When I make Sourdough Pizza dough, I use King Arthur Flour's Sourdough Pizza Crust Recipe, but with one exception: I use their Perfect Pizza flour in place of AP Flour. It's such a lovely and versatile dough! I've made everything from deep dish pizza to rounds.
Usually, I bake my pizzas on a steel that's pre heated at 500 degrees in my oven. When I make a deep dish, I preheat my cast iron skillet on top of the steel, and then have everything ready to go so I can shape the pizza in the hot skillet.
Because I can't eat cheese, I will usually line the shaped dough with some quality extra virgin olive oil, then some homemade heirloom tomato sauce (that's a blog for another day) and a medley of vegetables, depending upon what's in season. I find that chicken sausage works great on these non-dairy pizzas. So do olives and mushrooms.
If I'm feeling ambitious, I'll slice some potatoes on a mandolin and line the bottom of a pie with them (no sauce on those) and build from there.
Here are a few variations: