Sourdough Pizza
Despite having Bernard, my sourdough starter, for over a year, I’d never made sourdough pizzas until now. I’ve dabbled in sourdough croissants, but somehow pizza eluded me. Like any bread-making process, this recipe is a bit involved—you’ll need to roll up your sleeves and get a little messy. But trust me, it’s worth it for the perfect homemade pizza. As for toppings, go wild! I’ve included a recipe for tomato sauce if you need it. My rule of thumb? More is more. You can make the bases in advance and freeze them for later. Or, if you have leftover dough, why not make some garlic and mozzarella pizza bread?
Makes 3
Hands-on Time 20 minutes
Proving Time + 2 hours
Cooking Time 12 minutes
Ingredients
75g sourdough starter
300g strong white bread flour (plus 1 tbsp and extra for dusting)
200ml water
1 tsp fine salt
30ml olive oil (plus extra for greasing)
1 tbsp semolina
Toppings including Tomato Pizza Sauce
Equipment
Mixing bowl
Spatula
Tea towel or clingfilm
Freestanding mixer with dough hook or large bowl
Small bowl
Baking sheet
Method
1. Prepare the sourdough starter
The night before, mix the sourdough starter with 100ml water and 100g flour. Cover and leave at room temperature overnight.
2. Make the dough
The next day, combine the remaining 200g flour, fed starter, salt, and olive oil in a large bowl or mixer.
Add the remaining 100ml water and mix until combined.
Knead the dough for 10 minutes in a mixer or by hand. If kneading by hand, use a throwing motion to work the dough until it becomes smooth and elastic.
3. First prove
Lightly grease a clean bowl with oil and transfer the dough into it.
Cover and let it prove until doubled in size (a few hours).
Optionally, freeze the dough at this stage for later use. Defrost in the fridge overnight before proceeding.
4. Shape the pizza
Preheat the oven to 220°C/200°C (fan)/425°F/Gas Mark 7.
Mix 1 tbsp flour and semolina in a small bowl. Sprinkle some over a baking sheet.
Divide the dough into 3 portions (if making multiple pizzas).
Roll out each portion on a lightly floured surface or stretch by hand.
5. Bake the pizza
Place the dough on the prepared baking sheet.
Top with 2–3 tbsp tomato sauce and your desired toppings.
Bake on the top shelf for 12 minutes, or until the crust is golden and the toppings are cooked.
Enjoy!
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