Sourdough Pizza Crust

1. 1

   Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.

2. 2

   Select dough cycle and start.

3. 3

   Divide the dough into 4 equal portions and form into balls.

4. 4

   With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.

5. 5

   Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.

6. 6

   Proof, covered, for about 45 minutes at 85 degrees F.

7. 7

   Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.

8. 8

   Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).

9. 9

   Bake for 20 to 25 minutes, or until crust is brown.

10. 10

    Remove from oven with bakers peel.

11. 11

    NOTE: It takes practice to transfer the pizza to the stone.

12. 12

    As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

* Per serving · 4 servings · Values may vary.

No additional tips available.