I keep thinking of ways to use my stock of sour dough mix idling in the refrigerator. Then I came across this idea and it far exceeds my Honey Wheat Pizza Dough in my earlier blog writings...
Sour Dough Pizza Dough
2 tsp. of yeast
1 cup plus 1 tsp. of lukewarm water
2 1/4 to 3 c. bread flour
1/2 c. sour dough starter
1/4 c. grated Parmesan cheese
2 T. olive oil
2 1/2 T. sugar
2 tsp. salt
1/2 tsp. of oregano
1/2 tsp. of basil
1/4 tsp. of crushed pepper flakes
Add Yeast to lukewarm water, let it sit for 5 minutes, then add 3/4 c. of bread flour , stir, and let this sponge dough sit for half an hour. I use the pan in the bread machine for this step. Then add all the ingredients, except about 3/4 c. of flour, into the bread machine pan, set the machine on dough mode, and let the machine knead the dough, keep watching the dough to be sure it forms into a ball, add the rest of the reserved bread flour until it is a firm ball,{ keep pinching it until, it is not too sticky...and has a good consistancy to roll out...) After the machine is dough with the dough, take it out, and let it sit in the refrigerator for 6-8 hours to develop the yeast. then take it out, and let it rise in a warm oven, when it was started to warm and rise, use corn meal on the bottom so it doesn't stick to the pan...divide it into 2 large crust, 4 medium crusts, or 8 personnel pan crusts {William Sonoma has great heavy duty personal pizza pans} Whatever pan you choose, make sure it has a heavy duty thickness to it. Let rise until the dough doubles in size.
Precook the crusts for 5-6 minutes at 425 degree oven. Then let cool and wrap it and freeze for later.
Then add pizza sauce. Add dried basil, and your choice of pizza toppings.... Then lots of mozzarella cheese.
Bake for another 10-15 minutes until slightly brown on top.
This has a mixture of flavor combos in the crust, besides melting in your mouth. Enjoy!
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