Beer and wings. Wine and cheese. Some duos just work.
And, the same is true for sourdough and pizza. By combining two of the most-loved food groups into one delicious recipe, you can create the kind of flavour power couple that would knock Queen Bey and Jay Z from the top spot.
If you’ve already mastered the art of the sourdough loaf recipe, then it might be time to try this Sourdough Pizza Recipe. All you’ll need is your basic sourdough ingredients, equipment, and some of your favourite toppings – and you’ll be slicing up your own sourdough masterpiece in a matter of minutes.
What you’ll need
- ½ cup (100 g) sourdough starter discard
- 2 teaspoons (10 g) fine sea salt
- 2 tablespoons (30 g) olive oil
- ⅓ cup + 1 tablespoon (50 g) whole wheat flour
- 3 ¾ cups (450 g) bread flour
- 1 ⅓ cups + 2 tablespoons (350 g) water
- 4 teaspoons sourdough pizza flavour (optional)
- Pizza sauce
- Your choice of pizza toppings
- Mix the pizza crust ingredients together in a large mixing bowl until they combine and form a shaggy mass. Cover the bowl and let it ferment on the counter at room temperature overnight.
- The next morning, perform one set of stretches and folds, cover the bowl and place in the fridge until it’s ready to bake.
- Remove the dough from the fridge and allow it to sit at room temperature for 30 minutes.
- Divide the dough into four equal portions, flour your work surface and shape each portion into a ball shape. Cover with a towel and let the dough rest for 30 minutes.
- Turn your oven's broiler on high and preheat your cast iron skillet over medium-high heat on the stovetop.
- Working one at a time on a floured surface, press a dough ball into a 12"-wide circle. Make sure to delicately stretch the dough as best you can to preserve those air pockets.
Pro tip: If you have trouble shaping the dough, let it rest for 15-20 minutes to allow the gluten to relax. This will make it easier to stretch into a nice round shape.
- Carefully lay the crust into the hot skillet. Immediately place your toppings onto the crust. I personally make my sourdough pizza with tomato sauce, topped with fresh mozzarella, parmesan, olive oil, and sea salt.
- Cook on the stove-top for 5-6 minutes, before using a spatula to lift the crust in order to check the bottom is done. It should be slightly charred.
- Once the bottom is well-cooked, transfer the skillet to the oven for 2-4 minutes to cook the toppings. Check on the pizza regularly to avoid over-cooking.
- Remove the pizza from the oven, cut into slices and bon appetit!
- Store leftover pizza, well wrapped, in the refrigerator for up to five days.
Tips for best results
- If you don’t have an oven-safe or cast iron skillet, start the pizza on the stove-top in a non-stick skillet. When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.
- Have your pizza toppings ready to go before you shape the dough into the pizza crust. It only takes a few minutes on the stovetop before it's ready to pop into the oven to finish, so you can
- If you like pizza with a golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone.
- Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. This allows liquid from the sauce and toppings to evaporate. Melted cheese can act like a lid, trapping moisture and making dough soggy. After the edges of the pizza begin to brown, remove from the oven, add cheese, and then return to the oven to finish baking.
Ready to dive right in and make your own sourdough pizza? Check out our Complete Sourdough Starter Kit for yourself to start baking up a storm today. Don’t forget to tag us on Instagram @youkneadsourdough and hashtag it #youkneadsourdough so we can see your sourdough creations.