WILD PIZZA DOUGH (1 hour)

1. Make your dough by mixing the sourdough starter, bread flour* and salt together

   *adding a bit of flour at a time until it takes shape but is still a little sticky. Knead the dough for 30 seconds.

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 degrees F° after you finish making your pizza dough)

HUMMUS*

1. Add tahini and lemon juice to food processor and process for 1 minute. Add olive oil, minced garlic, cumin, paprika, salt and pepper. Process 30 seconds.

2. Open can of chickpeas, drain and rinse. Add half to food processor, process 2 minutes. Add remaining chickpeas and process 2 more minutes.

PIZZA

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

2. Grate mozzarella cheese.

3. Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough. Spread hummus on pizza dough. Add mozzarella cheese, then tomatoes and olives. Pat down toppings.

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

5. Remove pizza from oven with pizza peel and let cool for 5+ minutes.