sourdough pizza recipe with Creamy Roasted Red Pepper Feta Base

Name: sourdough pizza recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
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

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I truly believe homemade pizza is a core memory in the making, and this recipe is my current favorite. There’s nothing quite like the combination of a crispy-chewy sourdough crust and this vibrant, creamy red pepper sauce, making this a truly unique sourdough pizza recipe. We’ll guide you through creating a perfectly bubbly, flavorful sourdough crust paired with a gourmet sauce made from slow-roasted red peppers and salty feta cheese. Slow-fermented dough can be easier to digest, which makes this a great upgrade for family pizza night. This recipe offers a wonderful slow-fermented crust that’s easier on digestion, making it a perfect upgrade for family pizza night or entertaining guests.

sourdough pizza recipe — Sourdough Pizza Recipe 9

Ingredients

Active Sourdough Starter (100 g / 3.5 oz): This is the key leavening agent for flavor development and a bubbly crust. Ensure your starter has been fed recently and is active, bubbly, and floating when ready to use. Avoid using inactive or weak starter, as the dough will not rise properly during fermentation.
Strong Bread Flour (300 g / 2.5 cups): High-protein flour (12%+ protein content) develops stronger gluten for a chewy, airy crust. Bread flour creates a superior crumb structure compared to all-purpose flour. If unavailable, use high-quality all-purpose flour but expect a slightly less structured result.
Filtered Water (210 ml / 3/4 cup + 2 tbsp): Filtered water prevents chlorine from interfering with starter activity. Lukewarm water helps activate the yeast and bacteria in the starter during initial mixing. Measure accurately, as hydration levels significantly impact dough handling and final texture.
Fine Sea Salt (6 g / 1 tsp): Salt controls fermentation speed and enhances flavor in the dough. Add salt only after the initial autolyse rest to allow the flour to fully hydrate before inhibiting starter activity. Do not omit or reduce salt, as it’s vital for structure and taste in the final crust.
Olive Oil (10 ml / 2 tsp + extra for oiling): Good quality olive oil adds elasticity to the dough and prevents sticking during bulk fermentation. It also imparts flavor and creates a more tender crust texture. Use a neutral oil like grapeseed if you prefer less olive oil flavor in the final product.
Red Bell Peppers (2 medium / ~300 g / 10.5 oz): Fresh red peppers are roasted to bring out a deep, natural sweetness for the sauce base. Roasting them whole and unpeeled provides a smoky char while keeping the flesh soft. Avoid using jarred roasted peppers, as they often contain added salt and preservatives that alter the flavor profile.
Garlic Cloves (3 large, unpeeled): Roasting unpeeled garlic cloves mellows their sharpness and adds a sweet, nutty flavor to the sauce. The peel protects the garlic from burning and creates a soft, spreadable texture inside. Do not peel before roasting, as this will result in bitter, burned garlic pieces.
Feta Cheese, crumbled (100 g / 3.5 oz): Feta provides a salty, tangy, creamy base for the sauce when blended. Use microbial rennet feta if keeping it vegetarian; check labels carefully. Substitute with goat cheese or ricotta for a similar tang and creaminess if preferred.
Low-Moisture Mozzarella Cheese, shredded (150 g / 5.3 oz): Low-moisture mozzarella melts evenly without releasing excessive water, preventing a soggy pizza. Shredded cheese melts more quickly and evenly than sliced cheese. For a richer flavor, add a small amount of grated parmesan cheese to the mozzarella blend.
Dried Oregano (2 g / 1/2 tsp) and Black Pepper (0.5 g / 1/4 tsp): These seasonings enhance the roasted pepper and feta sauce. Oregano adds a classic Mediterranean flavor profile that pairs well with the red pepper and feta. Adjust the amount of seasonings to taste after blending the sauce.
Garnish (Fresh Basil Leaves and Extra Virgin Olive Oil): These add a fresh, vibrant finish and enhance the final aroma and flavor. Basil should be added after baking to prevent discoloration from the heat. A drizzle of high-quality extra virgin olive oil adds shine and a final layer of complexity.

Instructions

Begin the sourdough pizza dough by mixing the active starter, bread flour, and filtered water in a large bowl. Mix by hand until all dry spots of flour are incorporated and a shaggy dough forms. Cover the bowl and allow the mixture to rest for 30 minutes to autolyse (hydrate fully).
Add the fine sea salt and 10 ml of olive oil to the dough after the autolyse period. Mix thoroughly by hand for 2-3 minutes, ensuring the salt and oil are fully incorporated into the dough structure. Cover the bowl and allow it to rest for another 30 minutes.
Perform 3-4 sets of stretch and folds over the next 2-3 hours, resting for 30 minutes between each set. To perform a stretch and fold, wet your hand and pull one side of the dough up and over itself, rotating the bowl and repeating four times. After the final fold, cover the bowl and refrigerate the dough for at least 12-24 hours for a slow cold fermentation; this builds complex flavor and texture for your sourdough pizza recipe.
Prepare the Creamy Roasted Red Pepper Feta Base: Preheat your oven to 200°C (400°F). Place the whole red bell peppers and unpeeled garlic cloves on a baking sheet and drizzle with 15 ml olive oil. Roast for 25-30 minutes, or until the peppers are blistered and slightly charred, and the garlic is soft. Let them cool slightly.
Blend the sauce ingredients: Once cool enough to handle, peel the red bell peppers, discarding seeds and stems; peel the roasted garlic cloves. Transfer the roasted peppers, garlic, crumbled feta cheese, dried oregano, black pepper, and 60 ml of water or vegetable broth to a blender. Blend until completely smooth; if the sauce is too thick, add the remaining liquid (up to 30 ml) a tablespoon at a time until desired consistency is reached. This unique base elevates the whole sourdough pizza recipe.
Preheat your pizza oven or standard oven with a pizza stone/steel to its highest setting (230-260°C / 450-500°F). Allow the stone or steel to preheat for at least 45-60 minutes to ensure maximum heat retention and a crispy crust. Proper preheating is essential for achieving a good oven spring for this specific sourdough pizza recipe.
On a lightly floured surface, gently stretch or roll one portion of cold sourdough dough into a 25-30 cm (10-12 inch) round. Aim for a thickness of about 3-4 mm (1/8 inch), leaving a slightly thicker crust edge to trap steam and create bubbles. I find it easiest to stretch the dough on a lightly oiled sheet pan for less sticking when I don’t use my pizza peel. Avoid overworking the dough to maintain its airy structure from the long fermentation.
Assemble the pizza: Carefully transfer the stretched dough to a floured pizza peel or parchment paper. Spread a generous layer of the Creamy Roasted Red Pepper Feta Base evenly over the dough, leaving the crust edge bare. Top with the shredded low-moisture mozzarella cheese, distributing it evenly across the sauce for this sourdough pizza recipe.
Bake the pizza: Slide the pizza onto the preheated pizza stone/steel. Bake for 8-15 minutes, or until the crust is golden brown and puffy, and the cheese is bubbly and lightly browned in spots. Cooking time varies greatly depending on oven temperature and pizza thickness. If your crust edges are burning before the cheese melts, turn the heat down slightly or move the pizza to a lower rack in the oven.
Garnish and serve immediately: Carefully remove the hot pizza from the oven and allow it to cool for 2-3 minutes before slicing. Arrange the fresh basil leaves over the pizza for a striking color contrast and fresh flavor. Drizzle lightly with extra virgin olive oil for added shine and complexity before cutting.

Tips for Working with Sourdough Pizza Dough

Handling the Cold Dough

Sourdough dough, especially after cold fermentation, is much easier to shape when handled cold right out of the fridge. The stiffness helps create a crisper base for your final sourdough pizza recipe. If the dough warms up too much on the counter, it can become overly sticky and difficult to manage.

Avoid Punching Down Too Hard

Don’t forcefully deflate the dough or roll it vigorously, as this releases too much built-up gas and results in a dense crust. Gently stretch and manipulate the dough to preserve the airy structure for a beautiful sourdough pizza. The goal is to retain as many bubbles as possible for a light, chewy texture.

Use Flour Sparingly

Dust your work surface with just enough flour to prevent sticking, but avoid adding too much extra flour to the dough itself. Incorporating too much flour during shaping will result in a tough, dense crust rather than a light and airy one. A light dusting on your hands and work surface is usually all that’s needed.

Troubleshooting Sticky Dough

If the dough resists stretching and snaps back, cover it and let it rest for 10-15 minutes (this helps relax the gluten) before attempting to stretch again. This simple tip saves me a lot of frustration when making this healthy sourdough pizza, as it allows the gluten strands to loosen up. If the dough is still too difficult to manage, try stretching it over your knuckles rather than pushing it down onto the counter.

Making Ahead and Storage Tips

Cold Fermentation Time

The cold fermentation stage can be extended for up to 72 hours in the refrigerator without negative effects; longer fermentation adds more complex sour flavor and improves digestion. This makes it a great option for healthy dinner ideas throughout the week, as you can prepare the dough in advance.

Freezing Sourdough Pizza Dough

After the cold fermentation, divide the dough, shape it into balls, lightly oil them, and wrap them tightly in plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge before use, ready for a quick meal prep solution.

Storing the Roasted Pepper Sauce

The creamy red pepper feta sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. This allows for quick assembly on busy weeknights, making this a great family-friendly recipe that requires minimal effort at mealtime.

FAQs

What are the benefits of using sourdough for pizza dough?

Sourdough fermentation breaks down gluten and phytic acid, making the pizza crust easier to digest and giving it a more complex, slightly tangy flavor. It’s a healthier alternative to traditional yeast crusts, especially for those with sensitivities.

Can I use discard instead of active starter for this recipe?

No, this sourdough pizza recipe requires an active, fed starter to leaven the dough during fermentation. Discard typically lacks the necessary strength to provide significant rise. An inactive starter will lead to a dense, flat crust that won’t achieve the bubbly edges we want.

How do I get a crispy crust at home without a wood-fired oven?

Preheat your oven and pizza stone/steel to the highest possible temperature (230-260°C / 450-500°F) for at least 45 minutes to an hour before baking. This heat retention is critical for a crisp bottom. I also stretch the dough thin and don’t overload it with toppings, which helps prevent a soggy middle.

What should I do if my dough feels too sticky to shape?

If your dough is too sticky, ensure your hands are lightly floured before shaping. Let the dough rest for 10-15 minutes to allow the gluten to relax before trying again. If necessary, lightly flour the counter, but try not to incorporate too much extra flour into the dough.

How long should I cold ferment the dough?

A minimum of 12 hours is recommended for flavor development, but a cold ferment of 24-48 hours will yield even better results and make the dough easier to handle. This long, slow process is essential for achieving the best texture and taste in this sourdough pizza recipe.

Can I swap the feta cheese for something else in the sauce?

Yes, you can substitute the feta cheese with ricotta cheese or soft goat cheese for similar creaminess. The flavor profile will be milder with ricotta, but still delicious, offering flexibility for a healthier meal prep option. Ricotta will also create a smoother sauce texture.

Conclusion

Making homemade sourdough pizza with this gourmet red pepper base is a truly rewarding experience that transforms family dinner into something special. Pin this healthy sourdough pizza recipe to save it for your next family pizza night and impress everyone with your homemade creation.

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Sourdough Pizza Recipe