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1
Blend together the dry ingredients in mixing bowl; make a well in the center.
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2
Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
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3
Optional: Add 1/2 cup grated parmesan cheese.
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4
Knead for approximately 6-8 minutes until dough is smooth and elastic.
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5
NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
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6
Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
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7
Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
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8
Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
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9
Using a pizza cutter, cut dough into 10-12 pieces.
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10
For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
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11
Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
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12
Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
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13
Place baking stone in oven and preheat to 375 degrees F.
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14
Bruh tops of dough with olive oil and sprinkle with preferred topping.
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15
Bake for 12-15 minutes until bottoms are light brown.
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16
Serve warm.
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17
Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.
