WILD PIZZA DOUGH (1 hour)

1. Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.

2. Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

MAUI BEEF RIBS & SAUCE

1. Remove membrane from the back of the beef ribs, then divide ribs into 4 equal pieces. Add beef ribs and Maui rib sauce to Instapot, close and pressure cook for 1 hour.

2. Once the ribs are finished cooking, baste them with the marinade from the Instapot and broil for 2-3 minutes.

3. Set the Instapot to saute and reduce the remaining marinade.

4. Separately mix a 1/4 cup of water and cornstarch together, add to Instapot, and cook until sauce thickens too desired consistency.

PIZZA

1. Preheat oven to 550 degrees and warm up the oven for 1 hour, with baking steel or pizza stone inside the oven.

2. Cut up the pineapple and onion into large pieces and grill on med-high heat for 4-6 minutes each side, until you get some nice grill marks.

3. Chop onion and pineapple into bite sized pieces. Debone and chop up ribs. Grate the mozzarella cheese.

4. Flour surface and roll out the dough. Put a floured pizza peel under the dough.

5. Add sauce, cheese, Maui beef ribs, onions, and pineapple. Pat down the toppings.

6. Bake pizza in the oven at 550 degrees for 8-10 minutes.

7. Remove pizza from oven and let cool for 5 minutes.