I have been making pizza about every other week using this sourdough recipe. I usually start the dough in the morning and by dinner it is ready to bake. Making small dough balls about 200g each works nicely. I used to make dough with yeast but with an active starter the all sourdough recipe tastes much better. The dough stretches much better with all sourdough. I put a pizza stone in the oven and can usually fit bake two pizzas at the same time. Having a pizza peel is really nice for sliding the pizza to the stone. Have to keep the peel floured so the dough does not stick. It is important to quickly pour the sauce and place the cheese and get the pizza in the oven before the dough sticks. I usually make tomato sauce but a bechamel sauce can be nice also. I usually make 5 pizzas with 3 cheese and 2 with different toppings.

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Ingredients

dough

• 315g water
• 75g sourdough starter
• 15g salt
• 10g olive oil
• 500g flour

tomato sauce

• olive oil 2T
• half onion, chopped
• 1 piece garic
• 1 can whole tomato
• salt to taste

toppings

• 4oz nice mozzarella shredded
• other toppings, cooked mushrooms in olive oil

Steps

• weigh the water in a bowl
• weigh starter in the bowl mix with hand
• add salt the bowl
• add 500g flour
• mix with hand until no dry flour remains (about 2-3m)
• let sit for 30-60m
• pick up dough and lightly stretch and fold the dough a few times until the dough looks smooth
• leave for about 3-4h until rises about 1.5 times to 2 times
• with dough scraper split into about 200g sections, about 4 dough balls and 1 smaller dough ball
• space out dough balls in a cookie sheet and cover with plastic wrap, spray with veg oil to stop plastic wrap from sticking
• can leave about 4-6 hours until dough balls have doubled
• can put cookie sheet in fridge or bake the pizzas

sauce

• can be made ahead, I prefer to assemble pizza with luke warm or cooled sauce
• heat up olive oil in sauce pan
• saute onions until soft and becomes opaque about 4-5m
• add pressed garlic, saute for about 1m
• add whole tomatoes, break up with spatula or tongs
• cook over low/medium for about 20m
• can puree with a hand blender
• taste and add about 1t salt
• can let sauce cool

prepare pizza

• preheat oven to 450 deg with pizza stone on lower rack
• flour the pizza peel, press down dough then pick up and stretch and spin until the dough is thin and about 10-12 inches
• quickly slide pizzas on pizza stone
• bake about 10m, checking every few minutes for when cheese starts to brown and edges of dough start to darken