For this recipe, I used a stand mixer with a dough hook and a baking stone for cooking. First, add the water and dry sourdough starter to the bowl and stir gently to dissolve the starter. Then, start the mixer on speed 2 and add about half of the flour, mixing until the dough starts to come together.

Next, add the salt and mix briefly, then add the remaining flour and continue kneading (this time on speed 3) until the dough is smooth and elastic.

Remove the dough from the mixer bowl and knead it by hand on your work surface for a couple of minutes. Divide the dough into two equal pieces and shape each into a smooth, even ball. Lightly oil two tall, narrow containers to make it easier to remove the dough later. Place each dough ball in a container, cover with a damp kitchen towel, and let rise for 10 hours.

Half an hour before shaping and baking, preheat your baking stone in a gas oven to 465°F (240°C) or as hot as possible. Prepare the tomato for the Margherita by simply adding salt and a drizzle of olive oil. Shape the dough balls—one topped with pumpkin puree, sausage, beans, and mozzarella, and the other as a classic Margherita (tomato and mozzarella). Bake each pizza on the stone for about 15 minutes. Enjoy!