Sourdough Pizza Crusts

Combine flour sourdough starter water oil sugar milk powder yeast and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.

Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled about 1 hour.

Preheat oven to 425 degrees F (220 degrees C).

Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.

Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.