Vegan Margherita Pizza

1: Make your dough one night in advance. Add the sourdough starter, sugar, and water to a bowl, then mix in.

2: Combine flour and salt in a bowl and add to the wet ingredients. Knead with a stand mixer for about 5 minutes or by hand for about 10 minutes.

3: Place dough in a bowl, cover with plastic wrap and a towel, and set on the counter to rise at room temperature overnight.

4: The next day, take the dough out, portion it in half, and set on a plate covered with plastic wrap and put it back in the fridge.

5: To make the sauce, add the onions to a medium-high heat pot with some olive oil. Season with salt and pepper.

6: Add the garlic and stir in for a minute. Pour in the San Marzano tomatoes with about 1/2 cup additional water.

7: Blend the ingredients into a sauce using an immersion blender or traditional blender, then stir in fresh basil.

8: Cover the pot and place it in a 250-degree oven for a couple of hours.

9: Take the sauce out and let it cool for about 30 minutes.

10: Grab your dough and form it into a pie, laying it on a pizza tray covered with cornmeal.

11: Add your sauce to the edges, place small pieces of vegan mozzarella, add some basil, and finish with olive oil.

12: Bake in a 525-degree oven for 12 minutes, optionally broiling for the last 1-2 minutes for a browned crust and cheese.

13: Slice up and enjoy!