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Sourdough pizza with various toppings and wine on the side

Sourdough pizza with various toppings

Pizza cannot disappoint you. Unless it's made with bad dough and bad topping combinations. I've got you covered. Let the joy begin!
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Prep Time 30 minutes
Cook Time 7 minutes
Resting time 20 hours
Servings: 4 pizzas
Course: dinner, lunch, Main Course, Snack
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 560 g white flour strong
  • 1 tbsp salt
  • 100 g sourdough starter freshly fed
  • 2 tbsp olive oil
  • 300 ml water
Tomato sauce - base
  • 200 ml tomato purée
  • 2 cloves garlic
  • ½ tsp oregano
  • pinch salt
Kebab topping
  • vegan kebab pieces
  • vegan cheese mozzarella or gouda flavour
  • ¼ red bell pepper
  • 1 tomato
  • ½ red onion
  • lettuce or rucola
Yogurt sauce
  • 1 tbsp natural plant-based yogurt
  • pinch salt
  • pinch black pepper
  • ⅓ tsp paprika
  • ½ tbsp tahini
  • 4 tbsp water
Pepperoni topping
  • vegan pepperoni
  • vegan cheese mozzarella or gouda flavour
  • 3 cherry tomatoes
  • ¼ red bell pepper
Mustard sauce
  • 1 tbsp mustard
  • 1 tbsp agave syrup
  • 1 tbsp vegannaise vegan mayonnaise
  • 3 tbsp water
Toona topping
  • vegan toona
  • vegan cheese
  • 1 shallot
  • wild garlic pesto
  • 3 cherry tomatoes
  • green olives

Method
 

  1. For the dough, add all the ingredients to a large bowl and mix them well. Knead the dough so it's homogenous and formes a smooth ball. Coat the dough with olive oil, cover the bowl with a wrap or wet kitchen towel, and let it rest on the countertop for at least 3 hours. The more, the better.
  2. After a few hours transfer the bowl with the dough to the fridge and let it rest there overnight.
  3. The next morning, take the bowl out and let it sit on the countertop for at least 3 more hours. At this point, the dough should be larger in volume and soft. You should also start seeing little bubbles right under the surface.
  4. After those few hours, cut the dough into 4 pieces. Form 4 balls and let them rest for a few more hours. They should become larger in volume and softer with visible bubbles.
  5. When you're ready to make pizza, turn on the oven to maximum temperature (275°C) and set the pizza stone or a large pan inside right away. You want the stone or the pan to warm up along with the oven and become super hot. It should take between 20 and 40 minutes.
  6. Prepare all the ingredients while the stove is heating up.
    Tomato sauce: put all the ingredients together and whisk them well. In case you're using fresh tomatoes or canned tomatoes, put everything into a blender and blend until smooth.
    Kebab pizza: Cut red bell pepper into small dices. Do the same with tomatoes. Slice onions into thin half-circles. If you're using lettuce, slice it into thin strips. No need to cut rucola. For the yogurt sauce, mix all the ingredients well.
    Pepperoni pizza: Slice red bell pepper into thin strips. Halve cherry tomatoes. For the mustard sauce, mix all the ingredients well.
    Toona pizza: Slice shallot into thin slices. Prepare toona if needed as it says on the package.
  7. To stretch the dough, take one ball and set it on a floured surface. Push into the middle of the ball with your fist to create a little crater. Now lift it up and hang it onto your knuckles. Gently move it around in a circle, shifting from one hand to another to stretch it. Then set it back onto a floured surface. You should have it stretched out into a circle now, with a thin layer of dough in the middle and a thicker circle of crust on the edges. Gently stretch it a bit more if you feel it's needed.
  8. Once the stove is hot and the pizza stone is super hot, place the stretched pizza dough on top of the pizza stone. I help myself with a well-floured cutting board. Spread a few tablespoons of tomato sauce on top and bake for 3 minutes.
  9. Then add the ingredients for the pizza you wish to make. I usually first add cheese and then everything else.
    For pepperoni pizza, first, add cheese and red bell pepper. Bake for 2 minutes and only then add pepperoni on top. Pepperoni tend to burn or dry if baked full time. Add cherry tomatoes, too. After adding pepperoni and tomatoes, bake for additional 2 minutes. Drizzle with mustard sauce only when pizza is out of the oven.
    For kebab pizza, add all the toppings except for the sauce and lettuce. Bake for 3 minutes, then turn on ventilation and bake for additional 2 minutes. Once you take your pizza out, add lettuce or rucola and drizzle with yogurt sauce.
    For toona pizza, add all the ingredients except for wild garlic pesto. Bake for 3 more minutes and then additional 2 minutes with ventilation on. Add wild garlic pesto only after baking.
  10. For a special experience, glaze pizza crust with olive oil. Serve with some kombucha, ginger beer, or wine of choice.

Notes

Here are some swaps you can make:
  • cherry tomatoes on pepperoni pizza can be swapped for regular diced tomatoes. The same goes for tomatoes on kebab pizza that can be swapped for cherry tomatoes.
  • Wild garlic can be replaced by finely chopped garlic in olive oil.
  • lettuce on kebab pizza can be swapped for rucola, as mentioned. You can completely leave this out, but I highly recommend adding some fresh greens to kebab pizza.
  • Sauces: you don't have to use yogurt or mustard sauce, but I swear pizzas won't be the same without them.
  • red onion/shallot: you can use regular onion, too.