A Houseful of Love

You don’t have to give up your family’s tradition of pizza night just because you’re committed to eating clean and healthy! I never thought I’d see the day that my pizza-afficionado husband requested my pizza over his favorite local pizza shop, but with some trial and error, this recipe finally made the cut.

This pizza is easy to make (no special equipment required), uses only real ingredients, and has a perfectly crispy, chewy crust with a delightful sourdough tang, which perfectly complements the robustly flavorful sauce. And the best part is that you can top it with whatever you want – all the veggies, all the meat, extra cheese (yes please!), or whatever combination strikes your fancy!

Can I make pizza without a pizza peel or a pizza stone?

Yep! All you need to make this pizza is a mixing bowl, spatula, and a sheet pan, though an electric mixer with a dough hook will make your life a bit easier if you have one. You do not need to buy any special pizza gadgets in order to get this pizza to turn out perfectly every time!

Do I need any special skills to make this pizza?

Nope! This dough doesn’t need to be tossed in the air or carefully transferred from a pizza peel to a pizza stone. That was always my biggest roadblock with homemade pizza in the past – it would always turn into a giant pizza mess or I’d have to limit my toppings to make sure that I didn’t send them flying when I tried to gently scootch the uncooked pizza from the peel to the piping hot stone. Too many homemade pizza nights turned into takeout nights because of those disasters led me to reconsider my approach.

For this recipe, all you need to do is stretch the dough over the sheet pan, bake it, pile it high with all the toppings your heart desires, then bake again! Because the crust cooks completely during the first bake, it should rise beautifully and never turn out doughy or soggy – even if you load it up with the sauce (and trust me, we are heavy handed with the sauce in our household). The second bake melts the cheese and cooks the toppings so that they’re perfectly done, plus the crust gets nicely crispy without burning on the bottom.

What type of crust is this?

I like a fairly thick crust, but you can spread it fairly thin (just reduce the initial bake by a few minutes, until the crust is cooked through). However, this recipe is not well-suited for a cracker-thin, crispy crust. Since it’s leavened by the yeast in the active sourdough starter, it rises quite bit and has a lovely slight sourdough tang. The texture is crispy on the outside, light and soft on the inside, with just the right amount of satisfying chew.

What is the pizza sauce like?

This pizza sauce recipe is packed with flavor, as it is simmered on the stove briefly to condense it and eliminate the risk of a watery sauce. The tomatoes and balsamic vinegar add just a bit of sweetness without any added sugar or sweeteners, while the oregano, basil, and garlic make it taste robustly Italian.

While this pizza sauce recipe is my favorite because it’s so flavorful and is almost as easy as opening a jar of pre-made sauce, feel free to substitute with your favorite sauce! My goal with this recipe post was to simply equip you with everything you need in one place for the perfect pizza night.

Can the pizza dough or sauce be prepped in advance?

Yes, both the dough and sauce can be prepared in advance. The dough can be refrigerated for up to two days after it has risen. Just make sure to allow it to come to room temperature before stretching it (otherwise it will be very difficult to manipulate). The sauce can be made a few days in advance and stored in the refrigerator until you’re ready to use it.

You can also freeze the unbaked, risen dough and the finished sauce. The dough can be frozen for two weeks after it has risen, just allow it to come to room temperature before stretching it (as you do when refrigerating it). The frozen sauce is best used within 3-4 months.

How should I reheat leftovers?

I recommend reheating the leftovers in a toaster oven or oven at 425°F for 5-8 minutes, or until the cheese is melty and the crust is crispy. However, it is also good when enjoyed cold (any other cold pizza lovers out there?). I do not recommend reheating it in the microwave, as it becomes rather soggy, as with any microwaved pizza.

Is sourdough pizza healthy?

While it may not be as healthy as other meals due to the large quantity of refined carbohydrates in the flour, this sourdough pizza is much better than other pizza options.

• The sourdough crust is lower glycemic and more digestible than doughs made with commercial yeast, thanks to the fermentation process it undergoes. If you use fresh milled flour, even the crust is pretty healthy thanks to all the fiber and nutrients in the freshly-milled whole grains.
• The sauce is free from sugar and other sweeteners, so it is primarily contributing nutrients from the tomatoes and herbs. It also does not contain harmful seed oils, or harmful additives, like artificial flavors/colors or preservatives, so there is nothing to feel guilty about here!
• The toppings are up to you! Choose toppings that fit your diet and health goals. The beauty of homemade pizza is that you have complete control in this domain!

Ingredients

Sourdough Pizza Dough

• 300g warm water
• 100g active sourdough starter
• 3-4 cups flour, possibly more depending on the flour you use – if using fresh milled flour, use 500g of hard red or hard white wheat.
• 1 tbsp melted butter (or extra virgin olive oil)
• 1 tsp salt

Pizza Sauce

• 1 14.5 oz can diced tomatoes
• 2 tbsp butter (or extra virgin olive oil)
• 4 cloves garlic, minced
• 2 tsp balsamic vinegar
• 1 tsp dried oregano (or 1 tbsp fresh oregano)
• 1 tsp dried basil (or 1 tbsp fresh basil)
• 1 tsp salt
• ½ tsp freshly ground black pepper

For Assembling the Pizza

• 1 recipe pizza dough
• 2 tbsp butter (or extra virgin olive oil)
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp salt
• 1 recipe pizza sauce
• Toppings as desired

Directions

Make the pizza dough:

Step 1: Combine the warm water and sourdough starter in a large mixing bowl.

Step 2: Mix in 2 cups flour. The dough should be very wet and sticky. Note: If using fresh milled flour, just add all the flour at once, along with the salt and butter. Allow it to rest 30-60 minutes, then knead it.

Step 3: Stir in the melted butter and salt.

Step 4: Add more flour, ½ cup at a time. Mix in mixer with dough hook until the dough forms a ball and pulls away from the bowl cleanly.

Step 5: Knead 10 minutes. It should be smooth and firm when you’re done kneading, and you should be able to pick it up without it sticking to your hands.

Step 6: Ball up and transfer to a greased bowl to rise.

Step 7: Cover the bowl and allow to rise about 8 hours, until about doubled.

Step 8: Use immediately, refrigerate for up to 48 hours, or freeze for up to 2 weeks.

Make the pizza sauce:

Step 1: Combine all ingredients in a blender and blend until smooth.

Step 2: Pour blended sauce into a large pot and bring to a simmer.

Step 3: Simmer, stirring frequently, until sauce reaches desired consistency (I like mine thick, so I simmer about 5-7 minutes, until it coats the back of the spoon).

Assemble the pizza:

Step 1: Preheat the oven to 425°F.

Step 2: Grease a sheet pan, then gently stretch and shape the dough over the whole sheet pan.

Step 3: Brush with olive oil, then sprinkle with basil, garlic powder, and salt.

Step 4: Bake 10 minutes until puffy and cooked through, then remove from the oven.

Step 5: Spread sauce on pizza, then top as desired.

Step 6: Bake an additional 8-10 minutes until cheese is melted and slightly browned, rest 2-3 minutes, then serve.

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Nutrition Facts

Amount Per Serving*
Calories: 129 kcal
Fat: 3g
Total Carbohydrates: 23g
Fiber: 2g
Protein: 4g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.

*Nutrition facts calculated based on recipe ingredients and do not include toppings.