MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sourdough Pizza Dough
 Categories: Five, Breads 
      Yield: 3 crusts

      5 c  Flour (500 g)
  2 1/2 ts Kosher salt (15 g)
  2 1/2 ts Instant dry yeast (7.5 g)
      1 tb Extra-virgin olive oil
           - (15 g)
    1/4 c  Sourdough starter (90 g);
           - +2 tb, "fed" *

  In a large mixing bowl, combine the flour and salt.

  In a small mixing bowl, stir together 300 g (about 1-1/4 c)
  lukewarm tap water, the instant dry yeast and the olive oil, then
  stir the sourdough starter into it and pour it into the bowl with
  the flour mixture. Knead with your hands until well combined, about
  4 minutes, then let mixture rest for 15 minutes.

  Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and
  shape each into a ball. Place on a heavily floured surface, cover
  with a dampened cloth and let rest and rise for 8 to 24 hours in
  the refrigerator. (Remove from refrigerator 30 to 45 minutes before
  you begin to shape it for pizza.)

  To make pizza, place each dough ball on a heavily floured surface
  and use your fingers to stretch it, then your hands to shape it
  into rounds or squares. Top and bake.

  * If you feed your starter regularly, you can use it in this recipe
  right out of the crock in which you store it. But if not, give the
  starter a feed of flour and water a few hours before you mix up the
  dough.

  Recipe from: Roberta's

  Adapted by: Sam Sifton

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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