INGREDIENTS
170 Grams Water
100 Grams Sourdough Starter, Fed and Active
1 Teaspoons Quick Rise Dry Yeast
290 Grams Bread Flour
10 Grams Himalayan Pink Salt
1 Teaspoons Italian Seasoning
½ Teaspoon Garlic Powder
Avocado or Olive Oil to Coat
TOPPINGS FOR TWO PIZZAS:
1 Cup Marinara or Pizza Sauce
24 Slices Pepperoni
24 Slices Canadian Bacon
½ Cup Pineapple Chunks
1 1/2 Cups Shredded Mozzarella
Arugula to Garnish
ASSEMBLY
1. In a large bowl of a standing mixer, add water, starter, and yeast.
2. Add the flour, salt, Italian seasoning, and garlic powder.
3. Mix everything together with a spatula. If there is a lot of excess flour, add a tiny bit more water.
4. Cover the bowl with a wet dish towel and set aside for 30 minutes.
5. Knead the dough on medium for 5 minutes.
6. Flour a surface and divide the dough in half. Shape each half into a ball and place on a baking sheet lined with parchment paper lightly coated with avocado or olive oil.
7. Brush each ball of dough lightly with oil and cover with plastic wrap.
8. Let the flour rise about 4 hours.
9. Shape your pizza dough on an oiled piece of parchment paper, add your toppings and bake on a pizza pan or stone at 425 until the cheese is melted and golden brown.
10. ENJOY!