Ingredients

• 2 cups proofed sourdough starter
• 1 tsp salt
• ½ cup water
• 2 Tbsp oil
• 3 cups whole wheat flour

Instructions

• Put all ingredients in bread maker and knead for 6 minutes
• Divide the dough into 4 equal portions and form into balls.
• Roll the balls into 12 to 13 inch rounds about 1/8 inch thick.
• Place on parchment paper.
• Cover and allow to rise until it reaches desired thickness. (1 to 2 hours.)
• Place baking stone in cold oven and preheat for 1 hour at 500.
• Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone.
• Bake for 20 to 25 minutes, or until crust is brown.
• Remove from oven with bakers peel.