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+## Overnight Sourdough Pizza Crust (with 60% whole wheat)
+
+**JMonkey**
+
+
+> This recipe makes four doughballs, each of which will make a pizza
+> that's about 12" in diameter. They freeze well, and will keep for at
+> least a month. To use a frozen doughball, just transfer it to the
+> fridge the night before you want to bake. Then follow the baking
+> instructions as written.
+
+> If you wish to make this as a 100% white flour pizza, reduce the
+> water to 510 grams. 
+
+**Formula**
+
+* Whole wheat flour: 60%
+* All-purpose white flour: 40%
+* Water: 80%
+* Olive oil: 5%
+* Starter accounts for 2% of the flour at 60% hydration
+
+**Ingredients**
+
+* Whole wheat flour: 420 grams
+* AP flour: 290 grams
+* Water: 570 grams
+* Salt: 15 grams
+* Olive oil: 36 grams
+* Whole wheat starter: 25 grams
+
+
+The night before, dissolve the starter into the water, and then add
+the salt and the oil. Finally, mix in the flours, until everything is
+nicely mixed. Then, let it rest for about an hour, and then do three
+stretch and folds with about 20-30 minutes between each. Cover the
+dough, and let it rise all night.
+
+The next morning, see whether the dough has risen enough (8 - 10 hours
+is usually enough) and then divide it into 4 doughballs of about 340
+grams a piece. Two dough balls go into the plastic baggies in the
+fridge, while the others go in plastic baggies in the freezer.
+
+Remove the fridge doughballs two hours before baking, and shape them
+into tight balls. Then cover each with a cereal bowl. While they warm
+up, prepare the toppings.
+
+**Tomato sauce (for two pies -- makes more than you'll probably
+need)**
+
+* 1 14 to 16 oz. can crushed tomatoes
+* Oregano: 1/2 tsp
+* Basil: 1/2 tsp
+* Garlic: 2 cloves, diced
+* Lemon juice or red wine vinegar: 1 Tbs
+
+Mix this up, and set it aside, adding salt if it
+needs it. Some canned tomatoes are already well
+salted. With the brand I use, though, I usually
+have to add 1/2 tsp or so.
+
+**Cheese blend (for two pies)**
+
+* Whole fat mozzarella, grated: 4 oz.
+* Parmesan, grated: 2 ounces
+* Feta, crumbled: 2 oz
+
+Other toppings are, of course, up to you. I like chicken sausage,
+black olives and mushrooms, myself. Roasted red bell peppers are
+awesome. Fresh tomatoes are great (under the cheese), when available,
+as are fresh basil leaves, added just after the pie comes out of the
+oven.
+
+**Shaping the pie**
+
+First, an hour before I'm ready to bake, insert a stone and set the
+oven as high as it will go. When you're finally ready to shape,
+generously dust a peel with semolina flour or cornmeal. Then, make a
+small pile of AP flour next to where you'll shape.  Coat your hands in
+flour, take a dough ball, coat it in flour on both sides, and then
+place it on your knuckles.  Bounce the dough on your knuckles in a
+circle, gently stretching the dough with each bounce. When it's
+halfway there, place it on the peel, and stretch it all the way out.
+Make sure you stretch the edges apart -- don't stretch across the
+dough, because the center will be fairly thin and will tear.
+
+Before adding the toppings, make sure that the pie will move on the
+peel.  Then add sauce, cheese and toppings, and bake on the stone for
+9-11 minutes. Let it cool for a few minutes on a rack before cutting
+into slices.