Ingredients
- 2 ¼ tsp active dry yeast (¼-ounce package)
- 1 tsp sugar
- ¼ c warm water (105°-115°)
- 227 g sourdough starter
- 142 g flour (plus additional for kneading and dredging)
- 1 ½ tsp salt
- 1 ½ tsp olive oil
Yield
1
item(s)
Directions
- Bloom yeast in the warm water with a teaspoon of sugar.
- Combine starter, flour, and salt in large bowl.
- Add yeast and oil and stir. Add flour as needed so dough comes away from sides of bowl.
- Knead until smooth, soft, and elastic (~8 minutes). This is a pretty wet dough so keep that in mind.
- Dust and cover and let rise until doubled (~1 ¼ hours).
- Put baking stone in oven and preheat to 550° (or as hot as oven can go). Allow stone to heat up for an hour while dough is rising.
- After rising, don't punch down dough. This keeps the crust light and airy. Gently dredge dough in bowl of additional flour and transfer to work surface. Stretch dough (steering wheel method) to ~10 inches and lay on peel. Continue to work edges with fingers, stretching it into a 14-inch round.
- Add toppings and bake 7-10 minutes.
Notes
- Can rise in fridge overnight.
- Can be frozen for up to a month (put in bowl and cover after step 5). Thaw before shaping (step 6).
Additional Notes
Light, airy hand-tossed pizza dough cooked on a baking stone.