Tuesday, June 20, 2006
Baconator Sourdough Pizza
This recipe will give enough dough for two crusts. If only making one pizza, wrap the remaining dough in plastic wrap and then foil. Store in freezer until needed.
1 1/4 cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
2 tablespoons oil
1 cup sourdough starter, room temperature
3 to 3 1/2 cups King Arthur's flour
1 teaspoon salt
# Sprinkle yeast into warm water and sugar.
# Stir and let stand until it becomes foamy.
# Mix in oil, sourdough starter, salt and one half flour.
# Gradually add enough of the remaining flour to make a dough.
# Turn dough onto smooth, lightly floured surface.
# Knead until smooth and elastic.
# Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. (This will take about an hour.)
# Punch down and shape into two pizza crusts.
# Pre-heat oven to 400 degrees.
# Prebake crust(s) 10 minutes. Remove from oven.
# Brush crusts with a little olive oil and cover with sauce, toppings and cheese.
# Bake for 20-25 minutes at 425 degrees. (watch, may take as long as 30 minutes or as little as 18 depending on your oven, crust should be just lightly brown and cheese just starting to bubble)
I used most of a smaller can of tomato paste mixed with two tablespoons of dry wine (red or white, your choice) 3 cloves garlic roasted and chopped fine, a couple of dashes of olive oil, 1/4 tsp oregano and a dash of salt and pepper. if you don't like garlic leave it out, it's still good.
I topped with some plum tomatoes chopped, pepperoni to taste, mushrooms, a couple little red pepper slices, LOTS of diced bacon, about half a pound, (which I cooked partway first in the microwave to get rid of a bit of fat) some sliced onion and several handfuls of a mixture of swiss and mozzarella.