About a month ago, I made a sour dough starter. I've since been trying to perfect my pizza dough using the sour dough. I'm still not there yet, but it is very tasty.
My sour dough started with 1 cup whole wheat flour, and a little over 1/2 cup water. I added water to it by the tablespoon to get the starter at the right consistency. I feed it with whole wheat flour, and water measured the same way.
My pizza dough is 1 cup all purpose flour and 1 cup of the sourdough, 3 tablespoons of olive oil, plus salt and pepper to taste. The crust is sticky, but crumbly. I use AP flour to reduce the stickiness when I roll it out, but trying to pick it up to put on the pizza pan, it crumbles apart. Anyone have any advice?