"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Servings 8 slices
- 10 slices Bacon
- 1 cup Lettuce chopped
- 1 cup Tomatoes diced
- 1 cup Mayonnaise
- 2 cups Mozzarella Cheese shredded
WILD PIZZA DOUGH
- 2 cups Sourdough Starter active
- 1 cup Bread Flour
- 1 tsp Salt
WILD PIZZA DOUGH (1 hour)
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.
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)
Preheat over to 420° F. Lay out bacon on a large baking pan, single file.
Bake bacon for 15 minutes, flip, and cook for another 5-10 minutes.
Remove bacon from oven and drain bacon on paper towel, once cooled, chop bacon.
Preheat oven to 550 degrees F° with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese. Chop lettuce and dice tomatoes.
Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.
Add mayonnaise, cheese and bacon. Pat down the toppings before putting into the oven.
Bake pizza in the oven at 550° F. for 8-10 minutes.
Remove pizza from oven and let cool for 5+ minutes. Add lettuce and tomatoes. Slice it up!
Calories: 507kcal | Carbohydrates: 25g | Protein: 14g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 829mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 1mg