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Sourdough pizza - Image 3

Classic Sourdough Pizza

This sourdough pizza features a chewy, airy crust with complex flavor, topped simply with tomato sauce and fresh mozzarella. A 24-hour fermentation creates the perfect texture.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 24 minutes
Servings: 2 servings
Course: Main
Cuisine: Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g active sourdough starter 100% hydration, at its peak
  • 350 g bread flour or tipo 00 flour for authentic texture
  • 200 g water room temperature, about 75°F
  • 10 g fine sea salt
  • 15 g olive oil plus more for coating
  • 1 cup crushed San Marzano tomatoes or high-quality pizza sauce
  • 200 g fresh mozzarella torn into pieces
  • to taste fresh basil

Equipment

  • Digital kitchen scale
  • Large mixing bowl
  • Bench scraper
  • Pizza stone or baking steel
  • Pizza peel
  • Wire cooling rack

Method
 

  1. In a large bowl, combine the active starter and water, mixing until milky. Add the flour and salt. Mix with a spatula until a shaggy dough forms, about 2 minutes. Cover and let rest (autolyse) for 30 minutes to hydrate the flour.
  2. Add the olive oil to the dough. With wet hands, perform a series of stretch and folds: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4-5 times until the dough feels tighter. Cover and let rest 30 minutes. Repeat this stretch and fold process 3 more times at 30-minute intervals.
  3. After the final fold, cover the bowl tightly and let the dough bulk ferment at room temperature (70-75°F) for 6-8 hours, or until it has increased by about 50% and is full of bubbles. Then, gently transfer the dough to the refrigerator for a cold proof of 12-24 hours.
  4. Two hours before baking, remove the dough from the fridge. On a lightly floured surface, divide the dough into two equal pieces (about 340g each). Shape each into a tight ball by folding the edges under. Place on a floured tray, cover, and let rest at room temperature for 1.5-2 hours to warm up and relax.
  5. Place a pizza stone or steel on the middle rack of your oven and preheat to your oven's highest temperature (500-550°F) for at least one hour. Generously flour a pizza peel. Gently stretch one dough ball into a 12-inch round, leaving a thicker rim for the crust. Transfer the stretched dough to the floured peel.
  6. Quickly top the dough with a thin layer of crushed tomatoes, leaving a 1-inch border. Scatter the torn mozzarella over the sauce. Give the peel a gentle shake to ensure the pizza isn't stuck, then swiftly slide it onto the hot stone. Bake for 7-10 minutes until the crust is puffed and charred in spots and the cheese is bubbling.
  7. Using the peel, remove the pizza from the oven. Immediately drizzle with a little olive oil and scatter fresh basil leaves over the top. Let cool for 2-3 minutes on a wire rack before slicing and serving. Repeat with the second dough ball.

Notes

Chef's Tips:
• The key to easy stretching is a well-relaxed dough. If it springs back, let it rest another 15 minutes.
• Less is more with toppings. Overloading will steam the crust and make it soggy.
• Serve with a simple arugula salad dressed with lemon juice and olive oil.
Food Safety:
• Ensure all dairy toppings are fresh and properly refrigerated before use.
• Leftover pizza should be refrigerated within 2 hours of baking.