WILD DOUGH

• 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.
• Place the 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)

TOPPINGS

Red Braised Pork Belly

• Peel and slice ginger, chop green onions, slice serrano chili lengthwise, and cut pork belly into 1 inch cubes.
• In large wok, fill half way with water and bring to a boil. Add ginger, onions, serrano chili and pork belly. Bring to a boil, reduce heat and cook for 5 minutes. Remove pork belly from wok, discard water, ginger, onion and chili.
• Heat wok to med-high heat and add oil. Add pork belly and cook until golden brown, then remove pork belly from wok.
• Add brown sugar to wok and melt slightly (careful not to burn sugar). Add hot water and mix well. Add soy sauce, rice wine vinegar, Chinese five spice, and ground ginger. Add pork belly and stir well to coat the pork belly in the sauce. Cover and cook on low for 30 minutes.
• Remove lid and cook for 10 minutes. Remove pork belly and cut into ⅛ inch slices when cool.

PIZZA

• Preheat oven to 550 degrees with baking steel or pizza stone inside the oven for 1 hour.
• Grate mozzarella cheese.
• Flour surface and roll out the dough. Put a floured pizza peel underneath the dough. Add sauce, cheese, and toppings. Pat down the toppings before putting into the oven.
• Bake pizza in the oven at 550 degrees for 8-10 minutes. Remove pizza from oven and let cool for 5 minutes.