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A few weeks ago a couple of friends posted that they were making octopus pizzas. Wow! I was so impressed and inspired. I mean, I put all sorts of adventurous things on my pizzas - clams, potatoes, arugula pesto with pears, and more - but I have never topped my pizza with octopus. Why not, I thought!
makes six 8" pizzas (easily halved, but we love our pizza and having leftovers)
- 1 cup sourdough starter, unfed/discard
- 1 cup sourdough starter, recently fed (within 8 hours)
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 5 cups flour plus more for kneading
- oil for the bowl
- crushed tomatoes
- fresh tomatoes (I used halved cherry tomatoes)
- fresh mozzarella
- shredded mozzarella
- freshly ground salt
- freshly ground pepper
- olive oil
- octopus pieces
- fresh basil
Place starters and water into a large mixing bowl. Stir gently to get rid of any lumps from the unfed starter; mine is always a thick lump. Spoon the yeast over the top and let bloom for 10 minutes. Add in the flour and salt. Use a wooden spoon to combine to a shaggy dough like the photo above.