Wild Yeasted Sourdough Hawaiian Pizza (Edit recipe)

Let’s cut to the chase...this pizza is NOT Paleo, gluten or dairy free. Why, you may be asking, are we sharing it then since we are "BACK PORCH PALEO"? Great question! We are about 80/20 Paleo 8 years into our journey. This pizza being in that 20% category. Turns out, making bread the old fashioned way is well tolerated by our tummies and allowing the dough to "ferment" in the fridge before baking it can make it so much easier to digest!

30 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	679
Fat:	21 g
Carbohydrates:	89 g
Protein:	28 g
Cholesterol:	59 g
Sodium:	1209 mg
Fiber:	8 g
Sugars:	16 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

Dough

100 grams Homemade Sourdough Starter, bubbly
5 grams Sea Salt
440 grams Water, filtered is preferred
512 grams All Purpose Flour, organic

Pineapple Cilantro Sauce

1.5 cups Pineapple Tidbits in 100% Pineapple Juice
.5 cup Pineapple Juice, reserved from tidbits
.125 bunch Cilantro, roughly chopped
1/8 tsp Sea Salt

Toppings

.5 cup Pizza Sauce, or sauce of choice
1 cup Fresh Mozzarella, shredded
4 oz Ham, thinly sliced or Canadian bacon
.5 cup Pineapple Tidbits in 100% Pineapple Juice
.125 whole Red Onion, thinly sliced
.125 bunch Cilantro, finely chopped (opt)
1 Tbsp Avocado Oil
1 Tbsp Furikake
3 Tbsp Green Onion (Scallion), thinly sliced (opt)
2 Tbsp Almonds, sliced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix bubbly starter with salt and whisk well. Add filtered water and mix well to combine.
Add flour to the starter/water mixture and stir together with a wooden spoon (or sturdy spatula) until you have a shaggy dough ball. Work together with your spoon until you have a nice tight ball of dough.
Cover with plastic wrap and place in the refrigerator. You can let it ferment in the fridge for up to 4 to 5 days. When ready to use, remove from the fridge and allow the dough to come to room temperature and divide into 4 sections. Place on a well dusted baking sheet and cover with plastic.
While dough comes to room temperature, prep all toppings and make the pineapple sauce. Add all sauce ingredients to a narrow jar and using an immersion blender, whirl away to a consistency you like, set aside. Gather any garnishes you want to add after the pizza comes out of the oven.
When ready to make pizzas, preheat your oven to 500° (or 550° if your oven is able) and grab 4 sheets of parchment paper.
Lay one piece of parchment on top of a lightly dusted pizza peel (an UPSIDE down baking sheet can work in a pinch). You'll be sliding the entire parchment with prepped pizza onto a warmed up pizza stone in the oven.
Lightly dust parchment with flour and place one dough ball in the center. Working with your hands, press dough out to desired size. An 8” crust is a fun size and gives you a very fluffy crust, as pictured. If you want a thinner crust pizza, press/stretch out to 10-11”.
Since this dough has no fat in it, if you’d like your crust edge to have a nice golden color, brush the outer edge with avocado oil. We like to sprinkle some furikake on the edge once the oil is brushed on. Totally optional, but makes for a very tasty crust!
Spoon pizza sauce into the center of the crust, then add cheese and toppings as desired. We like to lay down a little cheese, add some ham slices, then a little more cheese. Add the rest of the toppings and pineapple sauce.
Carefully slide pizza, parchment paper and all, off the baking sheet onto the heated pizza stone. Bake for 10-12 minutes or until the edges are golden and the center is bubbly. While that one cooks, prep the next pizza! If your oven is 550°, baking time may be less.
When ready to remove, slide cooked pizza onto a large cutting board. Allow to cool slightly, then add additional garnishes and more pineapple sauce. Slice and enjoy! You can also dip into that pineapple sauce, gosh it’s so yummy!
Repeat with remaining dough balls.

Notes

TIP: For optimal dough success, prepare dough about 3 days in advance and place in your refrigerator. This will allow that good bacteria to consume maximum amounts of gluten. Let it come to room temperature before making crusts.NO PIZZA STONE: Not everyone has a pizza stone, so in a pinch you can slide the parchment onto a baking sheet then place it in the oven. Your bake time may increase, so keep an eye on it, as you want that dough to be fully cooked. A thinner crust might be the best choice in this case.