Julie’s Sourdough Pizza Crust
1 cup sourdough starter
2 1/4 teaspoons active dry yeast
1 cup warm water
1 teaspoon honey
2 cups bread flour (all-purpose is fine too)
2 teaspoons iodized salt
1/4 cup olive oil
enough semolina to make a dough that’s not too sticky
Combine the starter, yeast, honey and water and let this sit in the bowl of your mixer for a few minutes while you feed your starter. Now add the olive oil, bread flour, salt and about a cup of the semolina. Using your dough hook, mix until well incorporated, adding semolina as necessary until you are happy with the consistency and the dough gathers into a ball. Let it mix 4 minutes longer and transfer to a dough rising bucket. Allow to rise until doubled.
This will make 3 or 4 good sized pizzas. I bake on a baking stone at 475F convection 8-10 minutes. The timing really depends on your toppings etc. Pictured is sausage, radicchio and red onion with mozzarella cheese.
