Andrea is a home baker who loves to perfect challenging cakes, breads, and the like. She is on a quest to find the perfect flavor combos.
|Prep time||Cook time||Ready in||Yields|
2 hours 15 min
The following recipe was inspired by my vegetable garden. I had several veggies that needed to go, so I used them for a large dish. You can use any toppings for this pizza! I encourage you to try it with your garden veggies.
I also wanted to make something that was super cheesy and packed with flavor. I recommend looking through your spice cabinet and adding some spice to the dough or mixing spices into your bowl of cut-up veggies.
This recipe is easy to follow, and it's versatile. You can add your own unique signature. Let me know if you come up with any wild flavor combos.
Attention: The total prep time noted above doesn't include the time it takes to activate the starter. It will take at least 6–12 hours to activate the starter. I encourage doing this the night before you bake.
It takes about a week to create a new starter from scratch. This recipe assumes you already have a starter. This recipe doesn't use yeast.
6–12 hours to activate starter
Takes about a week to start a new sourdough starter from scratch
This recipe tastes great with some rye or white flour
The recipe is flexible
Depending on the thickness of your pizza and the toppings, you may want to increase the bake time
|For Preparing Dough||For Baking|
Towel, plate, or plastic to cover bowl
Olive oil or nonstick cooking spray for preparing bowl
For activating the starter:
- 1 1/2 cups sourdough starter
- 1/2 cup warm filtered water, 100°F to 125°F
- 1 cup whole wheat flour
For the pizza dough:
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 cups white or wheat flour
- olive oil, for greasing the bowl
- cornmeal, for dusting
- 1/2 cup tomatoes
- 1/2 cup bell peppers
- 1/2 cup zucchini
- 1/2 cup onions
- 1 tablespoon basil
- 1 teaspoon Italian seasoning
- 2 cups shredded cheese
Before You Begin: Activate the Starter
Six to 12 hours before making the dough, combine the starter, warm water, and flour. Mix the ingredients together until completely incorporated. Cover and let sit on the counter, or in your oven, until ready to use.
- Three hours before you plan to eat, make the pizza dough. In a large bowl, mix together the activated starter, olive oil, and salt. Once these have been thoroughly mixed, add 1 cup of flour. Mix until you no longer see flour. You could mix the dough in a KitchenAid with a dough hook or in a bread machine.
- Your dough should come out of the bowl easily and there shouldn't be any residue. It shouldn't be too sticky. There shouldn't be leftover dough or ingredients in the bowl. If your dough is too sticky: add more flour. If your dough is too crumbly and not forming a ball: add more water. It might take you 20 minutes to get your dough right. (I usually add about 1/4 to 1/2 cup of flour and water at a time.)
- When your dough finally comes out clean, you'll transfer it to a lightly floured surface. Knead the dough for five to ten minutes. If your dough is sticky, add more flour. If it's really dry and cracking, add more water. The dough should be soft. If there are any spices you would like to add to the dough, add them now. About 1/4 to 1/2 teaspoon of each ingredient should work.
- Shape the dough into a ball after you've sufficiently kneaded it.
- Coat a large bowl with olive oil. Place the dough in the bowl. Coat the top of the dough with olive oil. Make sure all sides have olive oil. Cover the bowl with a plate or plastic wrap. Let it rest for at least 2 hours.
- If you want to get ahead, cut up your toppings now and then refrigerate them.
- Sprinkle a baking stone with cornmeal to create a non-stick surface. Corn flour also works. Place the pizza stone in the bottom rack of your oven and at your highest setting for 30 minutes. Reduce the oven's heat to 450°F after 30 minutes. (Before heating up the stone, you might want to measure its dimensions to make sure your pizza dough isn't too big for it.)
- On a floured surface, roll out your dough using a rolling pin. Get it to the desired thickness that you want. Fold over the edges for your crust.
- Cover a pizza peel or baking sheet with cornmeal. Transfer your rolled-out dough to the peel. As you're working, move the peel or shake it a little to make sure the pizza doesn't stick to it. Eventually, you're going to transfer the dough to the heated stone.
- Spread out your choice of sauce in the middle of the dough and to the sides. I recommend marinara or bbq sauce.
- This sourdough recipe is incredibly friendly with different ingredients. For my pizza, I used vegetables from our garden and four different kinds of cheese. While my pizza stone was in the oven, I shredded cheese into a bowl. If you want the kind of smoky flavor I had then you can use the blend I made. I mixed together the sharp cheddar, rhapsody, smoked gouda, and three amigos cheeses from Cheese Brothers. Put the cheese on top of the sauce. Cover it graciously. After that, add your veggies and/or meat toppings. I used our garden tomatoes, bell peppers, zucchini, and onions. Pack in those ingredients tightly! After that, cover them with another round of cheese.
- Now it's time for the tough part: carefully transfer your dressed pizza onto the stone. Do not take out the stone to put the pizza onto it. The pizza stone is very hot! The pizza should come off the peel; if it fails you, try carrying over the dough with another person and setting it on the stone.
- Bake for at least 15 minutes. Check in about halfway through baking to make sure the pizza isn't overheated. The pizza, when done, should be golden-brown. The crust at the very least should change in color.
- Another tricky part: getting the pizza off the stone. Wear gloves, and don't touch the stone. Use a heavy metal spatula or another device to slide the pizza off the stone. Transfer it to a baking sheet. Let the pizza cool for 5 minutes or so.
- Slice with a pizza cutter. Serve, eat, and enjoy!
How to Clean a Pizza Stone
It's important to read your instructions on your pizza stone. If you don't have any instructions, these fit most stones.
- Don't take your pizza stone out of the oven when you're finished baking your pizza. Let it naturally cool down in the oven. It is hot!
- I would wait until the next day before you clean the stone. It reacts to temperature changes.
- Use a hand brush or ceramic scrape to remove burnt-in residue. You want to get rid of coarse dirt before the next step.
- Wipe off your stone with a damp cloth. Use clear water. Don't add soap or any other cleaners. The pizza stone will absorb the soap, and it'll influence your food.
- Allow the stone to dry. It can sit in fresh air or in the turned-off oven.
- Discolorations on your stone are normal. It won't influence the use of the stone or the taste of your food. In fact, as the stone ages, your food will taste better. If the discoloration bothers you, you can buff the surface with sandpaper.
Important: Don't soak the stone in water! It doesn't dry properly. This could ruin your stone the next time you bake.
More Recipe Notes
- Crust: My husband loves this pizza because of the crust. He thinks that sourdough makes for the best crust. I sometimes add seasoning to the crust or rub it with olive oil.
- Meat toppings: Add charcuterie sliced sausage or pepperoni.
- Leftover storage: The pizza refrigerates just fine. Eat it within the next four days. Check to make sure the ingredients aren't doing anything funky. The pizza easily serves 2-3 people.
- No pizza stone? You don't have to use a pizza stone for this recipe. You can put the pizza on a baking sheet. You won't lose too much in the way of flavor and texture. It might be easier to make a square or rectangular pizza on a baking sheet. You can also make your pizza wider and thinner. (If it's thinner, bake for 10 minutes.)
© 2021 Andrea Lawrence