Homemade Sourdough Pizza π

Thereβs nothing quite like homemade sourdough pizza β especially when itβs made with our very own organic sourdough starter. After trying a few recipes, weβve boiled it down to one thatβs simple to follow, using nothing more than your home oven and the best quality ingredients.
Whether you use a stand mixer or knead by hand, as long as your starter is healthy and active, the dough will come together beautifully. And trust us, this base is full of flavour, airy bubbles, and itβs healthier to boot. If instead, you want to make pizza but not the dough, follow our sourdough pizza toast recipe.
Note: Our timings are set so you can enjoy your pizza fresh for dinner.
Ingredients (Makes 2 x 290g portions)
Pizza Paddle
Stand Mixer (optional)
Pizza stone (optional)
2 small bowls that allow the dough to rise (approx. 15cm diameter)
Pizza cutter
Semolina
Scraper
48g ripe sourdough starter
290g organic 00 flour
30g organic wholewheat flour
165g water (for Water 1)
50g water (for Water 2)
2g diastatic malt powder (optional)
6g salt
Olive oil
Ingredients for toppings
- Mutti pizza sauce (or a simple tomato passata/sauce)
- Fresh Mozzarella or Grated Mozzarella
- Grated Cheddar (optional)
- Ham (optional)
- Basil (optional)
Method
10pm (Day 1)
Feed your sourdough starter with:
10g mature starter
50g warm water
50g rye flour
Leave it at room temperature overnight for 10-12 hours.
10am (Day 2)
In a stand mixer, combine:
Sourdough starter
Water (1)
00 flour
Wholewheat flour
Salt
Optional malt powder
Mix on speed 1 for 2-3 minutes until the dough starts to come together, then gradually add water (2) while mixing for a further 2 minutes.
Knead on speed 6 for 5-6 minutes, or knead by hand for 7-8 minutes until smooth and elastic.
Transfer the dough to a bowl, cover with cling film, and leave to bulk ferment at 23Β°C for about 2 hours.
12pm (Day 2)
Refrigerate the dough for 24 hours.
12pm (Day 3)
Remove the dough from the fridge and place it on an unfloured surface.
Divide the dough into 2 x 290g portions. Shape each portion into a tight ball by using your scraper to build tension against the work surface.
Lightly oil your 2 bowls (olive oil is best)
Place each dough ball into its own bowl, cover with cling film, and leave to prove for about 6 hours at 23Β°C.
Place a pizza stone (optional) in the oven on the top shelf, and preheat to 250Β°C (or as hot as your oven will go) for at least 30 minutes.
Place a sheet of square parchment paper on the pizza paddle and dust the paper generously with semolina.
Remove the first dough ball from the bowl and stretch it in the air to form a small circle. Then place the circle of dough on top of the parchment paper, flattening it and stretching it out gently with your fingertips, until you have a 30cm circle, and making sure you create a bit of a wall around the periphery for the crust. Repeat with the other dough ball.
Toppings
Spread a generous amount of Mutti tomato sauce over the dough.
Top with mozzarella (either grated or fresh torn into small pieces). Be careful not to overload your pizza with too much fresh mozzarella as it will make it more difficult for the pizza to rise in the oven and cook through.
You can also add grated cheddar for an extra cheesy topping.
Slide the parchment paper and pizza from the paddle onto the preheated stone and switch your oven to the grill function at 250Β°C-260Β°C for 2 minutes.
Switch the oven to all-around heat and bake for an additional 10 minutes at 250C.
Optional: Add fresh basil and/or ham.
Repeat with the second dough ball.
Buon Appetito!
We hope you enjoy our homemade sourdough pizza recipe π