Sourdough Deep Dish Pizza

 

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

Pizza 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!

Featured on Real Food Wednesdays & Our Simple Farm

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12 Comments

  1. Mike G said,

    February 28, 2012 at 7:40 AM

    You ever talk about how to make and keep your own yeast starter for bread or pizza? I had a starter in my frig for like 3 months before i cut back on the bread, diet stuff. Nothing better then homemade bread.

  2. Shay said,

    February 29, 2012 at 1:20 PM

    This looks great! I just signed up to follow your blog by email! Thanks

    You can visit me at http://raisingdieter.blogspot.com/

    Shay

  3. April 3, 2012 at 5:29 AM

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    • Tony Dimond said,

      January 9, 2014 at 2:50 PM

      I myself, have a sourdough starter that dates back to Nome, Alaska during the gold rush. That would also be within sixty years of the civil war. I grew up eating from this starter, it’s still going gangbusters and my kids have grown up and gotten started with it also.
      Now… to get to your problem with your starter, can I suggest that if you are using tap water… DON’T. Use only unchlorinated bottled spring water. Also, if you are looking into your sourdough pot after two weeks and you see what looks like what I call mud puddle water floating on top, that is normal, that is hootch. You would expect to see it. It will still have that wonderful sourdough aroma. You will stir your pot, add your flour, luke warm spring water and then stir. It will be perfect the next morning.

      Tony Dimond

  8. September 13, 2012 at 12:58 AM

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