940. PEPPERONI, BACON and GARLIC PIZZA with SOURDOUGH CRUST

Sourdough Crust
Pre-dough: 125g flour, 125ml water, 1 tbsp sourdough starter culture
470 grams flour
140ml water
2 tablespoons olive oil
1 teaspoon salt
olive oil to coat the dough and oil the pans

Pepperoni, Bacon and Garlic Topping
half of a 6oz can tomato paste
3 cloves garlic
2 tablespoons olive oil
2 tablespoons dry white wine
1/8 teaspoon oregano
pepperoni (amount to taste)
plum tomatoes, sliced (amount to taste)
mushrooms, sliced (amount to taste)
bacon, diced (amount to taste)
mozzarella, sliced (amount to taste)
onions, sliced (amount to taste)
swiss (and/or other) cheese, grated (amount to taste)
salt and fresh ground pepper (to taste)

Pizza Dough
Prepare the pre-dough a day in advance. Combine flour, water and sourdough starter culture in a mixing bowl, stir well and let stand overnight or until very bubbly.
Add flour, olive oil, salt and water. Knead well, stretching the dough as much as possible, until dough is firm and elastic. Form a ball, coat with olive oil and let rise until volume has about doubled. In the meanwhile pre-heat oven as high as possible (mine goes to 550°F and takes quite a while to get there). Cut the dough into two halves. Roll out or stretch out each half and put on a lightly oiled pizza pan. Let proof for another 5-10 minutes.

Pepperoni, Garlic and Bacon Pizza
Prepare garlic-tomato paste: In a small food processor blend together tomato paste, garlic, olive oil, white wine and oregano. With a bench knife spread tomato paste on one of the pizzas. Add sliced tomatoes, mushrooms, pepperoni, bacon, mozzarella, onions and cheese. Season with fresh ground pepper. Bake until the crust turns golden brown (depending on the temperature of the oven, 15-30 minutes).


courtesy of: Steffen's Dinners