SOURDOUGH PIZZA CRUST MADE WITH SKAGIT WHEAT BERRY BLEND HOME-MILLED FLOUR.
Make Ahead and Freeze Instructions

Ingredients:

• 100 g sourdough starter discard or active starter
• 12 g fine sea salt 
• 30 g olive oil
• 450-500 g flour freshly milled from Oatman Farms ROC® Skagit Wheat Berry Blend (or use Skagit Blend Whole Grain Flour)
  
• 350 g water 

*Combine flour varieties or try this with other flour varieties, however, this will not work with Sonora flour alone.

Yield: 4 pizza crusts

PREP WORK (Day Before)

1. Measure using a scale & Mix the dough: Mix everything together in one bowl until the dough is well hydrated. It should not be stiff and should be sticky and scraggly.
2. Cover and let hydrate for 30 minutes.
3. First stretch and fold: Wet your hands, and perform a series of stretch and folds, pulling half of the dough upward and folding it over itself, then turning ¼ turns to complete one full circle. Cover and let rest.
4. Wait 30 minutes. Complete 2 more sets of stretch and folds, then let sit out overnight.
5. Morning stretch and folds: In the morning, perform 2 more sets of stretch and folds, then place in the fridge to cold ferment.
6. Cold ferment: You may use that evening or leave in the fridge for another 24 hours MAX.

PROCESS (Baking Day)

1. Preheat your oven to 450°F.
2. Prepare the dough: Work with the dough when it's cold. Divide into four pieces.
3. Roll out the crust: Generously flour your surface and the dough ball. Using a rolling pin or your hands, stretch to a circle no more than 13 inches wide. At 13 inches, this will be a thin, crispier crust. Keep the circle smaller based on your preference. You will flip and roll out a few times—make sure your surface is very well floured. 
4. Transfer to baking stone: Place the rolled out crust on a round pizza baking stone that has been generously pre-floured with a combination of cornmeal and flour.
5. Once placed on the stone, use a fork to poke holes in the crust.
6. Pre-bake: Pre-bake for 5-8 minutes.
7. Add toppings: Take out, dress with sauce, toppings, and cheese.
8. Final bake: Place back in the oven until the cheese has melted and is bubbly, another 8-10 minutes.

MAKE AHEAD AND FREEZE

Making ahead and freezing converts some of the starch to resistant starch (which is easier to digest and may offer health benefits) and is also extremely helpful for quick dinners.

To Freeze:

1. Make all 4 crusts ahead of time.
2. Cook them for around 7 minutes (par-baked).
3. Wait for them to cool completely.
4. Freeze them together between sheets of parchment paper.

To Use Frozen Crusts:

1. Pull out 15-20 minutes before cooking to unthaw.
2. Top with desired toppings.
3. Cook for 10 minutes in a preheated 450°F oven.

QUICK PIZZA TOPPING IDEAS

BBQ Chicken: BBQ sauce, mozzarella, sharp cheddar cheese, rotisserie chicken & jalapeños

Onion & Butternut Squash: Red sauce, caramelized onion, roasted butternut squash, mozzarella, feta, red chili flakes