This is not a sourdough recipe, but it's very good. At the time I took this picture I was not thinking about a blog so this is the only image I could come up with. I will have more and better pictures from here on out. Hope you enjoy your perfect pizza crust!
PERFECT PIZZA CRUST
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
DIRECTIONS FOR MAKING DOUGH:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours.
Once doubled in size, press the dough to deflate it.
DIRECTIONS FOR BAKING THE PIZZA:
Place a pizza stone in the lower third of the oven. Heat the oven to 500°.
Turn the dough out onto a lightly floured work surface and divide into two equal pieces.
Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is melted well, about 8 to 12 minutes.
Repeat with remaining ball of dough for second pizza or wrap well and freeze for later use.