With this recipe you will be able to make the best homemade sourdough pizza you can get outside your favorite Italian restaurant: with a thin base and a crispy edge full of aroma. You won’t need any yeast, as the dough has enough time to rise in the fridge over night. During this resting period, while the sourdough does its magic, it also develops its wonderful taste. I have also added my recipe for the perfect tomato sauce for you. There are no limits to creativity when it comes to choosing your toppings! My favorite combination is eggplant, parmesan and gorgonzola cheese, fresh arugula and homemade garlic oil.
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Which sourdough starter is best for pizza?
If you have a wheat sourdough starter, I would use that for pizza dough. But otherwise, the recipe also works well with a rye starter or a universal sourdough starter. The only important thing is the ratio of water to flour. This recipe is based on a sourdough starter that has been fed with equal parts water and flour. If you would like to use your Lievito Madre, you might need a little more water.
What to do if the pizza tears when baking it?
If the pizza tears in the middle when you take it out of the oven, the base has probably turned soggy. This might happen when the oven is not warm enough, the toppings are too wet, or the dough was too thin. Here are a few tips:
- Spread the tomato sauce onto the base as thin as possible and use fresh mozarella sparingly
- Pre-bake the pizza base for five minutes before spreading it with tomato sauce, then add toppings and continue baking for further 10 minutes until done.
- Pre-heat the oven for at least 30 minutes with circulating air and bottom heat at the highest setting (at least 250 °C or 480 °F).
You will need these ingredients for easy sourdough pizza
- Wheat flour (all-purpose or Tipo 00)
- Durum wheat semolina: semolina is coarsely ground wheat. Durum wheat has a particularly high protein content and ensures that the pizza dough is elastic. A tip: I like to use a pizza flour mixture from DM, which has durum wheat semolina included already.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Salt for flavor.
- olive oil
Possible time schedule for sourdough pizza for dinner
| Day 1 | 12 pm | Mix* all the ingredients to form a dough, cover and leave to rest. |
| 12.30 pm | Stretch and fold the dough and cover it again. Repeat the process two to three times. | |
| Between 8 and 9 pm. | Place the dough in the fridge. | |
| Day 2 | 6 pm | Take the dough out of the fridge, turn it out onto a floured surface and cut into four equal parts. Shape into round pieces and let them rest on the surface for an hour. |
| 6.30 pm | Pre-heat the oven with a baking stone* to 250 °C (480 °F). | |
| 7 pm | Pull the first piece of dough into a pizza, spread thinly with sauce and add toppings. Bake for about 15 minutes with circulating air and bottom heat. |
More holiday feelings with these recipes for Italian baked goods.
- Pinsa Romana – The Original with Sourdough
- How to Make Sourdough Focaccia
- Easy Sourdough Focaccia Recipe with Spelt
- Fluffy Caramelized Onion and Potato Focaccia with Sourdough
- How to make Sourdough Ciabatta Rolls
- Sourdough Ciabatta with Spelt
- Whole Grain Ciabatta with Sourdough
- Rustic Olive Ciabatta with Sourdough Overnight
And Italian cookies for dessert
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A cooling rack* or bread, rolls and waffles.
- A pizzacutter* for sweet knots, croissants, etc.
You can find more product recommendations here.
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Ingredients
For the dough
- 400 g flour all-purpose or Tipo 00
- 100 g durum wheat semolina
- 360 g water
- 50 g sourdough starter
- 2 tsp. salt
- 1 tbsp. olive oil
tomato sauce
- 200 g diced tomatoes , canned
- 1 tbsp. tomato paste
- 2 tsp. dried oregano or other herbs of your choice
- ½ tsp. salt
- 3 cloves garlic
- black pepper to taste
toppings of your choice
Instructions
Day 1
- Mix* flour, salt, olive oil, water, sourdough starter and durum wheat semolina to a dough, cover it up and let it rest.
- Stretch and fold the dough after 30 minutes and cover it up again. Repeat the process two to three times, every 30 minutes.
- Place the dough in the fridge overnight.
Day 2
- Take the dough out of the fridge, turn it out onto a floured surface and cut into four equal parts. Shape into round pieces and let them rest on the table for an hour.
- Pre-heat the oven with a baking stone* to 250 °C (480 °F).
- For the sauce, mix the diced tomatoes with tomato paste, herbs and finely chopped garlic and season with salt and pepper. Prepare the toppings of your choice.
- Pull apart the first piece of dough into a pizza, spread thinly with sauce and add toppings. Bake for about 15 minutes with circulating air and bottom heat.
Notes
What to do if the pizza tears when baking it?
If the pizza tears in the middle when you take it out of the oven, the base has probably turned soggy. This might happen when the oven is not warm enough, the toppings are too wet, or the dough was too thin. Here are a few tips:- Spread the tomato sauce onto the base as thin as possible and use fresh mozarella sparingly
- Pre-bake the pizza base for five minutes before spreading it with tomato sauce, then add toppings and continue baking for further 10 minutes until done.
- Pre-heat the oven for at least 30 minutes with circulating air and bottom heat at the highest setting (at least 250 °C or 480 °F).
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