This sourdough pizza makes use of a homemade sourdough starter. The dough recipe we’re using here can be considered a “same-day” dough that only requires 3-4 hours of proof time. You can add any toppings you like but we’ll share with you the vegan toppings we used for this pizza!

Ingredients

Serves: 4-8 Time: 4 hours 50 minutes

Sourdough Pizza

Dough

• 150 g active, bubbly sourdough starter
• 300 g warm water
• 500 g all-purpose of bread flour
• 10 g fine sea salt

Toppings

• 12-14 oz pizza sauce
• 2 cups shredded vegan mozzarella
• 1/2 cup meatless crumbles
• 1/4 large yellow onion, diced
• 1/2 cup mushrooms, sliced
• 1/2 large bell pepper, diced
• Optional toppings: freshly minced basil, sriracha, nutritional yeast, roasted red pepper flakes

Directions

1. Begin making the pizza dough by combining the sourdough starter and warm water in a large mixing bowl, mix together with a rubber spatula until well incorporated.
2. Then, add the flour and salt and combine well. Stir until the mixture comes together into a rough dough and with the flour well incorporated. You can finish mixing by hand as needed.
3. Cover the bowl with a clean, damp kitchen towel and allow it to rest for 1 to 1.5 hours depending on your schedule.
4. Once the dough has rested, use your hands to gently pull the edges of the dough around the side of the bowl and pull it down into the middle of the dough. Rotating around the bowl, do this until the dough looks like firm bread dough and shape it into a ball. This should take about a minute, going around the bowl 4 to 5 times, pulling and tucking the dough into the center.
5. Cover the bowl with a damp towel once again and allow it to rest for 3-6 hours at room temperature (ideally 70ºF). You may also place your proofing dough in the oven (TURNED OFF) just to maintain a stable temperature. The time for proofing is flexible for your schedule.
6. Begin preparing your vegetables and lightly saute them on the stovetop until the onions are translucent. You may choose to season them with salt, pepper, italian seasoning, and oregano if desired. Set aside toppings.
7. Preheat the oven to 450ºF
8. When you’re ready to make your pizza, we highly recommend using a baking stone but you can also use a cookie sheet (turned upsidedown or using a rimless sheet). If you are using a stoke. If you are using a stone, let it heat up in the oven for at least 30 minutes. If you are using a baking sheet, allow it to heat up for 10 minutes.
9. Using a pastry cutter or your hands, divide the dough into four equal quarters. Each quarter should make about a 1/4 inch thick and 8-inch circle pie. You can also use half the dough for a larger pizza.
10. On a generously floured surface, using your hands to knead and shape the dough. Be careful to not create too thin of spots in the middle of the dough. The dough will try and spring back, but be gentle in forming the dough. You may also use a rolling pin to get an even thickness.
11. Remove the stone or sheet from the oven. Carefully slide the pizza dough onto your baking sheet or stone. Add pizza toppings to your desire, you may even brush the crusts with a bit of olive oil for a light crispness.
12. Place the pizza in the oven and bake for 10-15 minutes, until the top is bubbly and the edges are starting to lightly brown.
13. Slice and serve!

Extra dough may be kept in the freezer up to 1 month, wrapped in parchment paper and thawed for another pizza.

Nutrition Information

Nutrition Disclaimer

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