Sourdough Pizza Crust - sugar

Method

• FOR THE SOURDOUGH STARTER: Stir sugar into warm water in medium bowl.
• Sprinkle yeast over top.
• Let stand for 10 minutes.
• Stir together to dissolve yeast.
• Add flour and salt.
• Mix well.
• Pour int large ice cream pail or other 4 quart container.
• Do not use metal container.
• Cover top with 3 layers of cheesecloth.
• Let stand at room temperature for 3 to 5 days.
• Stir 2 or 3 times each day.
• Mixture will grow in volume and look bubbly the first day, then settle.
• The mixture will also separate but stirring will bring it together.
• Starter is ready when it has a sour not yeasty, smell.
• Mixture may now be kept in 2 quart jar or other plastic container.
• Cover and refrigerate.
• TO REPLENISH STARTER: For each 3/4 cup starter used, add 3/4 cup each, of flour and water and 1 teaspoons sugar.
• Mix well.
• Cover.
• Let stand at room temperature until bubbly.
• Refrigerate.
• FOR THE PIZZA CRUST: Mix all 6 ingredients in medium bowl.
• Roll out onto lightly floured surface.
• Press in greased 12 inch pizza pan, forming rim around edge.
• Add toppings of your choice.
• Bake on bottom rack in 425F oven for about 15 minutes.
• Cuts into 8 wedges.
• Companys Coming.