By request, Pizza Crusts

Barbara has requested my recipe for pizza crusts.
Sorry, I don't really have an exact formula for crusts. I don't measure anything and each batch is different than the last.

For the basic crust I start with about a cup of sourdough starter.
Then I combine a cup of warm water, yeast and a teaspoon of sugar. When the yeast is nice and bubbly I add it to the starter with about 1/4 C of olive oil.
I combine the liquids with a cup of flour and a teaspoon of salt. I'll work the dough, adding additional flour a 1/2 C at a time until it "feels right." Then I turn it out onto the kitchen counter to knead for 15 minutes.
Then the dough goes back into an oiled mixing bowl to rise for two hours.
Knead again, divide and roll into balls (size is dependent upon how wide and thick I want) that I'll roll out and under-bake on a preheated stone @425 degrees.
I'll freeze the underbaked crusts and pull them out when I want a quick meal or a snack. They thaw in 5 minutes.

Variations:
Sometimes I'll add a cup of grated Kraft Parmesan or Romano cheese with ¼ C of dried basil to the first cup of flour.

Recently I've started using whole grain flours. They tend to be “thirstier” than white flour. I use about a 60/40 ratio of whole grain to white flour and I've found that it comes out better if I leave the dough “wetter” when I set it aside to rise. I'll use olive oil on my hands to knead rather than flour which makes it easier to work with the sticky dough plus it finishes with a nicer texture and flavor.

I've also been making crusts with rye flour and 2 tablespoons of caraway seeds to make Reuben Pizzas. Use the Zingerman's Russian Dressing for sauce and top with sauerkraut, corned beef or pastrami, and swiss cheese.