If you have sourdough starter consider this Recipe from King Arthur Baking. If you don’t have sourdough starter the recipe below makes a good pizza crust too.
Adapted from Easy Peezy Pizza Dough
9 ounces (1 cup plus 2 tablespoons) water
2 tablespoons olive oil
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1 packet quick rise yeast or 1 tablespoon instant yeast
Put the water and olive oil in the bowl of your bread machine. Then add the flour making a small well in the center of the flour. Into the well add the salt, sugar and yeast. Select the pizza dough cycle. Once the cycle completes deflate the dough and form a ball.
Spray a large bowl with cooking spray and roll the dough around to coat. Cover the dough in the bowl with plastic wrap and place a towel over the plastic wrap. Let rise for at least 30 minutes.
Divide the dough into 2 equal parts. Put one half in a bread bag and seal with a twist tie. Refrigerate until ready to use but be sure to use within 7 days.
Baking the dough
Preheat a pizza stone or an upside down half sheet pan in the oven to 450°.
On a sheet of parchment paper roll one half of the dough into a circle approximately 16 inches in diameter. Brush the dough with olive oil and bake for 6 minutes. The crust is now ready for toppings.
To use the refrigerated dough
The dough will be easier to shape after being refrigerated. When ready to use put the dough in a bowl sprayed with cooking oil. Cover with plastic wrap and place a towel over the plastic wrap. Let the dough warm to room temperature. This will take 4 – 6 hours. Continue with baking the dough.