Sourdough Pizza Crust

  From New World Sourdough book

Levain build

• 60 gr mature sourdough starter
• 120 g bread flour
• 120 g warm water

Mix until incorporated. Cover and proof 3-4 hours or until doubled. Use immediately or refrigerate 12 hours for next day.

Final Dough mix

• 500 g bread flour
• 500 g all-purpose flour
• 670 g water
• 100 g levain
• 20 g salt
• olive oil for coating

1. Mix all until incorporated. Cover and rest at room temp 15 hours.
2. Place on floured surface and divide in half. Shape into a roll.
3. Coat two sheet pans with oil put each roll onto pan.
4. Rub oil over the dough, cover with plastic wrap and proof 5 hours more.
5. Preheat oven 500 degrees.
6. Rub more oil over dough and use hands to flatten out, trying to cover the whole sheet.
7. Put desired toppings on and bake 25 minutes.