feat: add Sourdough Pizza Crust

cook/breads/Sourdough Pizza Crust.cook

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+>> source: https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe
+>> time required: 296 minutes
+>> image: https://www.kingarthurbaking.com/sites/default/files/2021-10/sourdough-pizza-crust.jpg
+>> serves: 2 12" pizzas or 1 14" round pizza
+
+Stir any liquid on top of your refrigerated @sourdough starter{227%g} back into it before measuring 1 cup (227 g) into a large mixing bowl.
+
+Note: This is a good opportunity to feed the remainder of your starter, if necessary.
+
+To make the dough: Weigh your @all-purpose flour{300%g}; or measure it by gently spooning it into a cup, then sweeping off any excess. In your #large mixing bowl{} or bowl of your stand mixer, combine the lesser amount of @lukewarm water{141%g}, the flour, @salt{1%tsp}, @yeast{0.5%tsp}, and @Pizza Dough Flavor (optional){4%tsp} with the sourdough starter.
+
+Mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about ~{7%minutes} using a stand mixer with its dough hook, until the dough cleans the sides of the bowl.
+
+Place the dough in a #lightly greased container{}, cover, and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and ~{4%hours}. For a faster rise, place the dough in a warm spot (or double the yeast).
+
+For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Drizzle two 12" round pizza pans with olive oil, and brush to coat the pan evenly.
+
+Place the dough in the pans, cover, and let rest for ~{15%minutes}. After this rest, gently press each piece of dough toward the edge of its pan. If it starts to shrink back, cover and let rest for ~{15%minutes} before continuing.
+
+For a thicker, large pizza: Oil a #14" round pizza pan or 18" x 13" half-sheet pan{}. Place the dough in the pan and press it out to the edges, again giving it a ~{15%minute} rest before continuing if it starts to snap back.
+
+Cover the pan(s) and let the dough rise until it's as thick as you like.
+
+Toward the end of the rise, preheat your oven to 450°F.
+
+Sauce and top each pizza as you like, but don't add cheese yet (this ensures a crispy crust). Bake thin-crust pizzas for ~{5%minutes} before removing from the oven and adding cheese. For thick-crust pizza, bake for ~{10%minutes} before removing from the oven and adding cheese. Return to the oven and bake for 5 to ~{7%minutes} more, until the cheese is melted.
+
+Remove the pizza from the oven and enjoy hot.
+
+Storage information: Store leftover pizza, well wrapped, in the refrigerator for up to five days.

docs/breads/sourdough-pizza-crust.md

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+---
+comments: true
+tags:
+  - bread
+  - king-arthur
+  - sourdough
+---
+# :pizza: Sourdough Pizza Crust
+
+![Sourdough Pizza Crust][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 2 12" pizzas or 1 14" round pizza | 5.23 hours |
+
+## :salt: Ingredients
+
+- :microbe: 227 g [sourdough starter][2]
+- 300 g all-purpose flour
+- 141 g lukewarm water
+- 1 tsp salt
+- 0.5 tsp yeast
+- 4 tsp Pizza Dough Flavor (optional)
+
+## :cooking: Cookware
+
+- 1 large mixing bowl
+- 1 lightly greased container
+- 1 14" round pizza pan or 18" x 13" half-sheet pan
+
+## :pencil: Instructions
+
+### Step 1
+
+Stir any liquid on top of your refrigerated [sourdough starter][2] back into it before measuring 1 cup (227 g) into a
+large mixing bowl.
+
+!!! note
+
+    This is a good opportunity to feed the remainder of your starter, if necessary.
+
+### Step 2
+
+To make the dough: Weigh your all-purpose flour; or measure it by gently spooning it into a cup, then sweeping off any
+excess. In your large mixing bowl or bowl of your stand mixer, combine the lesser amount of lukewarm water, the flour,
+salt, yeast, and Pizza Dough Flavor (optional) with the sourdough starter.
+
+### Step 3
+
+Mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about 7 minutes
+using a stand mixer with its dough hook, until the dough cleans the sides of the bowl.
+
+### Step 4
+
+Place the dough in a lightly greased container, cover, and let rise until almost doubled in bulk. Depending on the
+vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot (or
+double the yeast).
+
+### Step 5
+
+For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Drizzle two 12" round pizza
+pans with olive oil, and brush to coat the pan evenly.
+
+### Step 6
+
+Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press each piece of dough
+toward the edge of its pan. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
+
+### Step 7
+
+For a thicker, large pizza: Oil a 14" round pizza pan or 18" x 13" half-sheet pan. Place the dough in the pan and press
+it out to the edges, again giving it a 15 minute rest before continuing if it starts to snap back.
+
+### Step 8
+
+Cover the pan(s) and let the dough rise until it's as thick as you like.
+
+### Step 9
+
+Toward the end of the rise, preheat your oven to 450°F.
+
+### Step 10
+
+Sauce and top each pizza as you like, but don't add cheese yet (this ensures a crispy crust). Bake thin-crust pizzas for
+5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing
+from the oven and adding cheese. Return to the oven and bake for 5 to 7 minutes more, until the cheese is melted.
+
+### Step 11
+
+Remove the pizza from the oven and enjoy hot.
+
+### Step 12
+
+Storage information: Store leftover pizza, well wrapped, in the refrigerator for up to five days.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe>
+
+[1]: <../assets/images/sourdough-pizza-crust.jpg>
+[2]: <../ingredients/sourdough-starter.md>

mkdocs.yml

@@ -105,6 +105,7 @@ nav:
       - Sourdough Crackers: breads/sourdough-crackers.md
       - Sourdough Crumpets: breads/sourdough-crumpets.md
       - Sourdough English Muffins: breads/sourdough-english-muffins.md
+      - Sourdough Pizza Crust: breads/sourdough-pizza-crust.md
       - Texas Roadhouse Rolls: breads/texas-roadhouse-rolls.md
       - The Best Cornbread: breads/the-best-cornbread.md
       - The Best Pumpkin Bread: breads/the-best-pumpkin-bread.md