Bim’s Sourdough Pizza Crust


1000 g. Bread flour 

200 g. Active starter 

650 g. Water

50 g. Olive oil 

20 g. Salt 

30 g. Honey or Sugar or Maple syrup.

In the large bowl mix everything together and rest for 30 minutes then stretch and fold rest for 30 minutes then use coil fold evenly 30 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be double in size then separate them into 6 small balls pre shape and rest for 15 minutes then final shape.  In the little deli containers brush olive oil all over and shape the dough into the balls put the dough in the containers then cover the lids (make sure the lids also get a brush of oil) and rest the dough in the fridge over night or put in the freezer up to 2 months.

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