No Knead Sourdough Pizza Crust. The only thing bad about this is you have to think really far ahead. 18 hours or more.
In a large bowl add-
1 cup active, bubbly sourdough starter (any hydration level)
1 cups warm water
Beat with a whisk to completely dissolve the sourdough in the water, then add:
3 cups all purpose flour
2 tsp salt
Mix with a wooden spoon until it comes together in a shaggy, wet mass. Scrape the dough into a clean bowl, big enough to let the dough rise to at least double. Cover it with plastic and let it sit at room temperature for about 18 – 24 hours until doubled in size. Dump dough onto a floured board and with floured hands fit into pizza pan. The dough will be soft and you may have to spray it with cooking spray as you work to keep it from sticking to your hands.
Cover with toppings. Bake 425 degrees about 20 minutes.