Sourdough pizza

If there's a better recipe pizza dough recipe than this one, I've yet to find it. Like any other American male in his early 40s, I've had my share of pizza over the years.

I've eaten pizza in other countries, I've eaten it at pizzerias, and I've eaten it in Italian restaurants. I've eaten pizza in New Jersey, I've eaten it in Indiana, and I've eaten it in New York. When it comes to flavor, not a single slice has beat the pizza I make in my own oven.

It's a simple recipe that I came across a few years ago, and since have adapted for my own use. I share it here with you, for your own enjoyment.

2 tbsp. butter
1 tsp. salt
2 tbsp. sugar
1 c. sponge
1 tsp. rosemary (optional)
2¼ c. flour

Soften butter, before adding next four ingredients. Stir in the flour, ¾ cup at a time, kneading in the last ¾ cup by hand. Add additional moisture as needed. Knead for about ten minutes, until the dough is stiff. Set in a warm place for the dough to double in size, about one hour.

After the dough has risen, punch it down and spread upon a pizza stone or baking sheet and allow to sit 10 minutes before adding pizza sauce. Season sauce to taste, adding cheeses* and toppings as desired.** Bake at 425 degrees for 20 minutes, until cheese has melted.


* In addition to shredded mozzerella, I sprinkle the pizza with Parmesan and Romano cheeses, and with shredded Provolone, cheddar and Asiago cheeses. Go light on all these, as they are strong cheeses and can overwhelm the taste.

** Again, follow your own taste buds and desires. For pepperoni, I ring pepperoni around the edge of the cheese so they touch one another, and then ring the next circle just inside that one, and so on, so the pepperoni are always just touching one another.