At Home With Theresa

10.11.19

I have been using my sourdough starter more than usual lately but often for tried and true recipes, like bread or waffles.
Today before dropping my son off at soccer, I realized I forgot to prepare dinner. I was thinking of what I have in the pantry and refrigerator when I remembered that I have not made pizza in a while.

So a few minutes before leaving, I mixed this dough in the Thermomix, drove the to practice, stayed a little to walk our dog around the park, then drove back home to prep our pizza dinner. The dough has risen perfectly by then so all I did was roll and stretch it to fit the pizza pans and then top with sauce, cheese, sausages, and pepperoni and baked. My husband and son came home right as I was topping the dough with cheese. Perfect Friday dinner with a salad!

*I did not let the dough rest after shaping, adding the toppings right away and I had a thin, crisp, cracker like crust. If you prefer it more bread like, let rest for 30 minutes after shaping, but before topping.*

• 1 cup sourdough discard starter
• 1/2 cup water
• 2 tablespoons olive oil
• 2 1/2 cups “00” flour or unbleached all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast, optional

Place all ingredients in the thermomix bowl and set to 3 minutes/Knead.

*to make without the Thermomix: place starter and water in a large bowl. Mix well. Add oil, flour, salt, and yeast if using. Mix well until a ball forms then knead in the bowl for 10 minutes, until the dough is smooth. Continue with the recipe.*

Let rise until double, 2 to 5 hours, depending on how strong your starter is, and if you used the additional yeast.

Remove dough from bowl onto a floured surface. Pour some olive oil in your palm and divide dough in half to make 2 14-inch pizzas. Pat the oil all around the dough as you shape it into balls. Cover and rest for 10 minutes.

Grease pans with olive oil. Roll or stretch dough balls to the size of the pizza pans. Transfer to pans and stretch to fit.

Brush edges of the dough with olive oil, top with whatever sauce, cheese, and toppings you like and bake at 550F for 8-15 minutes until bubbly, browned, and toppings are cooked through.

Enjoy it hot!

Here are the links to the 14 inch pizza pans that I use in the home oven.

Cuisinart Chef’s Classic Nonstick Bakeware 14 inch Pizza Pan:

Wilton Perfect Results Nonstick Pizza Crisper Pan 14 inch Pizza Pan: