Sourdough Sicilian Pizza

I've been out of town for five days, so decided to bake a Sicilian pizza for dinner using my sourdough and various veggies I had on hand. I upped the yeast a bit on a previous recipe for a faster rise.

 

Ingredients:

Dough

• 8 1/2 ounces sourdough starter, unfed
• 3/4 cup warm water
• 2.5 teaspoons instant yeast
• 12.75 ounces All-Purpose Flour
• 1 1/2 teaspoons salt
• 2 tablespoons nonfat dry milk
• 1 tablespoon wheatgerm (optional)
• 3 tablespoons olive oil (+ 2 tablespoons olive oil for pan + 1 for dough)

Toppings

• 12 ounces tomato sauce (or more, if you like it saucier)
•  basil, oregano, garlic, black pepper (maybe 1/4 teaspoon each)
• 8 ounces cheese (I used a mix of feta, mozzarella, and percornio romano)
• 1 - 2 cups baby spinach
• 3 - 4 ounces pepperoni (I pre-bake mine for 30 - 45 seconds in microwave on paper towel to remvoe some grease)
• 1/2 bell pepper, sliced thin
• 1/2 large onion, sliced thin
• 8 green olives, sliced thin
• 2 pepperoncinis, diced

Instructions:

1. Combine starter and water in stand mixer bowl. Mix in yeast, and 1 cup of flour. Let proof for 5 to 10 minutes.
2. Mix in rest of flour, salt, powdered milk, and oil, and knead them in mixer to make a smooth, soft dough (about 5 minutes.)
3. Spray a 13 x 18 half-sheet pan with cooking spray, then drizzle with 2 tablespoons olive oil
4. Spread the dough in the sheet pan, patting it into the edges. (You may have to let it rest a bit.)
5. Mist dough with cooking spray, and spread another tablespoon of oil on dough. Let the dough rise for about 45 minutes to an hour (it could double - it depends when you want to eat!)
6. Pre-heat oven to 550 degrees for last 30 minutes, and let pan with rising dough sit on oven if that helps warm it. 
7. Before baking, spread sauce on dough. Sprinkle with spices.
8. Spread spinach over sauce, top with 1/2 of the cheese (I used feta here)
9. Place on other toppings as desired (I added olives, pepperoni, green peppers, onions, and pepperoncinis)
10. Sprinkle with remaining cheese.
11. Bake for about 15 - 20 minutes (I checked at 12 minutes, and turned heat down to 425 for last few minutes)

Carole's Notes:

I was going for a thick crust Sicilian style - close to a foccacia, but without the dimples. The crust turned out well - firm edges, and crisp underneath.

I followed basically the dough from http://carolelikesroundfood.blogspot.com/2016/06/chocolate-cherry-focaccia.html and many of the cooking directions from http://www.seriouseats.com/recipes/2012/07/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html