Sourdough Pizza

What's cheaper than takeout, tastier than what you'll find in a restaurant and ready to serve in less time than it takes the delivery driver to get to your house?

Sourdough pizza, of course!

At my house, sourdough pizza has been a total game-changer. Gone are the days of delivery. Pizza night is at least a weekly tradition, if not more frequent, and always a highlight to look forward to! So I'm beyond excited to share my favorite pizza recipe with you.

A couple tricks for an incredible sourdough pizza:

Use a stand mixer. Simply throw all the ingredients in your mixer fitted with the dough hook attachment. The dough comes together easily and is kneaded for a few minutes. Check on it, maybe add a little flour or water as needed to get the right consistency. Then just drizzle some olive oil right in the same bowl, turn the dough to fully coat in the oil, cover with some plastic wrap and let the sourdough culture do its thing! In a couple hours you'll have pizzeria-perfect dough and it only took five minutes of active work.

Let it ferment as long as possible. With sourdough pizza dough, you don't really have to worry about overproofing. Once it's doubled in bulk, just throw it in the refrigerator until you're ready to use it - up to three days! The longer you can leave it, the better results you'll get: The dough becomes wonderfully strong for easy shaping, and the flavor just keeps getting better.

Follow the flavor principle. When choosing toppings, try to make each one more flavorful than the last - and keep the list short! A few punchy ingredients are more than enough to make your sourdough pizza amazing, without any flavors getting lost in the mix.

Some of my favorite topping combinations:

- Fiddlehead ferns or ramps, sauteed oyster mushrooms, thyme, goat cheese and garlic oil

- Chorizo, roasted red peppers, shredded mozzarella, BBQ sauce

- Fresh tomatoes, sliced mozzarella, classic red sauce, fresh basil (top with basil AFTER baking!)

- Pesto, sauteed peppers and onions, Italian sausage, shredded mozzarella and Parmesan

Bake at the hottest possible temperature. Commercial pizza ovens can get up to 700 or 800 degrees - far beyond what most home ovens are capable of! Fortunately, you can still bake a fantastic sourdough pizza at home. A baking stone or steel is your secret weapon: Preheat it in your oven at its top available temperature (normally around 500 degrees) for at least half an hour. The hot surface will help the pizza crisp up quickly during baking, so you'll get that perfect crust.

Really, you can't go wrong with sourdough pizza. What creative combinations will you invent?