Uploaded February 2021 | Updated September 2026, 2 weeks ago
A simple beginners recipe on how to cook sourdough pizza, straightforward with no complicated steps. Shaping the dough takes a bit of practice but that is all part of the fun!
Check out our new Sourdough T-Shirts
sourdoughstore.com
Catch me on Instagram: instagram.com/culinary_exploration
My Baking Equipment:
Bench scraper / dough cutter:
UK store: amzn.to/34wguad
US store: amzn.to/3bG68JZ
Bowl Scraper:
UK store: amzn.to/3nfdCrx
US Store: amzn.to/2RRKlr6
Dough scales:
UK store: amzn.to/3dOUtcV
US store: amzn.to/3aDJbWV
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If you find the recipe useful please subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
I believe it's best to weigh your ingredient in grams as it is much more accurate.
If you calculate the flour and the water in the starer the hydration calculations are actually a little higher. Ive put these figures in brackets. The important thing is to experiment with your flour and see what hydration works well for you.
75% Hydration dough (80% including starter flour and water):
100g of active recently fed sourdough starter (my starter is fed at a ration of 1:1:1)
220g room temperature water
290g of strong flour (mine has a protein content of 13%)
10 salt
15g olive oil
70% hydration dough (75% including starter flour and water)
100g of active recently fed sourdough starter (my starter is fed at a ration of 1:1:1)
210g room temperature water
300g of strong flour (mine has a protein content of 13%)
10 salt
15g olive oil
Grated, blended or hand crushed plum (tinned) tomatoes, seasoned with fresh basil, black pepper and sea salt.
Low hydration mozzarella diced.
Add the salt to the water and dissolve.
Roughly mix the starter with the water, don’t worry about completely dissolving it, this will happen during the fermentation.
Add the olive oil and flour and bring together until well incorporated. You aren’t aiming for a silky smooth dough at this point.
Cover well and leave to ferment and proof. This took 12 hours at room temp (10 degrees Celsius), but you could do extended proof in the fridge if wanted to.
When the dough is full of life, well expanded and has a honeycomb texture the dough should be ready. Gently tip out onto a floured surface and divide into two.
Gently ball the dough and transfer to a floured tray and then cover well with a plastic bag. Leave to proof until well risen. My dough took 2 hours at room temperature (18 degrees Celsius). Again, you could extend the proof in the fridge of you wanted. The dough is ready when it feels light and gassy but not tense.
Flour the dough well and gently turn it out onto the a well floured surface. Shape as directed in the video.
Top with the tomato sauce and mozzarella, season with salt and pepper.
I baked this on a preheated baking steel in an oven that had been preheated to it’s max temp, 250 degrees Celsius. The pizza bakes for a round 7 minutes.
Keep your eye on it and remember that you can cook it until its right for you!
Enjoy!
A simple beginners recipe on how to cook sourdough pizza, straightforward with no complicated steps. Shaping the dough takes a bit of practice but that is all part of the fun!
Check out our new Sourdough T-Shirts
sourdoughstore.com
Catch me on Instagram: instagram.com/culinary_exploration
My Baking Equipment:
Bench scraper / dough cutter:
UK store: amzn.to/34wguad
US store: amzn.to/3bG68JZ
Bowl Scraper:
UK store: amzn.to/3nfdCrx
US Store: amzn.to/2RRKlr6
Dough scales:
UK store: amzn.to/3dOUtcV
US store: amzn.to/3aDJbWV
As an Amazon Associate I earn from qualifying purchases.
-------------------------------------------------------------
If you find the recipe useful please subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
I believe it's best to weigh your ingredient in grams as it is much more accurate.
If you calculate the flour and the water in the starer the hydration calculations are actually a little higher. Ive put these figures in brackets. The important thing is to experiment with your flour and see what hydration works well for you.
75% Hydration dough (80% including starter flour and water):
100g of active recently fed sourdough starter (my starter is fed at a ration of 1:1:1)
220g room temperature water
290g of strong flour (mine has a protein content of 13%)
10 salt
15g olive oil
70% hydration dough (75% including starter flour and water)
100g of active recently fed sourdough starter (my starter is fed at a ration of 1:1:1)
210g room temperature water
300g of strong flour (mine has a protein content of 13%)
10 salt
15g olive oil
Grated, blended or hand crushed plum (tinned) tomatoes, seasoned with fresh basil, black pepper and sea salt.
Low hydration mozzarella diced.
Add the salt to the water and dissolve.
Roughly mix the starter with the water, don’t worry about completely dissolving it, this will happen during the fermentation.
Add the olive oil and flour and bring together until well incorporated. You aren’t aiming for a silky smooth dough at this point.
Cover well and leave to ferment and proof. This took 12 hours at room temp (10 degrees Celsius), but you could do extended proof in the fridge if wanted to.
When the dough is full of life, well expanded and has a honeycomb texture the dough should be ready. Gently tip out onto a floured surface and divide into two.
Gently ball the dough and transfer to a floured tray and then cover well with a plastic bag. Leave to proof until well risen. My dough took 2 hours at room temperature (18 degrees Celsius). Again, you could extend the proof in the fridge of you wanted. The dough is ready when it feels light and gassy but not tense.
Flour the dough well and gently turn it out onto the a well floured surface. Shape as directed in the video.
Top with the tomato sauce and mozzarella, season with salt and pepper.
I baked this on a preheated baking steel in an oven that had been preheated to it’s max temp, 250 degrees Celsius. The pizza bakes for a round 7 minutes.
Keep your eye on it and remember that you can cook it until its right for you!
Enjoy!
