Sourdough Pizza Dough

• 2 tablespoons (1 oz / 28.5 g) mother starter (page 42), cold or at room temperature
• 6 tablespoons (3 oz / 85 g) water, at room temperature
• 3/4 cup plus 2 tablespoons (4 oz / 113 g) unbleached bread flour
• All of the sourdough starter (8 oz / 226 g), cold or at room temperature
• 1 1/2 cups (12 oz / 340 g) lukewarm water (about 95F or 35C)
• 4 cups (18 oz / 510 g) unbleached bread flour
• 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
• 1 teaspoon (0.11 oz / 3 g) instant yeast
• 2 tablespoons (1 oz / 28.5 g) sugar, or 1 1/2 tablespoons honey or agave nectar
• 2 tablespoons (1 oz / 28.5 g) olive oil
• 1 can (28 oz / 794 g) crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional)
• 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano (optional)
• 1 teaspoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed
• 2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination
• 1 teaspoon salt, to taste
• (makes 4 cups)
• 2 cups olive oil
• 2 tablespoons dried basil
• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon dried thyme
• 2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, pressed and lightly sauteed in 1/2 cup of the olive oil
• 1 tablespoon kosher salt or coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chile flakes (optional)
• 1 teaspoon sweet or hot paprika (optional)
• (makes about 2 cups)
• 1 cup olive oil
• 4 teaspoons sweet or hot paprika
• 4 teaspoons chile flakes
• 1 large clove garlic, peeled
• 1/4 teaspoon salt (optional)
• (makes 1 cup)

1. To make the starter, combine all of the ingredients and stir to distribute the mother starter evenly; it should have the consistency of wet dough.
2. Place the starter in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and let it ferment for 6 to 8 hours at room temperature.
3. It will swell considerably and nearly double in size.
4. It can be used immediately or held for up to 4 days in the refrigerator.
5. To make the pizza dough, cut the starter into about 12 pieces.
6. Pour the lukewarm water into a mixing bowl, add the starter, and use your hands to break up the starter and incorporate it with the water.
7. Add the flour, salt, yeast, sugar, and olive oil.
8. If using a mixer, use the paddle attachment and mix on the lowest speed for about 1 minute.
9. If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
10. The dough should be soft, coarse, and very tacky.
11. Let the dough rest for 5 minutes to fully hydrate the flour.
12. Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 minutes, until the dough is smoother, soft, supple, and very tacky or slightly sticky.
13. Follow the instructions on page 68 for shaping, topping, and baking.
14. In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste.
15. Store in a tightly covered container in the refrigerator for up to 1 week.
16. In a bowl, whisk together all the ingredients.
17. Let sit at room temperature for 2 hours before using.
18. In a saucepan, combine the olive oil, paprika, chile flakes, and garlic and bring to a boil over medium heat.
19. Reduce the heat to low and simmer gently for 10 minutes.
20. Remove from the heat and let cool for 30 minutes.
21. Strain the oil into a jar, add the salt, and let cool completely.
22. Cover and store in the refrigerator for up to 2 weeks.

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Taken from www.epicurious.com/recipes/food/views/sourdough-pizza-dough-381434 (may not work)