Best ever pizza dough, NO OIL so hard to handle.

Recipe

200gr of your discarded starter...............I find pure white gives most authentic, taste and look.

500gr white bread flour.............................I used  Organic Canadian strong white ( get that online from Shipton Mills)

280 - 300gr water....................................this depends on your flour mine works best with 280gr with above flour

4-6gr  Sea Salt.................................................depends on your tastes, obviously the less we use the better, I use 5g

I mix together starter, flour and water (don't add all your water straight away, start with 280 then adjust according to your flour)  in my machine mixer until just combined.  I leave for 10 mins then add salt and then  mix on medium for 5 mins.  Check your dough is springy and smooth,  if so its ready.  Cut into 3 portions and shape into a round ball by cupping hand over portion and rotating in a circling motion still you get a nice round shape.

Right !!!   heres the science part, although I cant explain it. 

 modification to recipe is here  >>>>>>>>>>    http://sourdough.com/blog/pizza-crumb-picspre-baked

if i want to use the pizza that day i place the balls into a large slightly oiled container, covered with cling film and leave it between 3 - 8 hours..........Now the longer it sits the softer it gets and the harder to handle it is.  However the taste is so much better.   If i am not using straight away I put the balls into a plastic bag in the fridge, they have been happily sat there for up to 4 days and I have used with the same success.

When i take the dough out of the fridge I take it  out the plastic bag and place in an oiled contained. I have had success with waiting as little as one hour before shaping and cooking ( easier to handle at this stage)  OR  left it as long as 16 hours (in a cool room) before shaping and cooking.

The above still works, however it's now quicker and simpler in my modification 

Cooking

I always part bake the dough before topping just 2 - 3 mins each side  at the highest , in a preheated oven.

To stop dough rising like a pitta bread i fork it all over. If i forget to fork it i just burst the explosion before topping

If i want a really thin cracker like base  I try to get the dough as thin as i can then I part bake it on both sides 3 mins each side before topping.  Your oven heat will be the guide to how long you part bake.

I always bake my pizza as high as my oven goes.

Using coarse semolina flour on your peel or parchment gives a nice extra chew and flavour to the base

Variations

I sometimes throw rosemary  or other herbs in the dough with the salt just to mix it up the tatse of the dough.

O fcourse Topping  is of your choice.  My favourite is ham, cheese and onion or avocado, rocket and chilli oil.

I promise you all with out the oil the Pizza dough is just so much nicer in taste and texture...........HEYHO !!  and its healthier.