Frying Pan Pizza

Yield: 3 pizzas. For the best dough for pizza, prepare dough overnight. Since this recipe involves a starter make sure you have had that prepared ahead of time also. Dissolve yeast in warm water. Combine dry ingredients in a 4 qt mixer bowl. In separate bowl mix sour dough starter, yeast, olive oil and water. Make a well in the dry ingrdients and add the sourdough starter mixture. Stir with spatula. Continue to mix with hands coated with flour. Even though the dough is quite moist, add no extra flour. If the dough is to dry just add a bit of water so it is moist. Cover this primer dough with a damp tea towel and let set overnight at room temperature. Then add a cup of flour, hand kneading the dough, adding more flour until it is manageble without sticking. Divide into 3 portions and cover with a tea towel and set aside. Make sauce: combine all ingredients and simmer on stove top no longer than 30 minutes. Prepare toppings: slice, dice grate or chop the number of the toppings you choose. Place one portion of dough in a greased 10 inch skillet. Spread dough toward edge, about 1/4 inch thick. Mold remaining dough to skillets outer edge to form a crust. The dough will rise as you are working. Spread on a layer of sauce, 1/3 of the cheese, layer on onions if using before any other toppings. Continue layering toppings, large toppings under small ones. Bake pizza in the skillet at preheated 450 oven for 20 minutes.Use a turkey baste to remove any liquids which have accumulated in center of pizza. Carefully remove pizza from skillet and place on baking sheet. Return to 450 oven and let bake 5 minutes more.Let set a few minutes before slicing . Remember to make the pizza dough the night before for best results.