Sourdough Pizza Bombs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl (I use my stand mixer for this), combine the sourdough starter, water, yeast, salt, sugar, and olive oil.

Step 2

Attach the dough hook and mix, gradually adding flour.

Step 3

Continue to add flour until you have a soft, sticky dough.

Step 4

This next part is my least favorite. I love kneading dough but I hate sticky dough! Make sure your surface is WELL floured! Turn out the dough and flour the top

Step 5

Flour your hands as well to help keep the dough from sticking to them.

Step 6

Knead until the dough is soft and smooth, and no longer sticks to your hands.

Step 7

Place the dough ball in a well oiled dish, cover and set aside to rise. I would say double but seriously this dough rises so fast that it always ends up at least tripled by the time I go to check on it!

Step 8

Preheat the oven to 375°F.

Step 9

Punch down the dough and knead again to form a new ball.

Step 10

Cut the ball of dough into 24 pieces.

Step 11

Once you have your pieces cut you will take one, knead it two or three times, roll into a ball, and smash it down.

Step 12

Add the toppings, cheese first.

Step 13

Roll up the dough like a pumpkin roll, fold in half and add to the pan you'll be baking in. I like to use muffin tins (or in my case stoneware muffin pan) for individual bombs, but you can use a 9x13 baking dish for a pull apart bread.

Step 14

Continue this process with each dough ball until they are all made.

Step 15

Bake in the oven for 15 minutes.

Step 16

Brush the tops with melted butter and sprinkle with dried oregano.

Step 17

Return to the oven for another 5 minutes.

Step 18

If you made them in a muffin pan, remove them and cool on a cooling rack.

Step 19

When they've cooled enough to not scald your mouth (speaking from personal experience here), serve warm with warm pizza sauce for dipping!