Everybody has probably made pizza at home already. It was one of the first foods I learned to make as a kid, actually. But since I didn’t use to bother with baking much, it was a rare occurrence.
This weekend, I was making Ciabattas though, and since I had a lot of starter dough I thought I could try to make some pizza using half of it.
The recipe was very much guessed weights, so much I can’t post it here yet. Let’s just say that I mixed the starter dough that had been rising for a few hours (it would need to rise overnight for the ciabattas) with some more yeasted dough and put it back into the fridge for another hour. It yielded enough to make two delicious thin pizzas with a thin and crispy, yet tasty crust. A little different than what you get in restaurants, which was what I was aiming for!
The topping is even more delicious: tomato sauce with a lot of herbs, grated mozarella cheese, crumbled feta, olives, sundried tomatos and pickled red bell peppers. The whole thing is topped with fresh rucola and basil leaves after it comes out of the oven. Yum! My favourite pizza.