1 c. sourdough start (I like Italian)
1 c. water (80*)
2 c. white, unbleached flour
1 T. sugar
1 1/2t. salt
1 1/4 c. white flour
DIRECTIONS:
1. Stir all ingredients except last flour
2. Knead in last flour for 5 min
3. Place in covered bowl and rise 8-12 hours
4. Roll out on a large, greased and corn-meal sprinkled pizza pan
5. Spread 1 can tomato sauce (8oz) and 1t. dry basil on top
6. Sprinkle 1 1/2-2c. mozzarella cheese and desired toppings on top
7. Rise 2 hours, if desired, if not go ahead and bake for the longer time amount
7. Bake at 425* for 13-15 min
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