Wild Dough (1 hour)

1. Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for 30 seconds.

2. Place the dough in lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough) *since you will be preheating the oven for the beef donair just up the heat to 550°F after the beef donair is done.

BEEF DONAIR

1. Preheat oven to 350°F

2. In large metal mixing bowl mix ground beef, oregano, flour, salt, thyme, basil, garlic powder, onion powder, pepper and cayenne pepper well.

3. Pick up the meat and throw it back into the bowl to blend it. Do this 20 times, kneading the meat once after each throw. Throw-Knead-Repeat.

4. Form a loaf and place it onto a parchment paper lined baking pan. Bake @350°F for 1 hour. Let the meat cool before slicing.

DONAIR SAUCE*

1. Whisk evaporated milk, sugar, garlic powder in medium bowl. Slowly add vinegar, whisking until desired consistency. Reserve 1 cup.

PIZZA

1. Grate mozzarella. Chop tomato and onions.

2. Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.

3. Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.

4. Add sauce, 1 ½ cups mozzarella, beef donair, another ½ cup mozzarella, then tomatoes and onions. Pat down the toppings before putting into the oven.

5. Bake pizza in the oven at 550°F for 8-10 minutes. Let cool 5 minutes then slice it up!