Pizza dough

  • 500g flour
  • 350g water
  • 2 tsp yeast
  • 1 cup Sourdough starter
  • 1 tbsp salt

Needed a quick dough for dinner so I made this. The levain isn’t being kept very acidic but the dough still had more character than a standard yeast dough.

Topped the pizza with bacon, mushrooms fried with the bacon, and just a little pepperoni. Tomato sauce and mozzarella. Dressed with fresh basil and pepperoncini.

Served with a peach, tomato, and strawberry salad with boconcinni and black olives dressed with baslmic vinegar and some Olive oil. Generous black pepper and lightly salted.

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