Vegan Sourdough Homemade Pizza
Thin vegan pizza made from sourdough with tomato sauce, vegan mozzarella, corn, broccoli, and kalamata olives.
Equipment
- Standing Mixer
- Mixing bowl
- Proof container
- Scale
- Pizza stone (optional)
- Pizza spatula (optional)
- If dont have the last 2 then: Baking tray
- Dough cutter
Ingredients
Pizza Dough
- 1000 Grams Pizza flour I used Caputo
- 630 Grams Water
- 170 Grams Sourdough starter
- 27 Grams Salt
- 27 Grams Olive oil
Neapolitan Pizza Sauce
- 3 Tbsp. Olive oil
- 10 Cloves Garlic
- 1 Can Polpa I used Mutti (400 Gram)
- 1 Pack Tomato puree 260 Gram
- 3 Tbsp. Dried oregano
- 2-3 Tsp Salt
Toppings
- 120 Grams Grated vegan cheese As much as you want
- Corn slices (optional)
- 5 Kalamata olives (optional)
- 4-5 Small Broccoli (optional) slightly blanched, separated into small pieces
Instructions
Pizza Dough
- For a strong and ready-to-use sourdough starter, make sure to feed it 2-3 times before use. The starter will be really good to use when lots of bubbles appear in it. Feed it with an equal amount of water and flour mixture.
- Pour the water into the mixer, add the flour, and mix on medium speed until the dough is combined. When a uniform dough is formed, cover, and let it rest for half an hour.
- Add the sourdough starter and mix on low speed for 5 minutes until the sourdough is absorbed into the dough. Cover and leave for 15 minutes.
- Add the salt and kneed for 3 minutes. After 3 minutes add the olive oil and increase to medium speed. Stir until the oil is completely absorbed into the dough, the dough is uniform and the gluten is strong. It can also take 10 minutes. Make sure that the dough won't get warm.
- Transfer the dough to proof in a bowl or greased container. The first proof is for 40 minutes.
- After 40 minutes start the first fold. Grasp the end of the dough, stretch upwards, and fold into the center of the dough while turning the bowl. Fold between 6-7 such folds from the edges of the dough to the center. Let proof again for another 40 minutes.
- Repeat the folds, and proof again for 40 minutes.
- After the dough has reached the desired volume, flour the surface and transfer the dough over the flour. Using a dough cutter, divide into 200-gram pieces, arrange them into a circle or bun, and place on a greased baking tray. If you want to use only part of the dough you can freeze some of it now.
Neapolitan Pizza Sauce
- Heat oil in a deep pan and lightly sautee the garlic.
- Add the tomato pulp into the pan and stir.
- Add the tomato puree together with a glass of water, salt and herbs and mix well. Cook for about 20-30 minutes, medium heat, cover with a lid until all the liquids are reduced and the sauce becomes thick. Check for flavors if needed.
Assembling The Pizza
- Preheat oven to 275 ° C.. If you have a pizza stone put it in the oven to warm it up.
- To flatten the pizza, generously sprinkle opening flour or semolina over the work surface. Take a dough ball and place it over the semolina on both sides.
- Using your fingers with both hands, open the ball of dough from its center outwards by pressing and stretching, and in a circular motion. All this continues to be done on a floured surface in semolina or very coarse flour.
- At this point, you should transfer the dough you opened to a pizza tray again floured with semolina so that it can be easily released onto the stone that is heated in the oven otherwise the pizza will stick to your wood or spoon. If you do not have it, you can bake it on a tray with baking paper and floured with semolina.
- Take 3-4 tablespoons of the sauce and spread gently on the dough and leave the edges without the sauce.
- Sprinkle with grated vegan mozzarella cheese as much as desired.
- Add toppings! I chose corn, broccoli, and kalamata. Be careful not to put too much so as not to create a heavy weight on the dough that will cause it to stick.
- Bake at maximum heat of your oven. If it is 275 ° C then bake for 10 minutes until the pizza is puffed on the sides and gets a nice golden crust.
Notes
- The dough can be stored in the freezer and when you want to bake, take it out, leave it to thaw, and rise, and then move on to the flouring stage in semolina on both sides.
- The amount of dough and sauce will be enough for about 5-6 medium pizzas. The recipe can be divided in half if needed.
- The calories indicated in the recipe are for one whole medium pizza.