Mix starter, warm water and yeast, in a fermentation container, until well combined. Add the flour and salt. Combine with a dough whisk until uniform. Put a lid on it loosely and let the container set on the counter for 2 - 3 hours. Use or refrigerate for up to 4 days. I like the flavore after 24 hrs. Place pizza stone on oven rack in the second highest position. Pre heat oven to 500 degrees. Place dough on floured work surface. Divide it in half and form 2 smooth balls. Cover with plastic wrap and let rest for 20 minutes. Take one ball at a time and lightly press into an 8 inch circle. Stretch and turn the dough out, into a 12 inch circle. Flour a peel very well. Transfer the round to the peel. Stretch and turn the dough out, into a 13 inch circle. Top with 1/2 cup sauce, toppings and cheese. Slide the pizza off of the peel onto the stone. Bake for 5 minutes. Turn the oven to broil and broil the pizza for 1 - 2 minutes, or until the top is how you like it. Remove the pizza from the oven and reset to 500 degrees. Make the second pizza same as the first. Pizzas should rest for a few minutes to let the cheese firm up before cutting.
Don’t use too much topping and pre cook your toppings to remove some oil and moisture. Be very gentle with the dough.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.9mg||0 %|
|Sodium 234mg||8 %|
|Potassium 87.2mg||2 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 35g|
|Protein 5.6g||8 %|
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Calories per serving: 178
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