Sourdough Pizza

bread flour

warm water (110 degrees F)

50% hydration fed sourdough starter*

kosher salt

(about 1 teaspoon) granulated sugar

(about 1¾ teaspoons) olive oil

(about 1 teaspoon) active dry yeast

semolina flour, for dusting

pizza sauce per pizza (recipe follows)

Parmiganno-Reggiano per pizza

unsalted mozzarella cheese per pizza, torn into chunks

*We bought our starter from King Arthur Flour. We followed the instructions provided by King Arthur to feed it. This resulted in a 50% hydration starter.

This makes a lot of sauce (probably enough for 8 pizzas, but it freezes beautifully, which is what we did with the leftovers)

whole peeled tomatoes, drained

unsalted butter, melted

extra-virgin olive oil

garlic, minced well or grated on a microplane

large basil leaves, chopped

fresh oregano leaves, minced (alternatively, you can use 1 teaspoon of dried oregano)

tomato paste

granulated sugar

anchovy paste (trust me on this, I guarantee your favorite pizza sauce has anchovy paste in it and you don't even know)

red pepper flakes

kosher salt