1 1/2 cups unbleached bread flour -- 7 1/4 oz.
1 cup traditional or white whole wheat flour -- 4 3/4 oz.
1 cup durum flour -- 4 1/2 oz.
2 tablespoons packed brown sugar or honey
1 teaspoon fine sea salt
1/4 teaspoon instant yeast
1 cup sourdough starter *
2 tablespoons extra virgin olive oil
3/4 - 1 cup warm bottled water

Make sure the starter is well-fed, poufy and ready to go.

In the bowl of a stand mixer, whisk together the bread flour, whole wheat flour, durum flour, brown sugar, salt and yeast. Add the starter, olive oil, and 3/4 cup of the water. With mixer on low speed, mix and knead 3 minutes until dough begins to come together. increase mixer speed to medium and continue mixing and kneading 3-4 minutes, dribbling in more water as needed to make a smooth soft and springy ball of dough. The dough should be tacky but not sticky and can stick just a little to the bottom of the bowl.

Transfer dough to a floured surface and knead 1-2 minutes longer. Place dough into a lightly oiled biowl, cover with plastic wrap and set aside to ferment until almost doubled in size, about 3 to 3-1. hours. Time be be shorter, depending on the conditions in your kitchen.

Transfer dough to a floured surface, trying to de-gas as little as possible. Divide dough into 2 or 3 pieces and form the pieces into round balls. Place the balls of dough into lightly oiled Zip bags and refrigerate until ready to use.

About 2 hours before ready to bake, remove a dough ball from its Zip bag and place onto a peel sprinkled liberally with cornmeal. Allow to come to room temperature. Preheat oven to 475 degrees for at least 30 minutes to heat the pizza stone thoroughly.

Add desired toppings -- bake 9-11 minutes.

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Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved