-
1
Blend together the dry ingredients in mixing bowl.
-
2
Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
-
3
Knead for approximately 6-8 minutes until dough is smooth and elastic.
-
4
Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
-
5
Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
-
6
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).
-
7
DO NOT PUNCH DOWN DOUGH.
-
8
Dredge hands in flour and remove dough.
-
9
Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
-
10
Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
-
11
Assemble and bake the pizza according to your favorite recipe.
-
12
Suggestions:
-
13
Pizza Margherita Recipe #236789.
-
14
Caramelized Onion and Gorgonzola Pizza Recipe #244305.
-
15
Pizza/Pasta Sauce Recipe #227656.
-
16
Grilled PIzza Recipe #322248.
