Sourdough Pizza Dough

Step 1: Pre-Ferment: Combine all of the pre-ferment ingredients and stir to distribute the starter evenly; it should have the consistency of wet dough. Place the dough in a clean, lightly oiled bowl with plastic wrap, and let it ferment for 6 to 8 hours at room temperature. It will nearly double in size. It can be used immediately or held for up to 4 days in the refrigerator.

Step 2: Pizza Dough: Cut the pre-ferment into 10 - 12 pieces and place in mixing bowl. Pour in the water and stir, or use your hands to incorporate the starter with the water.

Step 3: Add the flour, salt, yeast, sugar and olive oil. Using the paddle attachment, mix on the lowest speed for one minute. The dought will be course and very tacky. Allow the dough to rest for 5 minutes to fully hydrate the flour.

Step 4: Switch to the dough hook and mix on medium-low speed for three minutes or until the dough is smoother, soft, supple and slightly sticky.

Step 5: Spread one teaspon of olive oil on work surface, and then transfer the dough to the oil surface, using a bowl scraper. Rub your hands in the oil , then stretch and fold the dough by reaching under the front of the dough, stretching it and then folding it back on top of the dough (like a letter). Repeat this folding technique from the back end and both sides. Flip the dough over and tuck into a ball.

Step 6: To make individual size pizzas, divide the dough into 5 equal pieces, each weighing about 8 ounces. Form each piece into a ball and place in a sandwich size freezer bag that has been misted with spray oil. Seal the bag and refrigerate overnight or up to 4 days, or it may be frozen for several months.