Delicious and Easy sourdough Pizza made with flour, water, salt, oil, and active sourdough starter. Topped with cheese blend
If you are looking to make flavorful a pizza with very less effort, then try this Easy Sourdough pizza. You need to mix the dough proof a little and then keep it in refrigerator and forget a while and then next morning bake the pizza.
Sourdough pizza vs yeast pizza
1) Yeast pizza you can get it ready in the same day. However, sourdough pizza takes at least a day or 2.
2) Yeast pizza known to have a yeasty after taste, while in sourdough pizza as dough ferments for a long time the flavor improves. If you use a biga or preferment in the case of yeast pizza you can improve the flavor a lot. However, sourdough will be first and yeast comes next. Pizza’s made with the sourdough culture are crispier, lighter, and chewier.
3) Sourdough makes for a stickier dough than store-bought yeast pizza dough.
When it comes to making a successful pizza you need to take care of these three steps.
High Heat: however, getting high in a home oven is not that easy so crank the oven at maximum of 550F if it can go. Then switch off the oven and heat to broil and then bake for few minutes again broil it for few seconds. Usually, pizza oven are 700 to 800 °F.
Kneading the dough; you can either do a dry kneading or wet kneading. I used wet kneading, means starter is mixed with water first and then mixed with flour. You can add salt and oil if you want later but I like to add once and make the dough.
If you are using yeast, make a dough in the morning and you can bake the pizza by evening.
With sourdough you need a short bulk fermentation of 2 hours and then cold fermentation of 24 -36 hours.
Ingredients for pizza.
You need only a few ingredients for the dough : flour, salt, water, and oil (olive oil or any neutral oil is best). Do not even need any sugar.
If you are using yeast go with either fresh, active, or instant.
If you are using sourdough starter use stiff starter you can use 100% hydration sourdough starter. However, I like the stiff starter (levito madre) as they are really making the dough not sour.
Regarding the flour you can use either caputo 00 flour or pizza flour or you can use bread flour or all-purpose flour. I like caputo 00 flour as you can get closer pizza taste.
Marinara you can use homemade one like this or store bought one.
Cheese: I used Italian blend cheese, which has mozzarella, asiago and parmesan. You can make your own favorite cheese choice as you are the master chef here.
My kids love simple cheese topping, so I used that. You can use your favorite cheese and topping as you like.
This is a delicious and simple pizza, that is easy to put together. Just mix in and keep for few hours and refrigerate and sour starter will do its magic. Just bake it an enjoy.
If you like this pizza recipe check these too
If you try this recipe please tag me @nidhinikhil on Instagram or @zestysouthindiankitchen in Facebook.
I made this Easy sourdough pizza as part of Bread baker’s this month event Pizza hosted by Karen.
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Easy Sourdough Pizza
- izza dough
- 175 g water 90 to 95F /32 to 35C
- 16 g Olive oil
- 6 g sea salt
- 295 g Caputo flour
- 120 g Stiff Starter
- For pizza
- Entire dough
- 60 to 80 g ¼ to ⅓ cup basic tomato sauce/ Marinara
- 75 g ¾ cup Italian blend cheese
- In a Kitchen Aid Bowl, add stiff starter and add water and mix well. Then add olive oil and salt.
- To this add flour and mix well until everything combined well and shaggy mass. Set aside for 20 minutes
- Then after 20 minutes gradually knead it into a fine soft ball then set aside in a lightly greased ball for set aside for 2 hours for first fermentation.
- . Then it is kneaded once again and shape them well
- And set aside in a lightly floured plate and sprinkle extra flour on the top to prevent them sticking and set aside for 36 hours in refrigerator.
- If you want to bake the pizza on next day, then after 36 hours of fermentation refrigerate the dough and bring back to room temperature 1 ½ hours before you decide to bake.
- When you are ready to make pizza
- Preheat the oven to 550F(290C) for 45 minutes.
- To shape pizza, place the dough ball in floured work area and coat well with flour
- and start to shape it into a 12-inch circle make sure to keep the center thin while the edges are slightly thick.
- Place it in the pizza peel dusted with flour to prevent sticking. For insurance you can place it in parchment paper.
- Spread the tomato sauce to the dough leaving ½ inch from the edge. Then add cheese.
- Then switch off baking option and turn on broiler for 10 minutes before loading the pizza.
- When you are ready to load pizza to oven turn off the broiler and set back the oven to 550F( 290C). Let bake the pizza for 3 to 4 minutes until the rim starts to golden in color.
- Then turn on broiler option again and cook for another 30 seconds to one minute.
- Enjoy warm pizza.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.