80 oz. high-gluten flour
48 oz. cold water
32 oz. sourdough starter
2.4 oz. honey
2 oz. salt
1.6 oz. canola oil
.56 qt. (18.12 fl. oz.) buttermilk
8 oz. sour cream
3 c. mayonnaise
1 tbsp. minced garlic (not granulated)
1 tsp. black pepper
.6 tsp. Lawry’s seasoned salt
1 lb. Gorgonzola cheese (use blue cheese if Gorgonzola isn’t available)
Add all ingredients except for Gorgonzola. Mix until completely blended. Add the Gorgonzola and mix at a very low speed. Leave some of the Gorgonzola in larger chunks to create texture. Do not completely imulsify.
25-oz. sourdough dough ball (for a 16” pizza)
4 oz. Gorgonzola sauce (see recipe above)
7 oz. mozzarella-provolone blend (80-20 ratio)
1 c. button mushrooms, sliced lengthwise
²/³ c. red onions, sliced in semicircles
2 tbsp. pine nuts
1 tbsp. minced garlic
²/³ c. feta cheese, finely crumbled
Creating a Sourdough Starter
Combine ¾ c. flour and ½ c. warm water in a glass or plastic container. Make sure the container can hold about 2 quarts to avoid overflow. Stir vigorously to incorporate air; cover with a breathable lid.
Leave in a warm place at 70-85°F for 12 to 24 hours. Feeding every 12 hours will increase the rate at which your sourdough starter’s organisms multiply; feeding every 24 hours will take a bit longer, but it may be more sustainable, depending on your time commitment.
At the 12- or 24-hour mark, you may begin to see some bubbles, indicating that organisms are present. Repeat the feeding with ½ c. warm water and ¾ c. flour. Stir vigorously, cover, and wait another 12 to 24 hours. Repeat feedings every 12 to 24 hours by removing half of the starter before every feeding and discarding it. Feed with ½ c. warm water and ¾ c. flour.
After about 5 to 7 days, the sourdough starter should have enough yeasts and bacteria to be used for baking.
Mix all ingredients and allow to cold ferment for 72 hours. After fermenting, roll out onto a 16” pizza screen and allow to sit at room temperature for 30 minutes.
Add Gorgonzola sauce and the mozzarella-provolone blend. Spread the mushrooms evenly on the pie and top with red onion slices. Evenly sprinkle pie with the pine nuts and minced garlic. Bake the pie for 7 minutes at 530° (in a deck oven) until crust is golden-brown.
After the bake, cut the pie and add finely crumbled feta. Cover and let the feta melt into pie. Serve and enjoy!
That’s it, pizza people, the award-winning Gorgonzola Vegetarian pie from That’s A Some Pizza in Bainbridge Island, Washington! Please check out the online interview with owner and champion Will Grant for more information about That’s A Some Pizza, sourdough pies and Washington pizza in general at pmq.com/willtalks.