Sourdough Breakfast 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

extra-virgin olive oil, per pizza

grated Parmesan cheese, per pizza

halved cherry tomatoes, per pizza

crisped bacon, per pizza

shredded mozzarella cheese, per pizza

eggs, per pizza

fresh basil, sliced thinly, for garnish

chives, sliced thinly, for garnish

*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.