Vegan Sourdough Pizza Recipe
I love this recipe because it is so easy (requires no kneading) and makes great pizzas whether you are making them in the oven, using the frying pan method, or your very own DIY brick pizza oven.
Prep: 30 mins
Plus 8-32 hours resting – sourdough takes longer to rise and the longer you leave it the stronger the flavour so prepare the day before if possible.
Cook: 3-15 mins
Makes: 4 pizzas (10-inch)
315g Warm water
12g Olive oil
50g Sourdough starter
500g Bread flour
2 x 400g Canned plum tomatoes
2 tbsp Olive oil
1 tsp Dried oregano
300g vegan mozzarella (if you’re really adventurous you could try this homemade recipe)
small bunch of fresh basil leaves (optional for the extra professional look and taste)
Step 1 – Mix the dough
Add the warm water, salt, and olive oil to a bowl and stir until the salt is dissolved. Then add the sourdough starter and mix until evenly distributed. Lastly, add the flour and mix in. You don’t need to need the dough just mix enough that there aren’t any clumps of flour left. It shouldn’t be too sticky but if it is add a little flour to your hands or leave for 15 mins and come back.
Once it’s all mixed together, cover the dough with a lid or wet towel and leave it in a warm place for 1 hour.
Step 2 – Stretch and fold
Now reach into the bowl and start working the dough way from the edge. We are going to do the stretch and fold technique, you grab an edge and stretch it into the middle. Then turn the down slightly and grab the next edge and stretch it into the middle (watch this video to see what I mean). Keep doing this until you’ve formed a ball that has a smooth surface underneath and a seamed surface on top.
Cover and leave in a warm place for 1 hour.
Repeat the stretch and fold, then cover and leave in a warm place for another 1 hour.
For the final time, repeat the stretch and fold then cover and leave in a warm place for 1 hour. The best thing to do now is move the dough to the fridge and leave for 4 hours to 24 hours, the longer you leave this stage the stronger the flavour. But if you are desperate for your pizza you can move straight onto step 5 now.
Step 3 – shaping the balls
We’ve already waited anywhere from 4 hours to 28 hours, can we make the pizza yet? Nope. Time to shape the balls and leave again.
Tip the dough out of the bowl and divide into 4 equal pieces. Roll into balls (I like to stretch the side under to make a smooth side and a seam side again) then cover with a damp towel and let them sit for 4 hours.
Step 4 – Make the sauce
While waiting drain some of the juice from the plum tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by scrunching together with your fingers. – The kids always love this part.
Chill until needed.
Before the dough balls have finished their 4 hour sit, make sure your method of cooking of choice is ready.
Step 5 – Shape the sourdough pizza base
There are several ways to shape a pizza base but the way I go for is to put a ball on a lightly floured surface then stretch it out until it makes a small disc. Then lift it up and stretch it out with my fingers letting gravity do the work and just rotating the disc of dough until I get the size I want. It takes some practice but gives a well-defined crust. Failing that you can still get good results with a rolling pin.
Step 6 – Add topping and cook
Pizza oven method
This is my favourite method and produces the best result, if you don’t already have a pizza oven consider building a DIY brick oven that can be constructed in 5mins.
Make sure your oven has reached between 400 – 500 degrees Celsius.
Add the dough to a pizza peel (or whatever you have to transfer the pizza to the oven, you could just use a baking tray) then spread over some source, a handful of mozzarella and some basil (if using).
Transfer the pizza to the oven (it takes some practice to get it off the peel). It cooks really fast so keep an eye on it, it generally only takes 3-5 mins.
Frying pan/grill method
It sounds strange but this method makes great pizzas close to the standard of ones coming out of a pizza oven.
Heat a grip on high and prepare an ovenproof frying pan. Get the pan really hot, then working quickly drape the dough into the pan, spread over some source, a handful of mozzarella and some basil (if using).
Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 min.
Standard oven method
Preheat the oven to as hot as it will go with a tray or better still a pizza stone inside. Add the dough to a lightly floured tray (or pizza peel if using), drizzle with a little olive oil and slide into the oven for 3 mins. Remove from the oven and then spread over some source, a handful of mozzarella and some basil (if using). Slid into the oven and bake for further 10-12 mins.
It isn’t difficult to eat 4 pizzas in my household but if 4 pizzas are too much, the balls of dough and stretched out pizza bases can be frozen for up to 3 months. For the balls, you’ll need to wrap them individually and then defrost for 8 hours at room temperature. For the stretched bases you can top and cook from frozen.
I’ve gone for the simple but classic margarita topping, what’s your favourite? Leave a comment below and share a picture.