Sourdough Pizza Crust

Ingredients:

• ¾ cup Warm Water, 110°F (6 fl oz)
• ¾ tsp Active Dry Yeast
• 1 cup Active Sourdough Starter (10 oz)
• 2 Tbsp Olive Oil
• 2 ½–3 cups Artisan Bread Flour (12–15 oz)
• 1 tsp Table Salt or 1 ¼ tsp Kosher Salt
• Semolina Pasta Flour as needed for dusting.

Instructions: 

1. Place warm water in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add starter and mix to dissolve, then add oil and bread flour and mix until a rough and shaggy dough forms, about 4 minutes (low speed if using an electric mixer). Cover with a towel and let rest for 15 minutes.
2. Add salt and mix until a soft and elastic dough forms (which easily pulls away from the sides of the bowl), 6–10 minutes by hand or about 2–4 minutes on medium speed with an electric mixer. To ensure proper gluten development, tear off a small piece of dough and stretch it as thin as possible; if a thin, transparent “window” is visible without any tearing, the dough is ready to proof.
3. Transfer dough to a large lightly oiled bowl, turning dough to coat all sides in oil. Cover with plastic and let rise in a warm place until doubled in size, 1–2 hours. The dough has properly proofed when a light push with a finger leaves an indentation that does not spring back.
4. Remove proofed dough from the bowl and place on a work surface dusted with semolina flour. Divide equally in half and shape into two 12-inch crusts. Cover and let rest 15–20 minutes, then give a final shape, evening out the edges and forming a crust, if desired. Cover and let rise until puffy, about 30 minutes.
5. Meanwhile, preheat oven to 450°F. Place a baking stone (if using) on the center rack. Make sure the oven and baking stone preheat for at least 30 minutes.
6. When the dough is ready to bake, dust a pizza peel or the back of a baking pan with semolina flour. Transfer one crust onto the prepared peel or pan. Open the oven door and slide the crust off of the peel or pan and onto the baking stone. Close the oven door and let back until puffy and set, 5–7 minutes. Repeat with the second crust.
7. Once all crusts have been baked, preheat the oven broiler. Top each crust with your toppings of choice and return to the oven. Broil until toppings are heated through to the desired consistency. Slice and serve immediately.

From the Bob’s Red Mill website