While making pizza crust with sourdough starter might take a little extra care, it's worth your time. The sourdough brings a robust tanginess to the dough, which pairs well with a host of toppings.
1 cup mature 100 percent hydration sourdough starter
18 ounces unbleached bread flour, plus more for dusting
3 1/2 teaspoons kosher salt
3 tablespoons granulated sugar
1/4 cup extra-virgin olive oil
1 to 1 1/4 cups lukewarm water (approximately 90°F; 32°C)
Remove starter from refrigerator and let sit at room temperature for 2 hours. Combine starter, flour, salt, sugar, olive oil, and 1 cup water. Work vigorously by hand or with a stand mixer until dough forms a coarse ball that comes away from the sides of the ball, adding more water or flour as necessary, about 4 minutes. Let rest for 15 minutes. Turn out onto a lightly floured counter, dust with flour, and knead by hand until soft, supple, and no longer sticky, about 3 minutes. Alternately, mix on low speed in stand mixer until this texture is achieved, 2 to 3 minutes.
Lightly oil a large bowl. From dough into a ball and roll all around bowl until coated with oil. Cover bowl with plastic wrap and let rise in a warm, draft-free environment until dough has increased by at least half in volume. The duration of the rise will depend on the strength of your starter; I let mine sit in a cool oven overnight.
Divide dough into fourths. Form each piece into a ball and coat with olive oil. Seal each piece in an airtight freezer bag. Let rest at room temperature for 1 hour, and then refrigerate overnight.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|