Homemade Sour Dough Starter Deep Dish Pizza

Crust

• 1 1/2 cups sourdough starter at room temperature
• 1 tablespoon olive oil
• 1 teaspoon coarse sea salt
• 1 1/2 cups bread flour 

Dough Preparation:
Add all ingredients to your mixing bowl and mix with a dough hook on medium speed for 5 minutes until you have a soft dough (if dough is dry add a little water to the mixture).  After kneading, cover and let rest for at least 30 minutes.

Sprinkle flour on your surface and knead dough until soft and no longer sticky.


Simple Sauce

• 5 pounds crushed tomatoes (blanched and skin removed) - drained well
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 teaspoon dried basil or 1 tablespoon fresh (chopped)
• 3/4 teaspoon dried thyme or 1 tablespoon fresh (chopped)
• 3/4 teaspoon dried oregano or 1 tablespoon fresh (chopped)
• 1 3/4 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1 to 2 teaspoons palm sugar or honey
• 2 tablespoons tomato paste
• 1 teaspoon anchovy paste (optional)

Sauce Preparation
In a large saucepan over medium heat, combine tomatoes and paste. Add remaining ingredients then mix well. Bring the mixture to a boil, stirring constantly. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Sauce should thicken and become somewhat smooth.

Pizza

• 6 tablespoons olive oil
• 1 1/2 cups homemade tomato sauce 
• 12 oz. mozzarella, sliced
• 4 oz. goat cheese
• Basil leaves, sliced
• Blanched Spinach (drained and dried on a towel)
• Oregano
• Diced cooked tomato

Position oven rack in the lowest and highest positions. Preheat the oven to 500F.  Coat two 10 inch cast iron pan olive oil. 

Place dough on a lightly floured surface and divide in half. Pat each half into a 9" round.  Cover with plastic and rest 10 minutes.  Place dough in the oiled pan and press it up the sides to make a 1" lip. Cover with plastic and let rise until doubled.

Remove the plastic.  Using a fork, prick crusts all over. Reduce heat to 425F then place the dough in cast iron pans. Bake 7-10 minutes, until lightly golden brown. Take pans out of oven.  

IMPORTANT STEP:  brush olive oil over entire surface of cooked crust before adding filling; this creates a barrier allowing you to have a crisp crust.

Layer entire bottom with sliced mozzarella, then add one layer of spinach, then another layer with both mozzerella then crumble goat cheese, sprinkle with oregano, then top with sauce and diced tomato. 

Cover edges with foil and place in oven on the upper rack and bake for about 30 minutes.  Remove from oven and sprinkle with basil.  Let it rest/cool for at least 10 minutes.  Remove from the pan then cut into slices.