WILD PIZZA DOUGH (1 hour)

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

2. Knead the dough for 30 seconds, flour lightly as needed.

3. 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).

RIBS*

1. Remove membrane from back of ribs with paper towel. Quarter ribs, then use ½ cup BBQ sauce on both sides and season with salt and pepper. Add ½ cup water to pressure cooker then add ribs. Close and set to pressure cook for 1 hour.

2. When ribs are done remove from pressure cooker (venting properly and following instapot safety instructions) and place ribs meat side up on a baking pan. Use another ½ cup BBQ sauce to coat the meat side of the ribs. Broil in oven 2-3 minutes watching carefully so the ribs do not burn.

3. Remove ribs from oven and let ribs cool, then remove meat from bones and shred. Set aside 2 cups of rib meat.

PIZZA

1. Preheat oven to 550°F with baking steel or pizza stone inside the oven.

2. Slice onions and pickles into rounds.

3. Grate mozzarella cheese.

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

5. Add 1 cup BBQ sauce, mozzarella cheese, then rib meat, pickles and onions. Pat down the toppings before putting into the oven.

6. Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.

7. Remove pizza from oven with pizza peel. Let cool for 5 minutes. Slice it up!