Step 1

Pour the starter into a stand mixer with a dough hook or large mixing bowl.

Step 2

Pour the dry ingredients and 1/2 Cup water over the starter.

Step 3

Knead the dough in the mixer or by hand about seven minutes or until the dough forms a relisient ball. The dough should clear the sides of the bowl.

Step 4

Place the dough in a oiled container and allow to double in size. The amount of time required for this is all about your starter. If it is recently fed and you use yeast, it will take about 2 to 4 hours. *(see notes)

Step 5

Once the dough is doubled in size, flatten the dough to remove air.

Step 6

Divide the dough into two for two small 12 inch pizzas using a small oiled pizza pan or baking stone. For one large pizza use an oiled 9 x 13 inch baking sheet.

Step 7

Press the dough inot the oiled pan. It will tend to shrink away from the pan edge.

Step 8

Allow the dough to relax about 15 minutes and then again form the dough into the corners or the oiled pan.

Step 9

Cover the raw pizza dough and let it rise until you are happy with the crust height.

Step 10

Preheat oven to 450 degrees F.

Step 11

-Par Bake RAW thin crust pizza 5 minutes.

Step 12

Remove from heat and spread on sauce and toppings. Bake Unil toppings are sizzling and the crust is browned. About another 8 minutes.

Step 13

-Par Bake RAW thick crust pizza 10 minutes.

Step 14

Top with sauces and toppings and bake another 8 to 10 minutes or until the crust is evenly browned and the toppings are bubbling and browned.