Sourdough Pizza

In a large bowl, combine water, olive oil, and starter. Add flour and yeast and blend together with a large wooden spoon. Allow to rest for 5 to 1- minutes.

Pour onto a work surface and add salt. Knead for about 5 minutes until the dough becomes smooth and elastic.

Place the dough in a greased bowl and flip the dough over so the greased side is up. Cover with plastic wrap and allow to rise for about 1 hour.

Place a baking stone onto the bottom rack of your oven and preheat the oven to 550 degrees Fahrenheit.

Sprinkle a pizza peel with cornmeal and press dough onto peel to form a large round.

Transfer the dough from the peel to the stone and parbake for 5 to 10 minutes.

While the dough is baking, prepare the sauce and toppings.

Make the Sauce

In a medium saucepan, heat the oil over medium-high heat and sauté the garlic for about 30 seconds. Add the crushed tomatoes, all seasonings, and sugar. Cook until heated through, 1 to 2 minutes.

Using a slotted spoon, place sauce over the parbaked pizza to your liking.

Sprinkle both cheeses over the sauce.

Add toppings as desired.

Drizzle the entire pizza with olive oil.

Bake pizza for approximately 10 minutes or until the cheese is melted.

Remove from oven and scatter basil over the top.