Probably won't have time to make my pizza in the next two weeks, so I made it today. We all loved how the dough turned out!!! Even my son, who has to have pizza his way, loved it!
Can't wait until fresh tomatoes from my neighbors garden come in so I can make the sauce from scratch, but for now I did use canned goods. It still turned out delicious. This months' BBD is from the lady who started the Bread Baking Day, Zorra.
Thanks Zorra, I have had so much fun entering and seeing all the different types of breads, from all over the world!
(I love how the dough looks, when rising.)
1 cup warm water
1 package dry yeast
1 teaspoon sugar
½ cup sourdough starter, freshly feed
1 cup spelt flour
1 ½ - 2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil
In a large bowl, put warm water in. Sprinkle yeast over water and add sugar. Let proof 5 minutes. Add sourdough, oil, and salt, whisk, thoroughly. Add spelt flour and whisk until smooth. Gradually add all-purpose flour and stir with wooden spoon until somewhat sticky. Sprinkle some flour onto a counter top and pour out the dough onto this. Start adding more flour and knead for about 5 minutes. Dough should be a little sticky. Rest for about 10 minutes. Start kneading again for about 7 more minutes, adding a little flour at a time, so that it is not too sticky. Put dough into a greased or oiled bowl and let rise for about 30 minutes.
Grease a large pizza pan or cookie sheet. After dough has doubled in size pour onto floured counter top and knead for about 1 minute. Start rolling this dough to fit onto your greased pizza pan and then spread out to fit the pan.
Preheat oven 475˚. Put the pizza dough without toppings in the oven for 5-7 minutes. Take out just before the dough turns a slight brown. Now add toppings (or recipe below) of your choice and cheeses. I did add pineapple and fresh spinach, very different, very good! Bake for another 10-12 minutes until cheese melts and sides of dough are brown. I usually have different types of grated cheeses that equal 8 ounces or about 1 cup. (Mozzarella, jack and Colby cheddar, along with more Parmesan)
1 can (14.5 ounce size) diced tomatoes (could use 1 pint of home-canned tomatoes)
1 can (8 ounce size) tomato sauce
2 fresh cloves of garlic sliced and diced
¼ to ½ chopped onion, to equal about ¼ cup
1 teaspoon sugar
1 tablespoon Parmesan cheese
1 teaspoon of each: Parsley, thyme, rosemary, basil, and oregano
½ teaspoon salt
½ teaspoon ground black pepper
Put all this into a small saucepan and cook and simmer for about 10-15 minutes, until the sauce is thick to spread on the dough.