We love pizza in our house – I mean, obviously! Pizza is a wonder.
- 2.5 cups sourdough starter discard
- 1.5 cups warm water
- 4 tablespoons olive oil
- 2 tablespoon agave
- 3 cups whole wheat flour
- 4 cups white flour
- 3 teaspoons salt
- 3 small cans tomato paste
- 2 generous tablespoons minced garlic
- 2 tablespoons olive oil
- ½ tsp salt
This works much better (or is easier) with a stand mixer and a dough hook. If you don’t have one, may the force be with you.
Mix the four wet ingredients. Add the flour and salt. Knead with the dough hook until it forms dough. Depending on how hydrated your starter is, and the humidity in your kitchen, you may need to add a little more flour or a little more warm water.
Put in a large bowl and cover tightly. Either place in the fridge overnight to rise, or allow to rise on the counter for about six hours. If refrigerated, remove and allow to warm for an hour before you work with it.
Once dough has doubled or you are ready to start the pizzas, place your pizza stones or pans in the oven on rack(s) close to the bottom and preheat to 450*.
While the pans are preheating, mix up the sauce.
Then divide dough into 4 equal balls. Press out with hands/fingers until you get a circle/square (depending on what you will cook it on). I do this on top of a sheet of parchment paper cut to just a smidge over the pan size, so that I know how large I can roll the dough, and so I can use the parchment to move the pizza onto the hot pan. Use a rolling pin or dough roller once your hands won’t work any longer to finish rolling out the dough. For a thin dough, roll out pretty thin (under ¼ inch). For a thicker dough, don’t roll out as much.
Add sauce and toppings. I used Beyond Meat sausages sliced into disks, fresh basil, and Daiya mozzarella.
Slide pizza onto a thin cookie sheet or etc. to transfer to oven. Then slide 1-2 pizzas at a time into the oven. Allow to cook until the ingredients are nice and hot, the crust on the top edges is done, and the bottom of the crust is browned. Carefully slide pizzas out of oven onto your thin cookie sheet to transfer to counter etc. for cutting, and start the next batch.
Allow to cool for a moment and then slice. Enjoy!