Recipe: Sourdough Pizza Bread (bread machine) and Sourdough Pizza Shells

SOURDOUGH STARTER

2 cups warm water
1 tbsp active dry yeast
2 tbsp honey
1 cup all-purpose flour
1 cup whole wheat flour

In med. nonreactive bowl, combine warm water, yeast and honey. Let stand about 10 minutes or until it becomes foamy.

Using wooden spoon, stir in all-purpose flour and whole-wheat flour until smooth. Transfer mixture to nonreactive container, large enough to allow starter to double in bulk. Cover and let stand in warm place 3 to 5 days, stirring mixture at least 3 times daily. It will rise and fall, remain bubbly and have pleasant sour smell. When starter develops flavor and aroma that are pleasing to you, it is ready to use.

Starter will keep indefinitely if stored, tightly covered, in refrigerator. If it develops orange or pink color, discard it. Once starter is made, it must be replenished at least once every 2-3 weeks to keep it alive.

To replenish the starter: Remove 1 cup starter and discard (or use). Add 1 cup flour and 1 cup tepid water to remaining starter, stirring until smooth. Cover and let stand in warm place 8-10 hours. before refrigerating it again.

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SOURDOUGH PIZZA BREAD

FOR DAK/WELBILT BREAD MACHINE:
1/2 cup plus 2 tbsp milk
1 cup sourdough starter
2 tbsp sugar
1 tsp salt
1 egg, beaten
2 tbsp melted butter
1/2 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
3 tbsp grated parmesan cheese
1/4 cup very finely minced pepperoni
3 cups flour
1 1/2 tsp yeast

Combine all ingredients in bread machine and bake according to manufacturer's directions.

FOR SANYO/SEIKO BREAD MACHINE:
6 Tbsp plus 2 tsp milk
2/3 cup sourdough starter
1 Tbsp plus 1 tsp sugar
1 egg yolk, beaten
1/2 tsp salt
1 Tbsp plus 1 tsp melted butter
1/4 tsp plus a generous pinch of basil, crumbled
1/4 tsp plus a generous pinch of oregano, crumbled
2 Tbsp grated Parmesan cheese
2 Tbsp plus 2 tsp finely minced pepperoni
2 cups flour
1 tsp yeast

Combine all ingredients in bread machine and bake according to manufacturer's directions.

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SOURDOUGH PIZZA SHELLS

1 cup sourdough starter
1 tbsp shortening, melted
1 tsp salt
1 cup flour

Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape.

Dash oil over a dough sheet and place dough on it.

Bake about 5 minutes. It doesn't take long, so watch carefully.

Have pizza sauce and topping ready and make pizza as usual. Then bake as usual.