Sourdough Pizza

Sourdough Deep Dish Pizza Crust

Tools:
Cast Iron Pan (about 10 inches)

Ingredients:
500                                   AP Flour
350 g                                   Room Temp Water
50 g                                     Active Sour Dough Starter
20 g                                     EVOO (Plus 3 tablespoons for pan)
20 g                                     Honey
15 g                                     Salt

Method:

About and hour and a half before starting the dough I usually feed my starter to make sure its very active and healthy when I begin. Once my starter is bubbling away happily add water to bowl of a stand mixer. Next add the starter (make sure that it floats, this is the sign of a good healthy starter). Add the honey, EVOO and stir the mixture a few times slowly to incorporate. Next add your flour and mix for about 5 minutes or until dough comes together. At this point is should be all together but still rough and shaggy looking. Make sure there is no dry flour left on edges or in bowl. Let this dough ball rest in the mixer for about 10 minutes. Mix on medium low speed for 25 minutes. Two minutes before the mixing process is over add salt and allow to be mixed in and incorporated. Put the dough in a lightly greased bowl and cover with towel. Let sit for 6-8 hours or until doubled in size. Pour dough onto lightly floured work surface and shape into a dough ball. See link at bottom for video on how to do this. Cover with two again and allow to dough to rise by about 50% and relax. Brush pan with olive oil well. Carefully stretch dough to the size of the cast iron pan. Place dough in the cast iron pushing up to the edges. Top with cheese AND THEN sauce and desired toppings. Bake at 350 for about 45 minutes to an hour or until crust is golden brown and crispy.