Sourdough Pizza
Elevate your pizza night with this irresistible Sourdough Pizza recipe that combines the depth and tang of a naturally fermented sourdough crust with the simplicity of fresh ingredients. Perfect for those who love artisanal baking, the dough is prepared using an active sourdough starter and is given plenty of time to develop its signature flavor through a slow overnight rise. The crispy yet airy crust is topped with a vibrant homemade tomato passata infused with garlic and oregano, a generous helping of melted mozzarella, and your favorite toppings. Baked to perfection at high heat, this pizza promises bubbly cheese, fragrant herbs, and a delightfully chewy bite. Whether you’re a sourdough enthusiast or simply looking to upgrade your homemade pizza game, this recipe delivers on flavor, texture, and authenticity.
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Recipe Information
Ingredients
- 100 g Active sourdough starter
- 300 ml Warm water
- 500 g Bread flour
- 10 g Salt
- 30 ml Olive oil
- 20 g Semolina flour (for dusting)
- 200 ml Tomato passata (or crushed tomatoes)
- 2 Garlic cloves, minced
- 5 g Dried oregano
- 200 g Mozzarella cheese, shredded
- 10 Basil leaves (optional, for garnish)
- 5 g Salt
- 2 g Pepper
- 200 g Toppings of choice (e.g., pepperoni, vegetables)
Instructions
In a large bowl, mix the active sourdough starter with the warm water until dissolved.
Add the bread flour and salt to the mixture. Stir until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a cool place for 12-24 hours, until doubled in size.
Once the dough has risen, punch it down to release air and divide it into two equal pieces for two pizzas.
Shape each piece into a ball, cover with a damp cloth, and let rest for an additional hour.
Preheat your oven to its highest temperature (around 250°C/480°F or higher) and if using, place a pizza stone inside.
Dust a pizza peel or baking tray with semolina flour. Stretch each dough ball into a round pizza base by hand.
In a small bowl, mix tomato passata with minced garlic, oregano, salt, and pepper to create the sauce.
Spread a thin layer of tomato sauce evenly over the pizza base.
Top with shredded mozzarella cheese and your choice of toppings.
Carefully transfer the pizza to the hot pizza stone or baking tray.
Bake in the oven for 10-12 minutes or until the crust is golden and the cheese has melted.
Remove from the oven and let it cool for a couple of minutes, then garnish with fresh basil leaves.
Slice and serve immediately, enjoying your homemade sourdough pizza.
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 10714 mg | 466% | |
| Total Carbohydrate | 433.6 g | 158% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 14.9 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1735 mg | 133% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 1812 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
