Sourdough Pizza Crust

Ingredients

• 1 cup mature 100 percent hydration sourdough starter
• 18 ounces unbleached bread flour, plus more for dusting
• 3 1/2 teaspoons kosher salt
• 3 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1 to 1 1/4 cups lukewarm water

Directions

1. Take the starter out of the refrigerator and leave it at room temperature for 2 hours. In a bowl, mix the starter, flour, salt, sugar, olive oil, and 1 cup water. Knead firmly by hand, or use a stand mixer, until the dough gathers into a rough ball and pulls away from the sides of the bowl, adding a little more water or flour as needed, about 4 minutes. Pause and let the dough sit for 15 minutes.
2. Move the dough to a lightly floured counter, sprinkle the top with flour, and knead it by hand until it feels soft, elastic, and not sticky anymore, about 3 minutes. If you are using a stand mixer instead, run it on low until the dough reaches that same texture, 2 to 3 minutes.
3. Lightly coat a large bowl with oil. Shape the dough into a ball, then turn it around in the bowl so the outside gets coated with oil. Cover the bowl with plastic wrap and leave it in a warm spot without drafts until the dough has grown by at least half in volume. The timing will vary depending on how active your starter is; it can sit in a cool oven overnight.
4. Cut the dough into fourths. Shape each portion into a ball and coat it with olive oil. Place each piece in an airtight freezer bag and seal it. Leave the dough at room temperature for 1 hour, then transfer it to the refrigerator overnight.