🍕 Sourdough Pizza (Homemade, Crisp + Tangy Crust)
Sourdough pizza has a chewy, airy crust with a subtle tang from the natural fermentation—closer to artisan pizzeria style than standard homemade dough.
🧾 Ingredients
Dough (makes 2 medium pizzas)
- 1 cup (240g) active sourdough starter (bubbly and fed)
- 3 cups (360–400g) all-purpose or bread flour
- 1 tsp salt
- Âľ cup (180ml) water (adjust as needed)
- 1–2 tbsp olive oil (optional, softer crust)
Toppings (basic Margherita style)
- ½–1 cup pizza sauce
- 1½–2 cups mozzarella cheese (shredded or fresh)
- Fresh basil leaves
- Olive oil drizzle
👨‍🍳 Instructions
1. Make the dough
- In a bowl, mix sourdough starter + water until combined.
- Add flour and salt.
- Mix until a rough dough forms.
- Knead 8–10 minutes (or stretch and fold method).
2. Ferment (key step)
- Cover dough and let rest at room temp 6–12 hours (until doubled).
- For deeper flavor, refrigerate overnight after initial rise.
3. Shape the pizza
- Divide dough into 2 balls.
- Let rest 30–60 minutes before shaping.
- Stretch gently into pizza rounds (don’t roll too hard—keep air bubbles).
4. Preheat oven (very important)
- Heat oven to 250°C (480°F) or highest setting.
- Preheat pizza stone or baking tray for at least 30 minutes.
5. Assemble
- Spread sauce lightly.
- Add mozzarella.
- Add toppings (don’t overload or it gets soggy).
6. Bake
- Bake 7–12 minutes until crust is golden and cheese is bubbling.
- Optional: broil for last 1–2 minutes for charred top.
7. Finish
- Add fresh basil and a drizzle of olive oil.
- Slice and serve immediately.
đź’ˇ Pro Tips
- The starter must be active (bubbly, not flat) for good rise.
- Longer fermentation = better flavor (slightly sour, more complex crust).
- High heat is what gives you that pizzeria-style crust.
- Less sauce = crispier pizza (too much = soggy center).
🔥 Variations
- Garlic mushroom & mozzarella
- Pepperoni + chili honey drizzle
- BBQ chicken sourdough pizza
- White pizza (cream, garlic, ricotta, mozzarella)
If you want, I can also give you a same-day quick sourdough pizza (no overnight wait) or a neapolitan-style ultra-thin crust version.
