Sourdough pizza is a delicious twist on traditional pizza dough. The natural fermentation of the sourdough starter imparts a subtle tangy flavor to the crust, creating a depth of taste that elevates every bite. This recipe takes advantage of the long fermentation process to develop that signature sourdough taste and achieve a chewy, crispy, and perfectly golden crust. Whether you’re making it for a cozy family dinner or impressing friends at a gathering, sourdough pizza is sure to become a favorite.
Ingredients:
For the Dough:
- 1 cup (240g) sourdough starter (active and bubbly)
- 3/4 cup (180ml) lukewarm water
- 2 1/2 cups (300g) all-purpose flour (or a combination of all-purpose and whole wheat)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon honey or sugar (optional, to help the yeast activity)
- 1/2 teaspoon instant yeast (optional, for a faster rise)
For the Toppings:
- Tomato sauce (about 1/2 to 3/4 cup, depending on your preference)
- 2 cups shredded mozzarella cheese (or a mix of mozzarella and provolone)
- Fresh basil leaves (optional, for garnish)
- Olive oil for drizzling
- Additional toppings (such as pepperoni, mushrooms, onions, or peppers) as desired
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the sourdough starter, lukewarm water, and honey (if using). Stir to dissolve the honey.
- Add the flour and salt and mix until it starts to come together. If using instant yeast, add it now.
- Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour. If it’s too dry, add a bit more water.
- Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and allow it to rise at room temperature for 4-6 hours, or overnight in the fridge for a slower fermentation (which will deepen the flavor).
- Preheat the Oven:
- When you’re ready to bake, preheat your oven to the highest setting (450°F/230°C to 500°F/260°C) with a pizza stone or baking sheet inside. This ensures a crispy, restaurant-style crust.
- Shape the Dough:
- After the dough has risen, punch it down gently and divide it into 2 equal portions for medium-sized pizzas, or keep it whole for a larger pizza.
- On a floured surface, roll out the dough to your desired thickness. You can stretch it by hand for a more rustic look or use a rolling pin for a uniform thickness. Try not to press out all the air bubbles to keep the dough light and airy.
- Assemble the Pizza:
- Transfer the shaped dough onto a piece of parchment paper for easy handling. Add a thin layer of tomato sauce, leaving a border around the edges for the crust.
- Top with cheese and any other toppings of your choice.
- Bake the Pizza:
- Carefully transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, depending on the thickness of your crust, until the edges are golden and crispy, and the cheese is bubbly and slightly browned.
- Finishing Touches:
- Once baked, remove the pizza from the oven and drizzle with a bit of olive oil. Add fresh basil leaves or any additional garnishes.
- Slice and enjoy!
Tips:
- Sourdough Starter: Make sure your sourdough starter is active and bubbly before using it in the dough. Feed it 4-6 hours before starting the recipe for the best results.
- Slow Fermentation: If you want a deeper flavor, let the dough ferment in the fridge overnight or even up to 24 hours. This slow fermentation allows the flavors to develop fully.
- Pizza Stone: A pizza stone creates a crispy crust, but if you don’t have one, a baking sheet works just fine.
Enjoy your homemade sourdough pizza with a tangy, flavorful crust and your favorite toppings!
