Makes 3 12” crispy thin crusts or 2 12”-14” thicker crusts
NOTE: The important part of this recipe is that the amount of active sourdough starter (stirred well) should be about equal in volume to the total amount of flour used (1½ cups of each). This is a recipe where the actual weight of the ingredients isn't as important.
*You can, at this point, freeze them for later use. Just take a quart size zipper seal plastic bag, put in about a ¼ teaspoon of olive oil, work it around, stick one dough ball in, spin it around a bit to coat it and place in the freezer. When you are ready to use, just remove from the freezer and let sit at room temperature for a few hours and it’s ready to go