1. Feed sourdough starter 6–8 hours before mixing dough

2. In a bowl combine starter, water, and flour until no dry spots remain

3. Add salt and olive oil and mix gently until a sticky dough forms

4. Knead dough for about 10 minutes until smooth and elastic or perform stretch-and-fold every 30 minutes for 2 hours

5. Cover and let dough rise in a warm place for 4–6 hours until doubled

6. Optionally refrigerate dough overnight for enhanced flavor

7. Divide and let dough balls rest 30 minutes at room temperature

8. Preheat oven to 400°F (200°C) and roast asparagus, bell pepper, cherry tomatoes, red onion, and artichoke hearts tossed in olive oil, salt, and pepper for 10–12 minutes

9. Preheat oven to 475°F (245°C) with pizza stone or baking steel for at least 30 minutes

10. Stretch dough into 10–12 inch rounds on parchment or peel

11. Brush dough with pesto or olive oil

12. Arrange roasted vegetables evenly on the base

13. Sprinkle mozzarella or vegan cheese shreds and fresh herbs, leaving a border for the crust

14. Slide pizza onto the hot stone or baking sheet and bake 10–14 minutes until crust is golden and toppings are blistered

15. Drizzle with olive oil, sprinkle lemon zest, and season with salt and pepper

16. Let rest a few minutes before slicing and serving