Kunal's sourdough starter pizza crust

Prep Time 15 mins

Cook Time 15 mins

Resting Time 2 hrs 10 mins

250 grams sourdough starter
375 grams warm water
30 millilitre olive oil
2 grams yeast
15 grams honey
525 grams 00 flour or all-purpose flour 00 flour can be found at the Italian Centre
15 grams salt

In a large mixing bowl add warm water, starter, honey, olive oil and yeast. Mix well. Allow to stand until yeast is bubbly.
Add flour and mix on low until incorporated. Allow to stand for 40 mins.
Add salt and mix on second speed for 12 minutes, scraping down the sides of the bowls every 3 minutes.
Divide dough into desired sizes according to pan size. Roll dough into tight balls and cover and let rise in a warm spot until doubled - approximately 1 1/2 hours
While the dough is resting, heat oven up to 450 Fahrenheit and put your pizza stone in to heat up. Prepare your toppings.
When dough is ready, punch down and stretch or roll to desired thickness. Place onto pizza peel or carefully remove stone from oven and place on top. Quickly add toppings and return to over for 10-15 minutes, or until crust is set and the whole pizza lifts when you lift one edge.

Avoid the temptation to overload your dough, two to three toppings is best and avoid overly too many wet topping on each pie.

If you don't have a pizza stone, a cast iron pan will work as well.