Pizza from a Wild Starter

I’ve been experimenting with pizza from a wild starter. I couldn’t find any recipes anywhere so I decided to just try it and see how it worked. I had a feeling I wouldn’t get enough rise without a bit of yeast so I used just a tiny amount for insurance. Not sure if it made any difference. The next time I tried it with a 1/2 teaspoon and it rose a lot, but the pizza was better with the 1/4 teaspoon. Next time I’ll go cold turkey and try it without any yeast. 

The topping are asparagus, spring onions, and fresh Pecorino
The photo below has prosciutto, mozzarella, blue cheese, and arugula lightly dressed with good olive oil.

Makes 2 pizzas

1/4 teaspoon yeast
1 tablespoon warm water plus another approximately quarter cup
1 cup starter
3 cups flour
1/2 teaspoon salt
1 tablespoon olive oil.

Mix together the yeast and 1 tablespoon warm water until yeast is dissolved. Add starter, flour, salt, and olive oil, and start to mix. Add water until the dough is pliable but not sticky. Continue to mix. Turn out onto a floured work surface and knead for 10 minutes. Cover and put in a warm place and let rise for 3 hours. Punch down and divide into 2 balls. Let rest. Roll and stretch out to desired thinness, top, and bake at 500 on a stone until brown and crisp.

Comments

[Mikeachim]

That looks great. Since I'm freshly returned from Italy and newly enthused with pizza-making, I'll have a go.

Italian pizzas are so *thin*, that's been the main gastronomic surprise from my trip. As you've done above, the Italians pile the pizza high with topping & salad, rather than having lots of dough for the topping to ooze into. (Euw).