I’ve been making this delicious pizza for a few weeks now! This essentially is a recipe to make pizza dough. I’m adding into this recipe the things that I topped the pizzas with. But I love this idea! AND it’s sourdough, because why not?

This takes on a fresh twist on the pizza. Here you can do the summer version of the pizza by just baking the dough and adding the toppings after the dough is ready. OR, you can do the traditional route and add the toppings before baking! As you can see in the picture, I did both.

My husband and I enjoyed the fresh summer pizza. Which gave us some fresh flavors from the garden. And my kids enjoyed their cheese pizza. Win-win.

In this recipe, I added sugar. Sugar is not typically used in sourdough dough. It typically slows down the rise of the dough if too much is added. Here it was perfect because the crust came out perfect. Not thin, and not too airy. You can also opt out of the sugar if you prefer a fluffier crust.

Watch your dough for the rising. Times are a suggestion when it comes to sourdough. What matters most is the temperature of your kitchen. The warmer the kitchen, the quicker the rise. The colder the kitchen, the slower. My kitchen is typically around 74 degrees. I started this dough at 8:30 in the morning. I was prepping the dough for the oven at 3:30. And we were eating it by 4:00. One trick I do to help dough rise faster is keeping the dough on my stove top. (Off the burners.) This way if I’m cooking or baking, that heat is effecting the dough rising as well. On this particular day I did not cook anything while this was rising. So the 7 hours it took to rise really was what it took without any help on my part.

Summertime Pizza

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Prep Time 20 minutes mins

Servings: 10

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Italian

Ingredients Method

Ingredients

  

• 3 cups Flour
• 1 cup Water
• 1 tsp Salt
• 1 tbsp Olive Oil
• 1 tsp Sugar
• 1 tbsp Olive Oil For the bottom of the resting bowl
• 1/2 cup Active Sourdough Starter
• 1/4 cup Flour For dusting after the dough has rested
• 1-3 tbsp Olive Oil for drizzling
• 1-3 tbsp Balsamic Vinegar for drizzling
• 1 cup Mozzarella
• 1 cup Tomatoes
• 7 leaves Fresh Basil

Optional Addition to Summertime Pizza

• 2 tbsp Feta
• 1/4 cup Olives
• Salt to taste
• Pepper to taste

Cheese Pizza Topings

• 1/4 cup Pizza Sauce or pasta sauce
• 1/4 cup Mozzarella Cheese shredded
• 1/4 cup Parmesan Cheese shredded
• 2 tbsp Asiago Cheese shredded

Method

 

1. Add your flour, water, salt, olive oil, and sourdough starter to your bowl. Mix with a mixer for 5 minutes on low to medium speed.
2. Lift your dough from the bottom of the bowl and coat the bottom with the other olive oil. Cover and leave on the counter for 7-10 hours.
3. Once your dough has risen, add your flour to your surface and place your dough onto it. Preheat your oven to 375 degrees Fahrenheit.
4. Cut your dough into 2 pieces (to make 2 large pizzas). And roll each one into a ball.
5. Use your hands to stretch the dough lightly to create the shape that you want. (I made rectangles.)
6. Place your dough onto the parchment paper. Optional* drizzle lightly with Olive Oil and sprinkle a little bit with salt. Bake for 13-15 minutes.
7. Once removed from oven, coat with mozzarella, tomatoes, basil. Drizzle with balsamic, olive oil, salt, and pepper. (If you're feeling extra adventurous, add some pitted olives and fetta too!) Enjoy!

Cheese Pizza

1. Once dough is shaped coat with your pizza sauce first, then sprinkle your cheeses on.
2. Bake for 13-15 minutes. Enjoy!