Homemade Sour Dough Starter Thin Crust 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:
Preheat a pizza stone to 450F for 20-30 minutes

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. Sprinkle the top of the dough with additional flour then roll and stretch the dough into a circle. Sprinkle pizza peel with cornmeal then place the dough on the pizza peel.

Simple Sauce

• 5 pounds crushed or diced tomatoes (blanched and skin removed)
• 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.

Put the pizza together
Dimple dough about every 2 inches with finger tips then brush the dough with olive oil and layer the sauce and shredded cheese (1 pound mozzarella, 6 ounces Monterey Jack, 6 ounces Asiago, 3 ounces Romano).

Bake for 12-15 minutes; pizza will be golden brown on the bottom and cheese will be bubbly.

Remove pizza from the oven and allow to cool for 5 minutes.  Slice into pie shape or squares.