Sourdough Pizza

Pizza- the universal language of love. Or at least my husband and I believe that. We eat this pizza weekly as a Friday night ritual and it never disappoints. The sourdough adds a depth of flavor. I'll go through a few tips on what we've discovered over the years of making sourdough pizza in our oven weekly.

Pizza Tips

First up, once you've rolled out the dough, add a bit of cornmeal to the bottom of your parchment paper before putting the dough on your pan/paddle. This creates a crispier crust and is what the pros do.

Secondly, I highly recommend getting a pizza stone (I love this one from Emile Henry). This elevates your entire homemade pizza experience from a good pizza to a restaurant quality pizza. All you need to do is pop this in your oven as you're preheating and let it be in there for 45 - 60 minutes before you put your pizza on it.

Third, have fun with the toppings. Experiment and find your favorites! I'm really loving peppers, red onions, and fresh basil on my currently.

Making dough from scratch

I know, I know, making dough from scratch can be intimidating – it's sticky, it's messy, and it seems to have a mind of its own. But trust me, once you get the hang of it, there's no going back (also helpful to have a stand mixer to do the work for you!).

This dough uses yeast, there are other recipes out there if you want to have a fully self-rising dough though I appreciate that is only takes 2-4 hours to rise and I can make it the same day.

If you're not a tomato sauce person, check out this 10-minute pesto recipe to add instead! You really can't go wrong, some nights I even do pesto and tomato sauce- I know, I'm a rebel.

Sourdough Pizza

Homemade sourdough pizza – tangy, nutritious sourdough crust meets your favorite toppings for a custom, delicious weekly dinner!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Ingredients

  

• 1 cup sourdough starter ideally not fed within the last 6 hours
• 2 ½ cups flour
• ½ teaspoon of instant yeast
• 1 teaspoon salt
• ½ - ¾ cup lukewarm water may need additional if it is too dry
• 2 tablespoon cornmeal optional but recommended

Toppings

• Tomato Sauce (or pesto!)
• Cheese (I love adding a pourable vegan mozzarella)
• Peppers + onions (or whatever else you'd like!)
• Sea Salt Flakes to sprinkle

Instructions

 

• Ensure your sourdough starter has been fed in the last day or so then add your pizza dough ingredients (besides the cornmeal) together in a large stand mixer with the dough hook. Mix for 6-8 minutes (you might need to add more water if your dough is too dry or more flour if your dough is too wet)
• Place your dough in a lightly greased bowl for 2-4 hours to rise (until it doubles in size)
• Preheat your oven to 450F (for best results preheat with a pizza stone in the oven for 45-60 minutes)
• Sprinkle some flour on a large cutting board and divide the dough in 2 to make 2 personal 12" pizzas.
• Roll out your dough then place on a pizza pan covered in a circle the size of your dough with cornmeal (or parchment paper if using a pizza stone)
• Sauce and top your pizza then cook for 14-17 minutes
• Storage: airtight container in the fridge, up to 4 days

I can't wait for you to join me in this delicious tradition of making Vegan Sourdough Pizza! There's something so rewarding about creating your own pizza from scratch, and I promise, it's worth every sticky, floury moment. I'd love to hear how your sourdough adventures go, so please rate and review the recipe, and share your topping triumphs. Here's to many more fun, flavorful pizza nights!