What? Homemade pizza?

Took me years to find a good dough to use my 150 year old starter on and this actually was that dough (much trial and error).  If any of my local friends desire some sourdough starter let me know and I can give you some.  There are rules associated and you have to be responsible but if you ask I will happily give you some.

Recipe:

Ingredients:
15-16 ounces bread flour
1 1/2 C cool water
1 1/2 t kosher salt
1/2 C sourdough starter

Put 3 C of the flour in the bowl of s stand mixer or a large bowl.

If using a stand mixer, add the water to the bowl and mix on low speed with the paddle attachment until the ingredients are thoroughly combined, about 3 minutes.  Let rest for 10 minutes.  Add the salt and sourdough starter.  Switch to the dough hook, increase the mixer speed to medium, and knead for 12 minutes, or until the dough is slightly tacky and soft.  (After a couple of minutes, the dough should gather around the hook; you can add extra flour by the tablespoonful if the dough does not pull away from the sides of the bowl.)  Transfer to a lightly floured surface and knead by hand for about 5 minutes, or until the dough is smooth, shiny, and passes the windowpane test.

If making by hand, add the water to the bowl and mix with a wooden spoon until the ingredients are thoroughly combined.  Let rest for 10 minutes.  Add the salt and sourdough starter and mix until all the ingredients are combined.  Transfer to a lightly floured surface and knead for 15 minutes, adding flour by the tablespoonful as necessary to keep the dough from sticking.  The kneading is complete when the dough is smooth, shiny and passes the windowpane test.

Form the dough into a ball and place it in a large oiled bowl.  Turn the dough over to coat it with oil.  Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a cool p[lace for 6 to 8 hours, or until the dough is doubled in size.  Or, put the dough into the refrigerator and let it rise overnight; the next day, let it stand at room temperature for 2 hours before proceeding with the recipe.  

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into three pieces.  Gently form each piece into a loose round and cover with a floured kitchen towel.  Let rest for 20 minutes.  Scatter cornmeal over 3 inverted baking sheets.  Shape each round into a 10-inch disk and add toppings.

If using a baking stone, place baking sheet with a pizza on the lower oven rack and bake for 10 minutes.  Rotate the pizza to the upper rack and continue baking for 10 minutes.  Then, finish the first pizza by sliding if off the pan directly onto the baking stone.  Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well-browned.

If using baking sheets only, place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes.  Rotate the pizza to the upper rack and continue baking for 10 minutes.  Then, finish baking the pizza by sliding it off the pan directly onto the lower oven rack.  Bake the pizza on the oven rack for 4 to 8 minutes to crisp the bottom until well-browned.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim.