Sourdough pizza

Ingredients

• 60 gplain flour
• 40 mlwarm water
• 30 gsourdough starter
• 500 gplain flour
• 320 mlwater
• 10 gsalt
• 100 gactive sourdough starter (preferment)
• a generous amountolive oil
• to tastepizza sauce
• to tastemozzarella
• to tasteoregano
• to tastecooked ham
• to tasteroasted peppers
• to tasteblack olives
• to tastebasil

Instructions

1. 1

   Mix the preferment

   Stir together 60 g of flour, 40 ml of warm water and 30 g of sourdough starter to make the preferment.

2. 2

   Combine the dough

   For the main dough, mix 500 g of flour, 320 ml of water, 10 g of salt and 100 g of active sourdough starter (the preferment) until combined.

3. 3

   Knead and prove

   Knead the dough, then leave it to rise using your usual sourdough method.

4. 4

   Shape the portions

   Divide the dough and shape it into balls for three pizzas.

5. 5

   Top the pizzas

   Stretch the dough balls and add pizza sauce, mozzarella, cooked ham, roasted peppers, black olives, basil and oregano as desired.

6. 6

   Bake the pizzas

   Bake in the oven until the dough is cooked and the cheese has melted.

What is sourdough pizza?

Sourdough pizza uses a naturally fermented starter to leaven its dough instead of relying solely on commercial yeast. It belongs to the wider tradition of pizza, while the sourdough method brings its own fermentation process and flavour.

This version makes three pizzas and gives the dough a small preferment before mixing the main batch. Tomato sauce, mozzarella and a mix of ham, roasted peppers, olives and herbs make the toppings adaptable to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 34g protein, 127g carbs, 30g fat.

The flour supplies most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; mozzarella and ham also provide protein. These are rough estimates because the oil and topping quantities are not specified, so serve a slice or two with salad or vegetables to balance the plate.

Building the dough

Preferment: combine the first flour, warm water and starter as directed. It gives the recipe a staged start, but the method does not specify how long to leave it before using it.

Main dough: mix the larger quantity of flour and water with salt and the active starter until no dry ingredients remain. The recipe calls for a generous amount of olive oil, but does not specify when to add it.

Working with sourdough

Kneading: work the dough until it is cohesive and can be handled as one mass. Follow the timing and approach you normally use for your sourdough, since the recipe does not give a specific kneading or proving schedule.

Proving: dough activity depends on the starter and conditions, so use your usual sourdough cues rather than relying on an unprovided time. The recipe leaves this stage open-ended.

Shaping and topping

Portions: divide the risen dough into three balls, then stretch each one into a pizza base. Keep the bases even enough to cook through without making the centre too thick.

Toppings: spread on sauce and add mozzarella, ham, roasted peppers, olives, basil and oregano to taste. Avoid piling on more topping than the base can support.

Checking when they are done

Dough: bake until the base is cooked through; the recipe does not specify an oven temperature or baking time. Check the underside as well as the visible edge if you can.

Cheese: look for melted mozzarella, as specified in the method. If making the pizzas in batches, keep an eye on each one rather than assuming they will all take the same time.

Serving the pizzas

Let each pizza settle briefly after baking so the melted cheese and toppings are easier to manage when slicing. Add basil to taste as part of the topping.

Serve with a green salad or simply cooked vegetables for a fresh contrast to the dough and cheese. Since the toppings are flexible, each pizza can be finished differently.

Recipe notes & tips

• Use an active starter for the main dough as specified.
• Mix the preferment ingredients thoroughly before moving on to the main dough.
• Keep the dough portions even so the three pizzas are similar in size.
• Add toppings to taste, but avoid making the centre too heavily loaded.
• Check that the base is cooked as well as the cheese being melted.
• Use your usual sourdough proving cues because no rising time is given.

Variations

• Vegetarian topping: leave out the cooked ham and add extra roasted peppers or olives.
• Herb finish: adjust the oregano and basil to suit your taste.
• Pepper-forward: use more roasted peppers and keep the other toppings light.
• Olive topping: add black olives generously for a saltier, briny flavour.
• Simple cheese pizza: use sauce and mozzarella, omitting the other toppings.

Common mistakes to avoid

• Inactive starter: use the active sourdough starter called for in the main dough.
• Uneven portions: divide the dough into three similar-sized balls for consistent pizzas.
• Overloading the centre: use moderate amounts of sauce and toppings so the base can cook.
• Guessing the rise: follow your usual sourdough method, as no proving time is provided.
• Relying only on the cheese: check that the dough is cooked too.

How to store

Keep leftover pizza covered in the fridge and eat within 3 days. Reheat in a hot oven or in a covered frying pan until the base is hot and the cheese has melted again.

Frequently asked questions