Sourdough Pizza with Various Toppings by Sahpaige

Ingredients

• 2 sourdough pizza dough balls (approx. 250g/9 oz each), from a same-day recipe
• 1 cup creamy calabrian vodka sauce
• 3 cup shredded mozzarella cheese
• 8 oz cooked italian sausage, crumbled (optional)
• 4 oz cremini mushrooms, thinly sliced (optional)
• 1 jalapeño, thinly sliced (optional)
• 1 tbsp olive oil
• 2 tbsp semolina flour or all-purpose flour, for dusting

Instructions

1. Place a pizza stone or heavy baking sheet in your oven and preheat to 525°F (275°C) for at least 1 hour to ensure it's thoroughly hot.
2. While the oven preheats, prepare your toppings: if using sausage, ensure it's cooked and crumbled. Slice mushrooms and jalapeño.
3. Lightly dust your work surface and a pizza peel (or back of a baking sheet) with semolina flour. Take one sourdough dough ball and gently stretch or roll it into a 10-12 inch circle.
4. Brush the edges of the dough with olive oil, then spread about 1/2 cup of vodka sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1.5 cups of mozzarella cheese.
5. Add your desired toppings: for a classic cheese pizza, stop here. For sausage, mushroom, or jalapeño pizzas, distribute them evenly over the cheese.
6. Carefully slide the assembled pizza onto the preheated pizza stone or baking sheet in the oven.
7. Bake for 10-12 minutes, rotating halfway through if needed, until the crust is golden brown, the cheese is bubbly and melted, and the toppings are slightly charred.
8. Remove the pizza from the oven, let it cool for 2-3 minutes before slicing, and serve immediately. Repeat with the remaining dough and toppings for additional pizzas.