Mix 1.5 cups bread flour with 1 tsp salt. Mix in 1.5 cups sourdough starter (100% hydration) and 1 Tbs olive oil. Mix well (I use my KitchenAid with dough hook for this) until a satiny smooth dough forms. Oil bowl, turn to coat dough, cover and let rise a few hours. If you get this started around lunch time your dough should be ready by dinnertime. Hand toss and/or stretch dough into desired shape (I usually put mine on a 15" pizza stone and it makes a moderately thin crust). I don't like to roll the dough because it compresses it too much. Brush with EVOO and top as follows.
Pizza Sauce and Toppings:
Heat about 2 Tbs EVOO in a small to medium saucepan. Add one sliced red onion. Heat gently, stirring occasionally, until onions are sweet and caramelized. This is a slow process and will probably take about 20 minutes. Remove onions with a slotted spoon (set aside in bowl) and add one 8oz can of tomato sauce to the saucepan. Add a tsp or so of dried basil and dried oregano. Stir and simmer a few minutes to let flavors infuse.
|After the girls and I ate :)|