Sourdough Pizza Dough - Abm

Ingredients

• 3 1/2 cups bread flour
• 1 tablespoon vital wheat gluten
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3/4 cup sourdough starter
• 3/4 cup water
• 1 teaspoon instant yeast

Directions

1. 1

   Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).

2. 2

   Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).

3. 3

   Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.

4. 4

   Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.