To get the dough going, take 1 cup of the starter and mix with 1/2 cup water.
Add up to 1 cup of flour, in 1/4 cup increments. You want your dough to be a bit on the wet and sticky side at this point.
Mix well, cover and allow to sour for 3-12 hours. I usually only go at 3, because I am not organized enough to think ahead 12 hours, and my family is not as fond of the sour taste as I am.You can also allow the dough to rise once at room temperature, then deflate it and cover it up to stash in the refrigerator overnight. The next day, you can remove it and stretch it into its pan. Let it warm up until it’s a little puffy, then proceed. After it has soured to your liking, mix in 1 Tablespoon Celtic salt, and 1/4 cup olive oil and mix well. You might have to get your hands in there to get it all mixed in. You can add 1/4 cup honey at this point as well, if you like your crust to be a bit “sweeter”.Sometimes I do this, just to make the kiddos happy. You can also add tasty pizza crust additions like basil, oregano, salt, or garlic. Whatever you want to get the crust of your dreams! Roll out your crust on an oiled pizza pan, pizza stone, or baking sheet and “dock” with a fork. I prefer to use a baking stone to make my pizza, as it turns the pizza a deep golden brown color with a nice, crispy crust.
If your dough is a bit sticky, you may want to grease your pan or put some flour down to prevent it from sticking to the stone when you bake it. This means making little holes all over the crust to allow air to flow through.
Bake in a preheated 450° oven for 10 minutes.
Remove the crust and add your toppings.
Return to the oven for an additional 15-20 minutes until the cheese is melted and bubbly. Allow to cool for 5 minutes before slicing. This lets the cheese, sauce and toppings “settle” and you won’t have as much of an issue losing them when you serve.
Another option? Instead of baking the crust first, you can leave the cheese off for the first twenty minutes of total cook time. Add it for just the last ten minutes, which will let some of the liquid from the sauce to evaporate. Melted cheese has a tendency to trap moisture and it can make your dough soggier than it needs to be.
