Sourdough Thin Crust Pizza Dough

I tried a quick pizza dough for the pizza ball recipe I made tonight. This makes enough for two 13 x 18-inch thin crust pizzas, 4 servings each. I used 1/2 the recipe for the pizza balls.

Ingredients:

• 300 grams (1 1/3 cups) room-temperature (about 72°F) water
  (I subbed in 2 ounces sourdough for 1 ounce of bread flour and 1 ounce of water - about 30 grams of each)
• 3/4 teaspoon sugar
• 2 1/2 teaspoons instant or other active dry yeast
• 2 tablespoons olive oil
• 250 grams (1 1/2 to 2 cups) bread flour
• 250 grams (1 1/2 to 2 cups) white whole wheat flour
• 3/4 teaspoon salt 

Instructions:

1. In a stand mixer, stir together the sourdough (if using), water, sugar, yeast and let it proof 5 minutes or so while you measure out the flour.
2. Pour the oil into the mixer bowl.
3. Mix flours with salt in another bowl, then add to other ingredients in stand mixer and knead until well blended, probably a couple of minutes. (I started with a wooden spoon, but switched to the dough hook.)
4. The dough should form a loose ball and clean the sides of the bowl.
5. Pull the dough out of the bowl, spray with some cooking spray or grease with some olive oil.
6. Replace the dough, flip it over to get both sides in oil. (Or spray it as well.)
7. Cover the bowl and let it rest at room temperature until the dough has doubled in volume.
   (This may be from 1.5 to 2 hours.)
8. Divide the dough in half for most pizza recipes.
9. If you are not making up the pizza immediately, put the dough in a lightly greased freezer bag. (I put one in refrigerator for dinner, and froze one.)

Carole's Notes:

This dough was easy to roll out. It worked great for the pizza rolls. I thawed out a piece a week or so later, and used it for a thin crust flat bread. This worked as well.

Lightly adapted from http://debbiekoenig.com/2010/06/09/jim-lahey%E2%80%99s-mushroom-pizza/