Sourdough Pizza

This Homemade Sourdough Pizza is afantastic way to put your sourdough starter to delicious use. With a bubblycrust and your choice of toppings, it's the perfect canvas for crafting yourideal pizza.

Print Recipe

Prep Time 30

Cook Time 30

Waiting time 6

Total Time 7

Course Baking, Main Course

Cuisine Italian

Servings people

Equipment

Oven

Ingredients

For the dough

375 g water
100 g active sourdough starter
10 g Sea salt
500 g all-purpose flour

For the sauce

8 tablespoons diced tomatoes
olive oil extra virgin
sea salt
2 cloves garlic

For topping

handful Parmesan cheese Grated
Mozzarella cheese

Instructions

PREPARE THE SOURDOUGH PIZZA DOUGH

Mix the starter, salt, and water in alarge bowl. It doesn’t have to be uniformlymixed. Add the flour. Mix again until the flour is completelyincorporated.
Transfer to a straight-sided vessel (if you have one.)
Covervessel with tea towel or cloth bowl cover and letstand 30 minutes.

STRETCH AND FOLD

After30 minutes, extendyour hand into the container and gently draw the dough upwards towardsthe center. Rotate the container a quarter turn and repeat this action 8 to 10 times.
Please refer to the videofor visual guidance. Allowthe dough to rest for anadditional 30 minutes, and then perform the stretching and folding process once more. Iffeasible, complete this cycle two more times, totaling four rounds of stretching and folding. By thefourth cycle, you will observe a significant transformation in the dough'stexture, as it becomes smoother,more robust, and noticeably more elastic.

BULK FERMENTATION

Place a cloth or a bowl cover over thecontainer and leave it to rest at room temperature for a duration spanning from 4 to 6 hours. The specifictime needed will depend on variousfactors such as the season,the potency of your starter, and the temperature of your kitchen. Yourcue for completion is when the dough has approximately doubled in size.

PORTION AND SHAPE

Transfer the dough onto a working surface and form it into a somewhat irregular ball. Employ an adequate amount of flour to manage its stickiness. Utilizing a bench scraper, split the dough into four identical sections. Dust each portion with flour.
With floured hands, mold each segment into a ball, pinching the dough beneath each one using the pinky edges of your hands. Then, place each dough round into a plastic quart container, cover it, and refrigerate for at least 6 hours, or extend the storage to up to 3 days, alternatively, move it to the freezer.

MAKE THE PIZZAS

Retrieve one round of dough, or more if needed, from the refrigerator approximately an hour before your intended baking time. Sprinkle the dough with flour and position it on a floured surface. Allow it to sit undisturbed for about an hour, with a little flexibility in the timing. Meanwhile, position a BakingSteel or pizza stone in the upper third of your oven. Preheat the oven to 300ºC(550ºF), ensuring it reaches the desired temperature after at least 45 minutes ideally 1 hour before you commence baking.
Delicately form the dough into an approximately 10-inch round shape, making sure to handle it with as little manipulation as you can. (For visual assistance, please refer to the video.)Place a piece of parchment paper onto a pizza peel, then transfer the rounded dough onto the parchment-covered peel.

TOP AND BAKE

For a traditional Margherita-style pizza, Smoothly distribute two tablespoons of tomato sauce over the dough's surface. Add mozzarella cheese to your preference. Sprinkle a suitable amount of parmesan cheese over it. Drizzle with olive oil and lightly season with sea salt. Carefully slide the pizza, along with the parchment paper, into the oven. Bake the pizza until the top develops blistered spots, which should take around 5-6 minutes. Transfer the pizza to a cutting board. If available, garnish with basil leaves. Slice and serve, discarding the parchment paper.

Keyword pizza, sourdough

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