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Ingredients
US|METRIC
4 SERVINGS
- 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
- 9/16 qt. buttermilk (18.12 fl. oz.)
- 8 oz. sour cream
- 3 cups mayonnaise
- 1 Tbsp. minced garlic (not granulated)
- 1 tsp. black pepper
- 5/8 tsp. seasoned salt (Lawry’s)
- 1 lb. gorgonzola cheese (use blue cheese if Gorgonzola isn’t available)
- 25 oz. dough (sour, dough ball, for a 16” pizza)
- 4 oz. sauce (Gorgonzola, see recipe above)
- 7 oz. mozzarella (provoloneblend, 80-20 ratio)
- 1 cup button mushrooms (sliced lengthwise)
- 3 cups red onions (sliced in semicircles)
- 2 Tbsp. pine nuts
- 1 Tbsp. minced garlic
- 3 cups feta cheese (finely crumbled)
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