cup sourdough starter
3 to 3 1/2 cups bread flour
1 teaspoon salt
In a large glass bowl, combine the warm water, yeast and sugar. Stir and let stand for 10 minutes. Mix in oil, sourdough starter, one half the bread flour and the salt.
Gradually add enough of hte remaining bread flour to make a soft dough. Turn dough out onto a lightly floured smooth surface. Clean and, then, grease the glass bowl, set aside.
Knead the dough for about 10 minutes until smooth and elastic. Place dough in the greased bowl, turning to coat all sides. Cover and let rise until double in size, about 1 hour.
Punch dough down and shape into two 12 inch flat rounds. Place on 12 inch ungreased pizza pans or baking sheets.
Preheat oven to 400 degrees F.
Prebake 10 minutes, without browning. Set aside to cool. Wrap with plastic wrap or foil and refrigerate or freeze until needed.
When ready to use, top with desired sauce and toppings and bake in preheated 425 degree oven for 25 to 30 minutes.
Makes two pizza crusts.
Sourdough pizza crusts are absolutely heavenly. I prefer them best without alot of toppings.
They’re well worth the extra trouble.
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