Marinated Artichoke Olive Sourdough Pizza

Once again using my favourite sourdough pizza dough recipe that was written by Will the Pie King and shared during the Community Bake, I made a Marinated Artichoke and Olive sourdough pizza.  Actually I made two 9-10” pizzas tonight and will make another two tomorrow.  In the past I have usually cold retarded them for 48 and 72 hours.  This time I wanted to see what would happen if I cold retarded for 72 and 96 hours.  Well tonight of course was the 72 hours and the dough performed as expected, very well.

I marinated a combination of artichoke hearts cut in ⅛, sliced kalamata and green olives, roasted red peppers, halved grape tomatoes, sliced peperoncini and pecorino Romano cheese.  I bake my pizzas in a cast iron skillet which is perfect for a single person’s dinner.  While the pizza dough comes to temperature I have the oven heating to 550ºF for 1 hour with the baking steel and cast iron skillet on the second lowest rack.  After the hour of the topping marinating and the dough coming to room temperature I stretch the dough.  Take the skillet out and place it on a heated burner on the stove to keep it blazing hot while I dress the pizza.  The stretched dough is placed in the skillet and the pecorino cheese goes on first.  I find placing something like cheese first helps keep the crust drier.  Then the marinated toppings are placed on top of the cheese layer.  The pizza is then baked in the oven on convection 550ºF for 8 mins turning once.

I was quite happy with these pizzas, the flavour was great.  I think I would add a thinly sliced shallot next time.

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