A New Pizza Recipe

I am endlessly looking for a perfect pizza recipe and I think I just found it.

And best of all, it uses my sourdough starter.

You start by placing 2 cups of starter in your mixer bowl.

Then add 1 cup of water.

Add 2 tsp. of salt.

Then add 1 tsp. of instant yeast.

I bought this mix from King Arthur flour and added 4 tsp. of it to the dough. It adds a wonderful flavor to the crust.

Next I added 5 cups of all purpose flour. This can vary depending on how wet your starter is.

The dough is ready when it starts to pull away from the mixer bowl. It will still be a bit sticky. Place it in a bowl, cover it with plastic wrap and allow it to rise for a couple hours.

People ask me all the time about my mixer. This is a Magic Mill mixer from Sweden. I have had this for at least 15 years and I use it almost every day. It is wonderful!

This is an excellent pizza sauce that needs no cooking. Place a large can of good crushed tomatoes in a bowl. Muir Glen is always my choice.

Add a large can of tomato paste.

Add several tablespoons of granulated garlic, granulated onion and Italian seasoning. I use Tuscan Sunset from Penzeys. You can order it online.

Here is the dough after it has risen. This recipe makes four 14 inch pizzas. These freeze very well too. If you want less, just cut both recipes in half.

Sprinkle some flour on a sheet of parchment paper.

Roll and press out 1/4 of the dough. I like a rustic look to my pizzas so I don't waste time trying to get them perfectly round. I don't know that I could if I wanted to!

Place about 1 tablespoon of olive oil in the center of each crust and brush the entire surface. Bake each round of dough in a 500 degree oven for 4 minutes on a pizza stone. When I remove them from the oven, I take them off of the parchment.

Thinly slice fresh mozzarella. These are going to be Pizza Margaretta's.

I added pepperoni to these pies too. I love these sticks of pepperoni. They are almost 3 feet long. Since they don't fit into grocery bags, I hold them in my hand when I carry them to my car. I always have visions of getting into a tiff with someone and beating the hell out of them with my pepperoni. I walk tall and carry a big stick!

Slice the pepperoni very thin.

Once the dough has baked for the 4 minutes, spread some of the sauce over it.

Place lots of the fresh mozzarella on top of the sauce. I intersperse pieces of provolone and regular mozzarella to fill in the gaps.

Then I added the pepperoni. I lightly sprinkle the top of the pie with grated parmesan.

These bake for about 15 to 20 minutes.

The edges should be golden brown.

I sprinkled the tops with fresh basil.

This made a very thin crisp crust but it was chewy at the same time. Everyone that ate it said it was the best crust they have even had.


Pricilla said…
I am thinking the sourdough is taking over your life.

is it evil sourdough or good sourdough

This looks delicious! We make pizza every Friday night! Yum, can't wait!
I would kill for one of those pizzas right now. I just started another loaf of sour dough bread so I'm going to have to give Isaac a rest for a few days.

My biggest problem is not eating all the daube before I'm really ready to serve it. That stuff is fabulous.
i think i told you that pizza is my "last meal on earth" choice....this looks so wonderful..and YES...i keep meaning to ask about that bread mixer...i use the parchment too...it is the only way to fly and i have got to get online right now to king arthur and order that pizza dough stuff....and Penzey's for the Tuscan Sunset
Anonymous said…
Sour dough as a pizza bottom? Yes why not! I love sour dough bread so I guess I would love it on a pizza too!

So that´s a swedish mixer!! I need a new one so I´ll see if I can find it here to, after all I do live in Sweden :-)

Have a great day now!
Millie said…
That certainly does look like a great crust and pizza.
Sharon Lovejoy said…
Thanks for your words dear JAZ. We're watching the coast like you wouldn't believe.

I've printed this recipe. We love to have "Pizza Night" at our home with good friends.

So you're in the give-away drawing for From Seed to Skillet. It is a wonderful book and I am enjoying it so much...almost as much as I enjoyed sharing a meal with the two authors. You probably read Susan Heeger's stories in Martha Stewart Living. She is the BEST writer.

Sending love and wishes for calm seas,

Sharon Lovejoy Writes from Sunflower House and a Little Green Island
Cindy said…
This looks very good. I'll try it the next time we want pizza. thanks.
I am planning on going to King Arthur's in Vermont this April and I will definitely pick up the dough enhancer. These look delicious.
Anonymous said…
you make me laugh,,, you are soooo funny,,,that looks very good,, very very good,, I'm still picturing you with that pepperoni beating someone over the head,,,,,lol,, happy smiles from canada
floweringmama said…
Oh my. Could that be any better?
SharleneT said…
By Jove! You've got it! Sourdough starter for pizza dough. This I'm going to have to try. At least, you're giving me courage. I still suck at pizza making but I'm tenacious about forcing my creations on my poor sister.... bwaaahaahaaaa. Thanks for sharing. These look so yummy!

P.S. Did you find the pans?
Chris said…
These pizzas look amazing and my last meal on earth too would have to be pizza!! Thanks for letting us know where to get the added ingredients for the best pies around!!
Oh my, pizza-pizza, your pizza looks so good!

Thanks for sharing.

Blessings & xoxo to "Teddy Loves Duck Feet Treats".
Tie Dye Grrl said…
Your pepperoni stick vision makes me giggle. This looks so yummy!
Suzie said…
Well, I guess if you want to tenderize your pepperoni, that is the way to do it!

Your pizzas look gorgeous as always. .how do you get your family to wait to dive in, so that you can get photos? The aroma has to be SO enticing!!

I love all of the uses for sourdough besides the traditional bread that so many of us associate with the name.
luckybunny said…
Looks great! We make pizza a few times a month, and I LOVE the idea of using sourdough starter!