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Sourdough Pizza

3 from 1 reviews

It’s pizza time! Whip up this homemade sourdough pizza for a gourmet tasting meal right at home. If you love sourdough bread, you’ll love this hearty and chewy pizza crust!

It’s pizza time! Whip up this homemade sourdough pizza for a gourmet tasting meal right at home. If you love sourdough bread, you’ll love this hearty and chewy pizza crust!

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 6 - 7 minutes
  • Total Time: 5 1/2 hours
  • Yield: One 15 inch pizza 1x
  • Category: dinner
  • Author: Sarah | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 6 - 7 minutes
  • Total Time: 5 1/2 hours
  • Yield: One 15 inch pizza 1x
  • Category: dinner
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 6 - 7 minutes
  • Total Time: 5 1/2 hours
  • Yield: One 15 inch pizza 1x
  • Category: dinner

Ingredients

  • 2 cups (300 grams) all purpose flour
  • 1 cup (200 grams) water
  • 1 teaspoon salt
  • 1/4 teaspoon active dry yeast
  • 1/4 cup sourdough starter, unfed*
  • 1 cup tomato sauce
  • 8 ounces fresh mozzarella cheese
  • fresh basil, optional
  • desired toppings, optional

Instructions

  1. Stir your unfed sourdough starter well to incorporate any liquid on the top before measuring out 1/4 cup*. Place the sourdough starter, water, salt, and yeast in a stand mixer fit with the dough hook. Beat the dough on low speed with the dough hook for 10 minutes. The dough will be very tacky and soft, but it shouldn’t stick too much to your hands if you touch it lightly. Don’t worry if the dough seems too sticky at first–sourdough is a wet dough and it will firm up and tighten after it proofs. Form the dough into a ball and transfer the dough to a greased bowl. Cover and let rise in a warm place for 2 hours.
  2. After 2 hours, punch the dough down and fold it a few times before returning it to the bowl and covering to rise for another 2 – 3 hours to double in size.
  3. When you are ready to make the pizza, place a pizza stone in the grill or oven and preheat to the hottest temperature you can get for at least 20 minutes. This will get the pizza stone super hot.
  4. While the pizza stone heats up, form your pizza. Dust a large piece of parchment paper with flour. Stretch the dough out into a 15 inch circle on the prepared parchment paper. Spread the tomato sauce over the unbaked pizza crust, using the back of a spoon to spread it evenly, leaving about an inch around for the crust. Tear the fresh mozzarella into medium size pieces, sprinkling them over the sauce. Top with any additional toppings if using!
  5. Place the pizza on a flat surface to transfer it to the hot pizza stone. Bake the pizza for 6 to 7 minutes if using a grill or 10 to 15 minutes if using an oven, or until the pizza is golden brown and bubbling.
  6. Garnish with fresh basil and parmesan before slicing and serving hot!

Notes

  1. If you need to make a sour dough starter, King Arthur really is the king of flour. You can find a recipe for a sour dough starter here. If you are making one for the firs time, you’ll want to feed it for at least a week before using it. You can also purchase fresh sourdough starters in some specialty grocery stores and online!
  2. Don’t feed your sourdough before using it for this sourdough pizza recipe. This is called a “unfed” sourdough. This will keep your dough tangy and bubbly. After you measure out the amount needed for the recipe you can feed your sourdough like usual!
  3. You’ll get the best results in the hottest grill on a pizza stone. If you don’t have a pizza stone, you can use a cookie sheet too, the key is to cook the pizza on a surface that is already super hot to prevent any soggy pizza crust.