Homade Sourdough Crust

690g bread flour, 425g room temp water, 14g salt, 19g active sourdough starter, 14g extra virgin olive oil

1. To a large mixing bowl, add active starter and lukewarm water. Whisk the mixture until the starter is somewhat dispersed in the water. It doesn't have to be a homogenous mixture.

2. Add salt and mix until dissolved.

3. Add oil and bread flour. Mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes.

4. Pull the dough away from the bowl edges. Gently stretch the dough between your hands (like an accordion). Then fold the dough in half, grab the sides with the seams, and stretch it in the opposite direction. Repeat until dough starts to feel tight and resists stretching, about 3-4 times. Cover the bowl and let the dough rest for 30 minutes.

5. Repeat the stretching, folding, and resting process 3 more times. Cover the dough and let it sit on the counter overnight, about 12 hours.

6. In the morning, shape the dough into balls and place in a proofing container. Let rest on counter at room temp (72F) for another 12 hrs.

NOTES
Makes (3) 380g dough balls (14" pizzas)