Instructions

1. Stir your unfed sourdough starter well to incorporate any liquid on the top before measuring out 1/4 cup*. Place the sourdough starter, water, salt, and yeast in a stand mixer fit with the dough hook. Beat the dough on low speed with the dough hook for 10 minutes. The dough will be very tacky and soft, but it shouldn’t stick too much to your hands if you touch it lightly. Don’t worry if the dough seems too sticky at first–sourdough is a wet dough and it will firm up and tighten after it proofs. Form the dough into a ball and transfer the dough to a greased bowl. Cover and let rise in a warm place for 2 hours.
2. After 2 hours, punch the dough down and fold it a few times before returning it to the bowl and covering to rise for another 2 – 3 hours to double in size.
3. When you are ready to make the pizza, place a pizza stone in the grill or oven and preheat to the hottest temperature you can get for at least 20 minutes. This will get the pizza stone super hot.
4. While the pizza stone heats up, form your pizza. Dust a large piece of parchment paper with flour. Stretch the dough out into a 15 inch circle on the prepared parchment paper. Spread the tomato sauce over the unbaked pizza crust, using the back of a spoon to spread it evenly, leaving about an inch around for the crust. Tear the fresh mozzarella into medium size pieces, sprinkling them over the sauce. Top with any additional toppings if using!
5. Place the pizza on a flat surface to transfer it to the hot pizza stone. Bake the pizza for 6 to 7 minutes if using a grill or 10 to 15 minutes if using an oven, or until the pizza is golden brown and bubbling.
6. Garnish with fresh basil and parmesan before slicing and serving hot!