Sourdough Pizza Crust

I love pizza but sometimes I'm disappointed in the crust. A lovely customer I met at work gave me this fermented pizza crust recipe and although her instructions and ingredients were a bit vague she was very insistent that I leave it on the bench top for 12 to18 hours and then refrigerate for a day or two before use to bring out the sourdough flavour. The Tefal Cuisine Companion mixes the dough to perfection in a matter of minutes and the dough is then placed in a large oiled lidded plastic container to ferment.

Note: This recipe made 2 x 33cm pizza crusts.
Note: I bake my pizzas on a pizza stone in my Weber BBQ. After 15 minutes I remove the tray and place pizza directly on stone to complete baking.

1/4 teaspoon Active Dry Yeast
200 gms Bread Flour
325 gms Plain Flour
10 gms Salt
20 gms Olive Oil
300 gms Warm Water

Insert Kneading Blade. Stopper out
Add all ingredients in order listed.
Select Pastry P1:2mins30sec. Do not allow to continue to proving function.
Remove dough and place in a large lidded plastic container which has been brushed with olive oil.
Leave on bench top for 12-18 hours or until doubled in volume with lots of air bubbles then refrigerate for 1 to 2 days before use to bring out the sourdough flavour.
When ready to use, preheat oven 220 deg and place pizza stone in oven.
Divide the dough in half and place on oiled 33cm pizza trays.
Using the tips of your fingers pat out the dough starting from the middle and patting out to the outer edge of pizza tray, if dough keeps shrinking leave for 5-10 minutes before resuming.
Top dough with ingredients of choice, drizzle with olive oil and bake in hot oven until done.