1 cup sourdough starter-I maintain a high moisture starter. If you have a low moisture starter you will need to add additional liquid.
1 cup flour
1/4 cup of oil
Herbs & Spices
This makes a large flat crust. If you like your crust thicker, you can increase to 1.5c starter and 1.5c flour with 1/3 c oil.
Mix herbs and oil into the sourdough starter in a medium bowl. Add in the cup of flour. Knead together until dough is smooth. Let rest for 20-30 minutes. I recommend actually starting your dough 12-24 hours before you want to use it. It allows it time to ferment and adds a nice depth of flavor. We really enjoyed chopping up some sun dried tomatoes (in oil) and mixing them into the dough. If you allow your dough to sit at room temperature for a while make sure to cover with a moist cloth.
Spread on pizza pan, add sauce of choice and toppings of choice. Cook at 425 degrees for 12-18 minutes on lower rack. Enjoy!
Excuse the not great pictures, my camera was out of commission at the time!