Wild Dough (1 hour)

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

2. Place the wild dough in 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 degrees after you finish making your pizza dough)

Chicken Shawarma*

1. In large bowl mix together garlic powder, cardamom, coriander, cumin, paprika, salt, pepper, lemon juice and oil. Add chicken and massage with rub, get every nook and cranny.

2. Cover and marinate at least 30 minutes (but marinating in the fridge overnight for 24 hours is best).

3. Grill chicken on med-high heat, 6-8 minutes each side, or until fully cooked. Let cool and slice.

Yogurt Sauce*

1. In large bowl mix together Greek yogurt, garlic powder, cumin, lemon juice, salt and pepper. Reserve 1 cup for pizza sauce and put 1/4 cup of sauce into a squeeze bottle.

PIZZA (8-10 minutes)

1. Grate mozzarella, chop lettuce, and dice cucumbers and tomatoes.

2. Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.

3. Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.

4. Add sauce, cheese, and chicken. Pat down the toppings before putting into the oven.

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

6. Remove pizza from oven with pizza peel. Let cool for 5 minutes. Add lettuce, tomatoes, cucumbers and swirl some sauce on top.