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Parve
Easy
12 Hours
Diets 
Makes 3 pizza crusts
240 grams starter
240 grams water
3 tablespoons Tuscanini Olive Oil
360 grams flour (all-purpose is fine, but bread flour, such as Mishpacha, makes a chewier crust)
2 teaspoons salt
Start one or two days before you plan to have pizza.
In a medium mixing bowl, stir together the starter, water, and olive oil. Add the flour and salt and stir well; the dough will be soft and feel sticky. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Stretch and fold the dough at half-hour intervals a total of four times, covering the bowl after each time. Cover the dough and let it rest at room temperature for four hours.
Turn out the dough onto a floured work surface and divide it into three equal amounts. Shape the dough into balls and then set them inside three well-oiled storage containers a pint or so in size. Cover the containers (lids are fine in this instance, or use plastic wrap held down with rubber bands) and refrigerate the dough overnight. You can refrigerate the dough for about five days before using, or freeze the dough, wrapped tightly in several layers of plastic wrap, for up to a month.
When ready to bake, remove the dough from the refrigerator and turn it out onto a floured work surface. Cover the dough with a towel and let it rest for 30 minutes. With your hands, gently flatten and stretch the dough into a thin circle about 10 inches in diameter. If the dough springs back excessively, cover it and let it rest for another 15 minutes and then try again. Add your desired toppings on the crust.
Preheat the oven to 450 to 500 degrees Fahrenheit. Bake the pizza for eight to 10 minutes or until done.
Recipe excerpted with permission from The Homestead Sourdough Cookbook. (Ten Peaks Press). Buy the book on Amazon.
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