Sourdough Pizza Crust

Recipe makes 3 personal size pizzas

Ingredients:

• 60 grams sourdough starter
• 275 grams water
• 400 grams 00 flour
• 10 grams salt

Directions:

1. Combine the sourdough starter and water. Mix with your hand until it’s combined and foamy.
2. Add the flour and combine with your hand. Cover and let rest for 30 minutes.
3. Add the salt. Combine and let rest for 30 minutes, covered.
4. Complete your first stretch and fold. Cover and let rest for 30 minutes.
5. Complete your first coil fold. Cover and let rest for 30 minutes.
6. Complete your second coil fold. Cover and let bulk ferment on the counter at room temperature for 2 hours.
7. After 2 hours, oil three small bowls or lidded containers, then shape the dough.
8. Weigh and divide the dough into 3 portions. Lightly spread the dough into a rectangle using your fingertips. Fold ⅓ of the long sides over the middle, and then the other ⅓ of the long side over the middle. Roll the long rectangle of dough into a ball and using cupped hands create a smooth ball of dough with tight surface tension.
9. Place the shaped dough balls into the oiled containers. Cover and place in the fridge for 48-72 hours.
10. Remove from the refrigerator a minimum of 2 hours before using, and try to use within 5 hours of removing from the fridge. Enjoy!