Sourdough Deep Dish Pizza
makes two 12″ pizzas
1 cup pure water (no chlorine)
1/3 cup sourdough starter
4 cups flour
1/2 tsp salt
1 Tbsp sugar
1 Tbsp olive oil
Mix all ingredients and knead 10 minutes until dough is no longer sticky. Cover with plastic and let rest 4-7 hours, or overnight.
Punch dough down, and divide in two. You can tightly wrap one of the balls with plastic and place in freezer for later use if you like. Roll dough out so it will fit in your 12″ cast iron skillet. Place 1/4 inch of olive oil in the skillet and place dough on top. Cover and let rest in a warm place for 1-2 hours.
While dough is rising make your sauce
1 can (8 oz) tomato sauce
1 tsp oregano
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp garlic powder
1/2 tsp sea salt
Combine and let sit for 1-2 hours for flavors to develop.
Top each pizza with 1 cup sauce, 1 cup mozzarella cheese and your choice of toppings. Rob and I love ground sausage and mushrooms on ours.
Bake in 475 degree oven for 20-22 minutes. Crust will turn golden brown and crispy around the edges. Enjoy!
I make a double batch and freeze three balls of dough for future pizzas. The night before you want to bake a pizza, place dough in fridge. Roll out and let rise 2 hours before dinner. Easy!