Sourdough Pizza

This is the method I use for making sourdough pizza. I use Jim Lahey's "biga" method from his book, "The Sullivan Street Bakery Cookbook." A non-affiliated link to his book(s) is below. https://www.thriftbooks.com/a/jim-lahey/222863/ https://www.barnesandnoble.com/s/%22Jim%20Lahey%22?Ntk=P_key_Contributor_List&Ns=P_Sales_Rank&Ntx=mode+matchall Recipe: 350 g lukewarm water 100 g fully-fermented starter 400 g all-purpose flour 1 teaspoon salt Toppings: Crushed tomatoes Raw minced garlic Shredded mozzarella Sliced mushrooms Bell peppers Kalamata olives Banana peppers Red onions Pepperoni Timeline: 7-8 a.m. Mix dough 30 mins later - turn dough 1-2 p.m. Shape dough on baking sheets 4-4:30 p.m. Flatten / decorate pizzas Bake 450 F for 15 mins, then rotate in oven, and bake an additional 10-15 mins. Using darker baking sheets may decrease cook time Connect with me: Ravelry: MercyTriumphs Instagram: instagram.com/slowcrochetYT Email: slowcrochetYT(at)gmail.com