There is a commercial on TV here for some take-n-bake pizza place that touts their ingredients as being super fresh and basically asks why would you want to get a pizza anywhere else. So I turned to my husband and said why would you want take-n-bake when you can have stay-n-bake? So here you have it, my recipe for stay-n-bake.
The inspiration for this pizza came from smoked chicken thighs (and the aforementioned commercial). It came out very well and this version of the crust is my favorite yet.
BBQ Chicken Pizza
Crust (adapted from sourdoughhome.com):
1 1/2 cups mature sourdough starter (straight from fridge, 100% hydration)
1 Tbs olive oil
1 tsp kosher or sea salt
1 cup sprouted grain flour (I use one from kingarthurflour.com)
smoked chicken thighs, shredded
thin sliced red onion
chopped fresh cilantro
crumbled goat cheese
For the crust, mix all ingredients to combine and then knead with dough hook in electric mixer about 2-3 mins or until smooth and elastic. Place in greased bowl and turn over a few times to coat dough. Cover and let rest about 30 mins to 1 hour. You're not really looking for a rise as much as just letting the sourdough work a bit and also to let the dough relax. Dust a counter or board with semolina flour. Roll or stretch dough into desired shape and thickness. I made a thin 13-14" crust. Pre-bake in well-heated 550 degree F oven (I put it on my pizza stone which preheats in the oven while it's heating up) for 4-5 mins or just until set. Remove from oven and reduce oven temp to 450.