A Quintessential Summer Dinner
Ingredients:
1 cup sourdough starter (could be fed or discard. I prefer using fed starter and letting this ferment, that way you get the benefits of fermentation)
3/4 cup warm water
1 1/2 tsp salt
3 1/4 cups einkorn flour
Avocado oil for seasoning skillet
Seasonings of choice - we like salt, garlic, powder, and Italian herbs
1. First, combine the starter, water, and salt in a large bowl and whisk together with a fork.
2. Next, add the flour and use a dough hook or your hands to combine. Mix for several minutes until a consistent dough is formed.
3. Let the dough rest for at least 30 minutes before using. For full benefits of fermentation and a softer, more fluffy dough, let it sit 4-6 hours on your countertop. You could also let it sit out overnight or put the dough in the fridge up to 3 days.
4. Preheat the oven to 450 degrees F and place both cast irons inside to preheat as well.
5. Lightly flour a clean work surface. Cut the dough in half using a dough cutter or sharp knife. Gently roll out the dough in all directions, trying to make a good circle.
6. When the cast irons are ready, carefully remove them from the oven and drizzle them with avocado oil. Place the dough inside and carefully fold over the corners to create a crust.
7. Drizzle the dough with avocado oil and add seasonings to taste. We like drizzling with a good amount of salt, garlic powder, and Italian herbs.
8. Place the cast irons in the oven and cook for 10 minutes.
9. Once crust is cooked, add the toppings. We like tomato sauce, cheese, plus any combination of meat or veggies.
10. Place back in the oven and cook an additional 10 minutes.
11. Use a spatula to remove the pizza from the cast iron onto a cutting board for serving. Enjoy!
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