Sourdough Pizza Crust

I got this recipe from Little Spoon Farm and made some adjustments to suit me. It was a great crust. I missed the part where she said it made 2 large pizzas and made one thick crust from the whole batch. It was delicious. I entered this recipe as 2 servings so that if you only want to cook 1 pizza, the recipe can be adjusted accurately.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

The night before you want to bake, add sourdough discard, sea salt, olive oil, flour and water to large mixing bowl. Mix with hand until fully combined. Cover and let dough ferment at room temp over night. Next morning, perform a set of stretch and folds to strengthen the dough. Cover dough and refrigerate for 8 to 36 hours. The dough can be used immediately but the cold ferment will help develop more flavour. Divide dough into 4 individual pizzas or 2 large pizzas. Shape into your pan, add toppings and bake at 400 F for 15 to 20 minutes, until toppings are done and crust is cooked through.