Sourdough Pizza

I'm always on the prowl for new uses for sourdough for Bertha (she can be so demanding). I had some tomato sauce left and mozzarella so I though this would be a good use.

Sourdough Pizza (Adapted from King Arthur Flour)
Makes 2 thin crusts

1 c sourdough starter (unfed, straight from the refrigerator)
1/2 c warm water
1/2 t yeast
pinch of sugar
2 - 21/2 c flour
1 t salt
2t dried basil
1t oregano
olive oil for cooking
Toppings as desired

Spoon 1 cup of starter into a bowl. Add yeast and sugar to the warm water and let sit for 10-15 minutes until bubbly. Add to sourdough starter. Add 1 c of flour, salt, and herbs. Use dough hook to incorporate flour, gradually adding enough flour to leave the dough sticky. Place dough in a greased bowl and let rise 2-4 hours (depending on room temperature).

Divide dough in half. Let dough sit for 15 minutes. Meanwhile oil two 15" round pizza pans (use a smaller one for thicker crust).  Press the dough into the pan.

Cover and let rise about 15-20 minutes until puffy. (or longer depending on room temperature). Top with sauce and mozzarella as desired. Bake at 500 until crust is brown and cheese is melted.

Since I didn't have so much sauce, I just dolloped spoonfuls over the pizza and filled it in with mozzarella. A little fresh basil and done! The rise times really will vary based on the temperature.