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sourdough pizza recipe
- Total Time: 75 minutes
- Yield: 1 large pizza (10–12 inches) 1x
- Diet: Vegetarian
Description
This homemade sourdough pizza features a crispy-chewy crust made from slow-fermented dough and topped with a gourmet creamy roasted red pepper feta sauce. The long fermentation process results in complex flavor and a lighter, more digestible crust for family pizza night.
Ingredients
- 100 g active sourdough starter
- 300 g strong bread flour (or high-quality all-purpose)
- 210 ml filtered water
- 6 g fine sea salt
- 10 ml olive oil, plus extra for oiling dough
- 2 medium red bell peppers
- 3 large garlic cloves, unpeeled
- 100 g crumbled feta cheese
- 150 g low-moisture mozzarella cheese, shredded
- 2 g dried oregano
- 0.5 g black pepper
- Fresh basil leaves and extra virgin olive oil, for garnish
Instructions
- Prepare Dough Base: Mix active starter, bread flour, and filtered water until a shaggy dough forms. Cover and allow the mixture to autolyse (rest) for 30 minutes.
- Add Salt and Oil: Add the sea salt and 10 ml olive oil to the dough. Mix thoroughly for 2-3 minutes until fully incorporated. Cover and rest for 30 minutes.
- Perform Stretch and Folds: Over the next 2-3 hours, perform 3-4 sets of stretch and folds, resting for 30 minutes between sets. After the final fold, cover the bowl and refrigerate the dough for 12-24 hours for cold fermentation.
- Roast Sauce Ingredients: Preheat oven to 400°F (200°C). Place whole red bell peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 15 ml olive oil and roast for 25-30 minutes until peppers are blistered and garlic is soft. Let cool slightly.
- Blend Red Pepper Feta Sauce: Peel roasted peppers and garlic. Transfer to a blender with feta cheese, dried oregano, black pepper, and 60 ml of water. Blend until completely smooth, adding more water (up to 30 ml) if needed to achieve desired consistency.
- Preheat Oven: Preheat your pizza oven or standard oven with a pizza stone or steel to its highest setting (450-500°F / 230-260°C) for at least 45-60 minutes.
- Shape Dough: Gently stretch a portion of the cold sourdough dough into a 10-12 inch round on a lightly floured surface or oiled sheet pan. Leave a slightly thicker crust edge. Avoid overworking the dough.
- Assemble Pizza: Spread a generous layer of the red pepper feta sauce evenly over the stretched dough, leaving the crust edge bare. Top evenly with the shredded mozzarella cheese.
- Bake Pizza: Slide the pizza onto the preheated pizza stone or steel. Bake for 8-15 minutes, or until the crust is golden brown and puffy and the cheese is bubbly.
- Garnish and Serve: Carefully remove the hot pizza from the oven. Garnish with fresh basil leaves and a light drizzle of extra virgin olive oil before slicing and serving immediately.
Notes
To achieve a crispy crust, ensure your oven and pizza stone are preheated thoroughly to the highest temperature possible for at least 45-60 minutes. Handle the cold dough gently when stretching to preserve the airy structure from fermentation. If the dough snaps back or resists stretching, cover it and let it rest for 10-15 minutes to allow the gluten to relax.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 475 calories
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 35 mg