Sourdough pizza crust
Sourdough Pizza: (Based on Maggie Glezer's Pizza Napoletana crust)
I've fiddled around with this recipe quite a bit, finding the right amount of levain and durum to suit my tastes, and here's what I have settled on. The key to the big bubbles and flavor is a minimum 24 hours in the fridge, maximum 3 days. There's lots of instructions on how to make good pizza in a home oven, my setup is as follows: Stone on the bottom of oven (gas in my case), pre-heated at 550F for an hour. Pizza goes in on parchment, when the crust just starts to get toasty looking I put the broiler on until the top bubbles just begin to char.
150g Levain (100% hydration)
255g Water (room temp)
100g Fancy Durum Wheat Flour
325g Unbleached Bread Flour
Mix all ingrediants together until a rough dough is formed, let rest for 30 mins.
Kneed until smooth, rest on bench for an hour.
Divide into two equal pieces, form into balls.
Wrap in oiled plastic.
Place in fridge for 24-72 hours.
Take dough out of fridge at least one hour before baking.
Hope it works for others as well as it has worked for me.