Sourdough pizza
Our sourdough pizza recipe reimagines the Italian classic with a homemade base that brings a slight tang. Instead of a traditional sourdough starter, we use a simple pre-ferment made with crème fraiche; a shortcut that mimics the taste and texture of sourdough, but with less waiting and no upkeep. It is topped with more crème fraiche, Italian salami, juicy tomatoes, and fresh mozzarella. The high heat of the oven makes everything irresistibly tempting, and a sprinkle of basil on top keeps things fresh. Once you have tried it, pizza night will never quite be the same again!
Ingredients
Pre-ferment, a day before
|
Wheat flour
|
75 g |
|---|---|
|
Creme fraiche
|
100 ml |
|
Water
|
150 ml |
Pizza dough
|
Yeast
|
5 g |
|---|---|
|
Creme fraiche
|
50 ml |
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Tipo 00 wheat flour
|
300 g |
|
Coarse salt
|
1 tsp |
Toppings
|
Creme fraiche
|
200 ml |
|---|---|
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Italian salamis
|
12 slices |
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Tomatoes, thinly sliced
|
4 |
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Fresh mozzarella cheese
|
250 g |
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Fresh basil
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Instructions
Pre-ferment
Pizza dough
Assembling and baking
Recommended information
Serving suggestion
Use room temperature ingredients
Using room temperature ingredients when making pizza dough helps create a better texture and an overall improved flavour. Yeast performs best when it is introduced to ingredients at room temperature. The yeast activates evenly and begins fermenting in a controlled and predictable way. It also supports better gluten development, making the dough more elastic and easier to knead, stretch, and shape. Plus, the ingredients combine more easily, reducing the chances of clumps or uneven texture in the dough.
Leave your pre-ferment in a warm spot
Leave the pre-ferment covered on the counter overnight, and it will develop the right structure and flavour. Avoid direct heat from radiators or heaters, as too much warmth can cause it to ferment too quickly, leading to a weaker structure and an overly sour flavour.
Try using a pizza stone
A pizza stone or steel helps create a crisp, well-baked crust by providing steady and intense heat, similar to a traditional pizza oven. These surfaces hold heat better than a standard baking tray, which means the base cooks more evenly and develops a satisfying crunch. Of course, a baking tray can still get the job done. However, it does not retain heat in the same way.
Use parchment paper for easy transfer
Rolling out the dough on parchment paper makes it easier to transfer to the hot baking trays. This method prevents sticking and keeps the shape intact while moving the pizza to the oven. Simply slide the parchment onto the hot trays and bake as instructed.
FAQ: Questions about sourdough pizza
Making sourdough pizza is an adventure, and we are here to help! Below, we have answered the most common questions about storage, baking, and handling the dough.
How do I store leftover sourdough pizza?
Leftover sourdough pizza keeps well in the fridge for up to 3 days. Store the slices in an airtight container or wrap them tightly in foil to keep them fresh. To make it last even longer, freeze the slices with parchment paper between them, then place them in a freezer-safe bag or container. When it is time to reheat, pop them into a hot oven at 200 °C for 8–10 minutes.
Can I use a sourdough starter discard to make pizza dough?
Yes, but not on its own. Sourdough discard can be used in pizza dough to add flavour, but it does not have enough strength to make the dough rise. If you are using discard, you need to add fresh or dried yeast to help with fermentation. For a fully sourdough-leavened pizza, use an active starter instead.
What is the difference between sourdough and regular dough?
Sourdough is naturally leavened using a starter made from wild yeast and bacteria, while regular dough relies on fresh or dried yeast for a faster rise. This difference affects how the dough ferments, develops structure, and reacts during baking. Sourdough generally takes longer to rise due to natural fermentation, while regular dough rises quickly with regular baking yeast. In our version, we use a simple pre-ferment made with crème fraiche, water, and flour. While it does not ferment in the same way as a true sourdough starter, it contributes a mild tang and enhances the dough’s flavour and structure through an overnight rest.
Why is my sourdough pizza hard?
A hard sourdough pizza crust can result from a few missteps, but the good news is that they are easy to fix. Overbaking is often the main culprit; leaving the pizza in too long will cause the crust to dry out instead of staying crisp and light. Using too much flour while shaping can also create a dry outer layer, making it tougher than it should be. Another common issue is baking it at too low a temperature or not preheating the oven properly, which prevents the crust from baking quickly and evenly. For the best texture, bake at high heat, keep the flour to a minimum when shaping, and take the pizza out as soon as the crust looks golden and crisp.
Nutritional values
Nutritional value, per
3499 Kcal
| Fibre | 17.4 gram fibers |
| Protein | 100.2 gram |
| Carbohydrates | 291.2 gram |
| Fat | 215.8 gram |
Other recipes
Simple homemade sourdough pizza
Making sourdough pizza from scratch is as much about the experience as it is about the meal. The process is surprisingly simple, even though it takes time, and the fact that it is not something to throw together at the last minute is precisely what makes it so rewarding. It is a chance to enjoy something homemade with just a few basic steps.
After the dough has rested, it is rolled out, topped, and baked in a blazing-hot oven. And when you pull out a golden, bubbling pizza, you will know it was worth every step. Try it once, and you might just find yourself making extra sourdough for the next batch.
A shortcut sourdough method
Traditional sourdough is made with a live starter that is fed and maintained over time. In our version, we take a shortcut by using a simple pre-ferment made with crème fraiche, flour, and water. This method still delivers the signature tang and light texture associated with sourdough. It is easier, faster, and perfect for anyone who wants great pizza without the upkeep of a full sourdough starter.
Airy crumb with a thin, crisp crust
Thanks to the pre-ferment and a 24-hour-long rise, this dough develops a structure that is both light and sturdy, even without a traditional sourdough starter. The crème fraiche adds a gentle tang, while the overnight rest helps create an airy crumb with small pockets that keep the base from feeling dense. The crust bakes up thin and crisp, holding its shape well under the toppings while keeping a delicate crunch at the edges.
With fresh, creamy, and savoury toppings
We use crème fraiche as a smooth base to keep the pizza light and delicate with a subtle tang. The Italian salami turns crisp at the edges, releasing its rich, spiced flavour into the crème fraiche below and introducing a salty, meaty bite.
Once the pizzas come out of the oven, thinly sliced tomatoes are scattered on top, offering a juicy sweetness. At the same time, mozzarella settles into creamy, gooey layers that soften in the residual heat. As a finishing touch, we scatter a few basil leaves on top for an aromatic and herbaceous flourish.
Excellent for family pizza night
We have made sure this sourdough pizza is easy to scale up, so making a bigger batch is no trouble at all. More dough means more pizzas, and more pizzas mean the whole family gets to pick their favourite toppings. No one has to compromise, and everyone can get the exact topping they want.
Go all in on a cosy pizza night with a make-your-own pizza station, complete with small bowls of vegetables, meats, cheeses, and sauces, so everyone can build their perfect pizza before it heads into the oven. Rolling out the dough, piling on toppings, and watching the pizzas bubble up in the oven are all part of the fun.
For more Italian-inspired recipes, check out our spinach ricotta ravioli, spaghetti carbonara, or perfectly cooked tagliata.
Play around with the toppings
Our sourdough pizza is ready for whatever toppings you want to throw its way. A few crumbles of blue cheese add a sharp, tangy punch, while goat’s cheese is creamy and has a slightly earthy undertone.
If Italian salami is not what you are craving, no problem. Thinly sliced prosciutto crisps up at the edges while keeping its salty-meaty bite. Spicy nduja melts right into the base, spreading its deep, smoky heat, while pancetta turns golden and slightly caramelised as it bakes.
Mushrooms, black olives, and rocket salad are all great vegetable additions. Mushrooms soak up the heat and turn soft, rich, and almost meaty. Black olives throw in a bold, briny contrast, while a handful of rocket salad scattered on top after baking keeps things fresh with a sharp, peppery touch.
