Sourdough Pizza Margherita is an amazing pizza you have to try! It starts with a dough that is easy to put together with your sourdough starter. Fluffy and lighter than a typical dough with a light sourdough tang. An incredible pizza for pizza night the whole family will love!
If you like this recipe, you might like my Easy Homemade Focaccia or my Classic Italian Bruschetta. Both are delicious, simple, and make the perfect additions to your Italian-inspired pizza night!
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This post was originally posted in August 2012 and updated September 2024.
Jump To
- Sourdough Pizza Margherita
- 💖Why we love this Sourdough Pizza Recipe
- 🛒 Ingredients for this Sourdough Pizza Dough
- Equipment you need to make this pizza
- 🍽️ How to make Sourdough Pizza Margherita
- What tomato sauce is best for pizza?
- What is the best mozzarella for pizza?
- How do you make a Sourdough Pizza Margherita?
- What to serve with this sourdough pizza
- 🫙 Leftover and Storing:
- Substitutions & Variations:
- ☑️ Our Top Tips
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Sourdough Pizza Margherita
Sourdough Pizza Margherita
There's something truly magical about pizza night, especially when it's homemade with sourdough. The moment you take that first bite of a perfectly crisp yet chewy slice, you know it was worth the effort.
Making sourdough pizza at home has become a weekly (sometimes more!) tradition in our household. It’s a simple dinner that brings everyone to the table, including the kids, who get just as excited about it as I do.
The best part? Once you’ve mastered how to make sourdough pizza and have your pizza dough starter ready, the rest is a breeze. Roll out your sourdough pizza crust on a floured work surface, toss on your favorite toppings, and let the magic happen.
Last night was extra special, with my mom joining us for dinner. I couldn’t help but gush over how perfect this dough turned out. It’s that feeling when you make something so good you can’t stop talking about it. Of course, my family eventually said, “Alright, enough already. YES, IT’S AMAZING! Can we just eat?”
Whether you're baking it in a cast iron skillet or even trying it out in a wood-fired oven, this sourdough pizza recipe will elevate your pizza nights to the next level. Grab a large mixing bowl, start with your sourdough starter pizza dough, and enjoy the process.
It’s a labor of love that yields the most delicious sourdough pizza crusts, and trust me, it’s worth every minute. If you're lucky enough to have an outdoor pizza oven, you’ll get that authentic crispy finish, but a regular oven does just fine too. Pizza on sourdough bread? Yes, please!
And for those who like to experiment, this dough works wonders with different flours, like whole wheat flour. Give it a try, and soon you'll be a pro at making pizza dough with your own unique spin on the classic pizza crust recipe.
Last night I wasn’t bragging about the dough because I was actually not sure how to describe how AMAZING it was. So I reached out to my mom sitting to the left at me for her opinion.
Me, “Mom. The dough is so…”
My mom doesn’t miss a beat thinking I finished my sentence, “It is.”
Me (slightly perplexed), “It is what?!?”
My mom, “Fluffy and perfect. I thought you had just said that it’s fluffy and perfect and I was agreeing.”
💖Why we love this Sourdough Pizza Recipe
- Incredibly flavorful dough – The use of an unfed sourdough starter gives the pizza crust that tangy, complex flavor that only sourdough can provide. It's a delicious upgrade from your standard pizza dough and pairs perfectly with any toppings.
- Quick rise with a bit of yeast help – By adding a packet of instant yeast, the dough rises quickly without compromising on texture, meaning you can have a light and airy crust without the long wait times of traditional sourdough recipes.
- Versatile and easy to customize – Whether you're using all-purpose or bread flour, this recipe is flexible. Plus, the topping options are endless, so you can switch up the flavors every pizza night.
- Restaurant-quality pizza at home – Whether you're baking it on a pizza stone, in a cast iron skillet, or a regular pizza pan, this recipe gives you that authentic pizzeria crust without needing a wood-fired oven.
- Freezer-friendly dough – You can easily make the dough ahead of time and freeze it, so you're always prepared for an impromptu pizza night. The dough stays good for up to 3 months in the freezer, making it a convenient, go-to recipe!
This was such a flavorful and easy meal! Easily, a new family favorite recipe; everyone loved it!
Julia
🛒 Ingredients for this Sourdough Pizza Dough
- Dough:
- Sourdough starter (unfed, straight from the fridge) – Adds a tangy flavor and natural fermentation, contributing to a chewy and flavorful crust.
- Warm water – Activates the yeast and helps hydrate the dough, making it easier to mix and knead.
- Instant yeast – Speeds up the dough's rise, resulting in a light, airy texture without needing the traditional long sourdough fermentation time.
- All-purpose flour – Provides the structure of the dough, offering a balance between softness and elasticity.
- Bread flour – Enhances the dough’s strength and chewiness, helping create a crispier crust. You can use all-purpose if preferred.
- Salt – Elevates the overall flavor of the dough and regulates yeast activity during the rise.
- Topping:
- Tomato sauce (San Marzano DOP tomatoes, pureed) – Delivers a rich, tangy base with authentic Italian flavor for your pizza.
- Extra-virgin olive oil – Adds a rich, fruity flavor to the sauce and gives the crust a beautiful golden finish.
- Salt – Enhances the flavors in the tomato sauce, making the overall taste more vibrant.
- Fresh mozzarella (diced) – Melts beautifully, offering a creamy, bubbly texture that complements the tangy sauce and crispy crust.
- Fresh basil – Provides a fragrant, peppery finish that brightens up the pizza with its fresh flavor.
Equipment you need to make this pizza
- Large mixing bowl – For combining and kneading the dough.
- Wooden spoon – To mix the dough ingredients together.
- Whisk – To help activate and incorporate the yeast with warm water.
- Clean kitchen towel – For covering the dough while it rises.
- Oiled bowl – To let the dough rise and prevent sticking.
- Floured work surface – For rolling out the dough.
- Rolling pin – To roll the dough to your desired thickness.
- Pizza stone (optional) – For an extra crispy crust, but a regular pizza pan will work as well.
- Pizza pan or cast iron skillet – For baking the pizza in the oven.
- Pastry brush – To brush olive oil around the edges of the pizza dough.
- Blender or food processor – To puree the canned tomatoes for the sauce.
- Oven – For baking the pizza to golden perfection.
- Pizza cutter – To slice the pizza once it’s done baking.
🍽️ How to make Sourdough Pizza Margherita
Here is how to make this sourdough pizza (the full recipe is below!):
- Step 1: Prepare the Dough
- In a large mixing bowl, pour in the warm water.
- Sprinkle the instant yeast on top of the water and whisk it together. Let it sit for a few minutes to activate.
- Add the sourdough starter, all-purpose flour, bread flour, and salt into the bowl.
- Stir the mixture with a wooden spoon until a slightly sticky, malleable dough forms.
- Step 2: Let the Dough Rise
- Transfer the dough to an oiled bowl, ensuring all sides are lightly coated with oil to prevent sticking.
- Cover the bowl with a clean kitchen towel and place it in a warm spot in your kitchen.
- Let the dough rise until it has doubled in size, which usually takes about 1.5 to 2 hours depending on the temperature of your kitchen.
- Step 3: Preheat the Oven
- While the dough is rising, preheat your oven to 420°F.
- If using a pizza stone, place it in the oven to preheat for the last 30 minutes of the dough’s rising time.
- Step 4: Prepare the Sauce
- While the oven preheats and the dough rises, make a quick pizza sauce by pureeing San Marzano DOP tomatoes in a blender or food processor.
- Add extra-virgin olive oil and salt to the sauce and stir to combine. Set it aside.
- Step 5: Roll Out the Dough
- Once the dough has doubled in size, transfer it to a floured work surface and gently press it down to release the air.
- Roll out the dough using a rolling pin to your desired size and thickness.
- Brush the perimeter of the dough with olive oil using a pastry brush for a golden, crispy edge.
- Step 6: Assemble the Pizza
- Spoon the tomato sauce onto the middle of the pizza dough, spreading it evenly but leaving a border for the crust.
- If you're using both a pizza stone and pizza pan, prepare both pizzas the same way.
- Step 7: Bake the Pizza
- Place the pizza in the oven and bake for about 10-12 minutes until the dough starts to set.
- Add the fresh mozzarella pieces on top and bake for an additional 8-10 minutes, or until the cheese is bubbly and slightly golden.
- Step 8: Serve
- Remove the pizza from the oven and let it cool slightly before slicing.
- Top with fresh basil, slice with a pizza cutter, and enjoy!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What tomato sauce is best for pizza?
My Italian chef-husband taught me that it is best to keep it simple with a raw tomato sauce. The flavor is fresh and light. We use pureed San Marzano DOP canned tomatoes. Feel free to use Italian plum tomatoes, a little bit of extra-virgin olive oil, and salt. That is all it takes.
It’s best to spread on a not too thick layer of the sauce. A thick layer will weigh down the dough and stop the crust from crisping up.
What is the best mozzarella for pizza?
We love fresh mozzarella that is not packed in water. Grated cheese does not work for this recipe.
We love the BelGioioso brand. I find it every market (or buy something similar).
The cheese is cut into 1/2-inch cubes and sprinkled over the pizza. You may only find a water packed mozzarella. That’s fine, just be sure to pat it dry before placing it on the pizza.
How do you make a Sourdough Pizza Margherita?
Dough Directions
In a large bowl, pour in warm water. Sprinkle the yeast on top and let whisk it together. Let it sit for a few minutes. Pour in the sourdough starter, flours, and salt. Stir together with a wooden spoon until combined. Stir until a slightly sticky and malleable dough forms.
Transfer the dough to an oiled bowl. Cover the bowl (I cover with a kitchen towel) and let stand in a warm spot to rise (until dough is about doubled in size). Since I’m in Florida, it’s easy to find a warm spot and it usually rises in less than an hour.
While the dough is rising, preheat the oven to 420 F. (I know some people make their pizzas on much higher heat. This temperature works fine for my pizza). If you’re using a pizza stone, now is the time to preheat it. I would preheat it toward the last 1/2 hour of the dough’s rising time.
My dough at just one hour of rising time. Very ready to gently deflate.
Pizza making time!
Place the deflated dough on a lightly floured clean counter. Roll out the dough to your desired size for your pan. Brush the perimeter of the dough with olive oil.
Spoon on the sauce in the middle of the pizza dough. (I made two pizzas. One on my pizza stone and one on my pizza pan. I wanted to test the crust texture difference and they were pretty much identical).
Bake for about 10-12 minutes.
Toss on the mozzarella pieces, drizzle on some olive oil and bake another 8-10 minutes, or until the cheese is bubbly and has a little color. Let pizza cool slightly before slicing.
What to serve with this sourdough pizza
Panzanella Salad >>> This refreshing Tuscan bread salad is made with ripe tomatoes, cucumbers, and basil. It's light and pairs perfectly with pizza.
Focaccia >>> Homemade focaccia bread is soft and delicious with herbs and olive oil. Serve it in small bites alongside your pizza.
Caprese Salad >>> Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze will complement your pizza perfectly.
🫙 Leftover and Storing:
- Store leftover dough by separating it into portions after it has risen.
- Wrap each portion tightly in plastic wrap and place it in a freezer-safe zip-top bag.
- The dough can be stored in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
- To thaw frozen dough, let it sit in the refrigerator until defrosted, then bring it to room temperature for about 30 minutes before use.
Substitutions & Variations:
- Use all-purpose flour instead of bread flour for a slightly softer crust.
- Substitute whole wheat flour for a heartier, more rustic flavor.
- Reduce the instant yeast for a slower fermentation and a more pronounced sourdough taste.
- Experiment with different cheeses like burrata or provolone for variety.
- Add vegetables like roasted red peppers or try baking in an outdoor pizza oven or on a pizza stone for a smokier, crisper crust.
☑️ Our Top Tips
- Use a Sourdough Starter – Make sure your starter is active for the best rise and flavor. If it's been sitting in the fridge, give it time to wake up before baking.
- Preheat Your Oven and Pizza Stone – A well-heated oven (and stone, if you’re using one) is key to getting that crispy crust. Aim for a preheat of at least 30 minutes before baking.
- Don’t Overload with Toppings – Less is more when it comes to pizza toppings. Too many can weigh down the crust and make it soggy.
- Brush the Crust with Olive Oil – For that perfect golden-brown crust, brush the perimeter with extra-virgin olive oil before baking.
- Let the Dough Rest – After rolling out the dough, let it sit for a few minutes before adding the sauce and toppings. This helps prevent shrinkage and creates a better texture.
- Use High-Quality Ingredients – For the best flavor, use fresh mozzarella, San Marzano tomatoes, and extra-virgin olive oil.
- Adjust for Your Oven – Ovens can vary, so keep an eye on the pizza after the 10-minute mark to ensure it’s cooking evenly.
- Experiment with Flours – While bread flour gives a chewier crust, you can experiment with whole wheat or a blend of flours for different textures.
❓ FAQ'S
Yes, sourdough is great for pizza! It creates a crust with a unique tangy flavor and a slightly chewier texture compared to regular pizza dough. The natural fermentation process also adds depth to the overall flavor, making it a popular choice for pizza lovers who enjoy more complex doughs.
Traditional Italian pizza, particularly Neapolitan pizza, is often made with naturally leavened dough, which is similar to sourdough. However, not all Italian pizzas use sourdough; some rely on other types of yeast. Sourdough is just one of the many ways Italians create pizza dough.
Absolutely! A pizza stone helps create a crispy crust by distributing heat evenly. It’s perfect for baking sourdough bread as it mimics the effects of a traditional stone oven, which is ideal for achieving the right texture in the crust.
Sourdough pizza can be chewier due to the natural gluten development during the fermentation process. This creates a strong structure in the dough. If your pizza is overly chewy, it might be due to over-kneading or using too much bread flour, which creates more gluten.
Yes, sourdough pizza has a distinctive tangy flavor, thanks to the natural fermentation process. The longer the dough ferments, the more pronounced this sour flavor will be, setting it apart from traditional pizza doughs made with commercial yeast.
Yes, sourdough pizza dough can be frozen. After the dough has risen, divide it into portions, wrap tightly, and freeze. It will last for up to three months. Just make sure to let it thaw and come to room temperature before using.
This depends on your taste preferences! Sourdough pizza is often considered "better" by those who enjoy a more flavorful, tangy crust with a chewier texture. It's also a more natural option due to the fermentation process. However, some prefer the lighter, more neutral taste of regular pizza dough.
PIN for later!
dough recipe: slightly adapted from King Arthur’s Flour
Buon appetite!
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📖 Recipe
Sourdough Pizza Margherita
Ingredients
DOUGH
- 1 cup sourdough starter unfed straight from the fridge
- 1/2 cup warm water
- 1 packet instant yeast King Arthur’s Flour recipe has 1/2 tsp.I used more for faster rise
- 1 1/2 cups all-purpose flour
- 1 cup bread flour you could use all-purpose flour if you prefer
- 1 tbsp salt
TOPPING
- 1 cup tomato sauce (I use San Marzano DOP tomatoes pureed)
- 1 Tbsp extra-virgin olive oil
- 1 tsp salt
- 1 cup fresh mozzarella diced
- fresh basil
Instructions
- DOUGH
- In a large bowl, pour in warm water. Sprinkle the yeast on top and whisk it together. Let it sit for a few minutes. Pour in the sourdough starter, flours, and salt. Stir together with a wooden spoon until it combines and a slightly sticky and malleable dough forms.
- Transfer the dough to an oiled bowl. Cover the bowl with a clean kitchen towel and let stand in a warm spot to rise until dough is about doubled in size (about 1.5-2 hours, depending on how warm the spot in your kitchen is).
- While the dough is rising, preheat the oven to 420 (I know some people make their pizzas on much higher heat. This temperature works fine for my pizza). If you’re using a pizza stone, now is the time to preheat it. I would preheat it toward the last 1/2 hour of the dough’s rising time.
- BAKE PIZZA
- Make a quick pizza sauce by pureeing the canned tomatoes and adding in the olive oil and salt. Stir it to combine. Set aside until ready to spoon on top of pizza dough.
- Place the deflated dough on a lightly floured clean counter. Roll out the dough to your desired size for your pan. Brush the perimeter of the dough with olive oil.
- Spoon on the sauce in the middle of the pizza dough. (I made two pizzas. One on my pizza stone and one on my pizza pan. I wanted to test the crust texture difference and they were pretty much identical).
- Bake for about 10-12 minutes. Toss on the mozzarella pieces and bake another 8-10 minutes, or until the cheese is bubbly and has a little color. Let pizza cool slightly before slicing.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use a Sourdough Starter – Make sure your starter is active for the best rise and flavor. If it's been sitting in the fridge, give it time to wake up before baking.
- Preheat Your Oven and Pizza Stone – A well-heated oven (and stone, if you’re using one) is key to getting that crispy crust. Aim for a preheat of at least 30 minutes before baking.
- Don’t Overload with Toppings – Less is more when it comes to pizza toppings. Too many can weigh down the crust and make it soggy.
- Brush the Crust with Olive Oil – For that perfect golden-brown crust, brush the perimeter with extra-virgin olive oil before baking.
- Let the Dough Rest – After rolling out the dough, let it sit for a few minutes before adding the sauce and toppings. This helps prevent shrinkage and creates a better texture.
- Use High-Quality Ingredients – For the best flavor, use fresh mozzarella, San Marzano tomatoes, and extra-virgin olive oil.
- Adjust for Your Oven – Ovens can vary, so keep an eye on the pizza after the 10-minute mark to ensure it’s cooking evenly.
- Experiment with Flours – While bread flour gives a chewier crust, you can experiment with whole wheat or a blend of flours for different textures.
Terra says
Oh that dough does look fluffy, AND gorgeous! I have been wanting to make sourdough starter, it sounds lovely:-} This pizza addict is loving this! Hugs, Terra
Munatycooking says
My son will love this pizza, he only have margarita pizza, the more cheese the better 🙂
Laura (Tutti Dolci) says
Your pizza looks incredible, and margherita is my favorite! I think I'm inviting myself to the next pizza night 😉
Carol | a cup of mascarpone says
Love how I woke up this morning and first thing I saw was my favorite pizza!!! I would love a slice right now for breakfast!!! Happy Friday!
Cher Rockwell says
I never think of making pizza dough with my sourdough. Thank you for the inspiration! This looks perfect for Friday night pizza night.
SweetSugarBelle says
I am soooo excited!
Paula @ Vintage Kitchen Notes says
I can well imagine why you´re so ecstatic about this pizza, it sure looks amazing! You reminded me that I had thought of baking along last month, so I will try to catch up. I´m making this pizza now! The unfed starter in the recipe was the key!
Jen @ My Kitchen Addiction says
Your pizza looks absolutely amazing! I love making pizza dough with sourdough starter... It just adds a little something and takes the pizza up to a whole new level. I'll have to give this recipe a try next time!
Ellen B Cookery says
Your pizza looks so nice all assembled and baked, but what really gets me loving this even more is that perfect crust! YUM!
Barbara | Creative Culinary says
I love a simple pizza like this but seriously doubt I've ever had one with a sourdough crust; definitely something I need to try. Now where is that starter?
Pacheco Patty says
I have to make this pizza dough-looks incredible;-)
Have a wonderful weekend;-)
Kristina @ spabettie says
oh, this sounds delicious enough to bring tears, you know? sourdough is my favorite, and wow, this looks so fluffy and... perfect! 😉
Sandra M. says
My favorite pizza, and it is looking amazing! I can smell it all the way:)) Have a wonderful weekend sweetie...
Maureen | Orgasmic Chef says
I've never eaten a sourdough pizza but I have always wondered what it would be like. I need to try this and yours looks wonderful.
Shulie says
Love this pizza. Seems like dough responds well to you! 🙂 Funny how your mom was responding before you finished your thoughts and sentences. She knows you well!! 🙂 Enjoy the last weekend before the kids are back at school.
Jen @ Savory Simple says
Ooooo I think I know what I'm doing next with my starter!
Marina@Picnic at Marina says
Lora, this pizza dough is fantastico! 🙂 I think I will proclaim tomorrow's night a pizza night: oh, everyone would be so happy! We haven't had, meaning made, pizza all summer long. So it's about time...:) Thanks for the brilliant recipe! 🙂
Elisabeth says
Lora, this was the best pizza dough, I've ever had...seriously! It was light and fluffy, and certainly perfect with just the minimal amount of the sauce, and the fresh mozzarella. Surprised that you didn't mention how we dipped the pizza bites into olive oil, and chopped garlic!
Yumm! Sorry I missed tonight's repeat of the same wonderful sourdough pizza:D
xo
Lisa says
I love a sourdough pizza crust and yours looks perfect..not to mention, nothing beats a summer Pizza Margherita with all the fresh tomatoes and basil. Loved the dialogue between you and your Mom! xo I'm tired..so I'm skimming lol
Kathy says
Lora, This looks amazing! Anything sourdough makes my mouth water…but in pizza, with fresh tomatoes and basil and cheese…Wow!! Beautiful!!
Paula says
The dough does look so light and fluffy. The flavours of your pizza combined with this wonderful dough must have been wonderful. Maybe this should be added to the menu at your husband restaurant? Just saying 😉
Jean (Lemons and Anchovies) says
I love that exchange between you and your mom. Neither one really had to say anything for you both to understand each other--priceless. This pizza looks pretty darn amazing, too. I love pizza margherita and I think you've just elevated classic with the sourdough. 🙂
Lana @ Never Enough Thyme says
Now this is my kind of pizza! The focus is on the dough with a perfect compliment of light toppings. Years ago, I kept a sourdough starter and enjoyed making lots of treats from it. I have a dried start for one now that is supposedly descended from a starter that traveled West with the wagon trains many years ago. I really need to get it going and make some new treats!
Kim Bee says
Jealous of your dough, pizza and dinner with your mama.
Nami | Just One Cookbook says
Haha I love how you and your mom communicate. I met your mom in SF and she's such a lovely lady! I would have been a great baker if I had a mom like her. I love this margherita and yes your dough does look amazingly delicious!!
www.you-made-that.com says
Wow, perfect crust and tasty looking pizza, I would eat it all myself!
Erin @ Dinners, Dishes and Desserts says
This looks amazing! I love making my own dough, but have never done a sourdough version. We make our own pizza a lot here, so I will definitely try this!
Amy says
This pizza looks fabulous Lora! Margherita is one of my favorites in the summer, such a delicious combination! Yours looks so perfect :)!
Julia says
Sounds great! Lately we have been having pizza night about twice a week around here. It is just so easy and so delicious. However, I have never tried sourdough pizza. That will have to be next on my list.
Jen Laceda | Tartine and Apron Strings says
I'm a baking neophyte...where do i get a sourdough starter or how do i make it? Sorry! Totally new to using "starters" and all that...
Savoring Italy says
Hi Jen-I will post this week the way I make my sourdough starter:)
Reeni Pisano says
I love sourdough! I never had it as a pizza crust but I imagine it adds incredible flavor. This is so thick and fluffy just the way I like my pizza!
Baker Street says
pizza night happens more than once a week (sometimes) at my house too but I never get around to making my own dough. Must try your fabulous recipe real soon.
Jeanette says
I haven't had sourdough pizza before or sourdough anything for that matter in a long time - I'm sure it must taste fantastic with the classic Margherita topping.
Kate@Diethood says
Hello bella!! I see you are just as wonderful as ever! Pizza Margherita is my absolute favorite. When we came to the States I can't tell you how disappointed we were when we couldn't find a place that served Pizza Margherita or Pizza Napoletana... 20 years ago your choices were pepperoni, meat, or cheese. 🙂
Lisa {Authentic Suburban Gourmet } says
Love that you make your own pizza dough! I must admit that I often pick up the pre-made dough from trader joe's but will be pinning yours to make very soon. Hope your week is going well!!
Jenny @ BAKE says
that looks absolutely incredible! the 'crumb' looks so airy! I'm going to have to try this
Roxana | Roxana's Home Baking says
rain or shine, friday night is pizza night around here but have never made a sourdough pizza crust. what a nice idea and your pizza looks great!
Helene Dsouza says
After seeing your dough I have to try it out for myself. Oh I cant wait till we get our own oven!! there will be pizza night everynight, no doubt!
How much different does the sour dough taste to normal dough. Your pizza dough is quite thick but I guesse I can make a thinner version as well with the same dough, right?
Wish u a lovely weekend!
Feast on the Cheap says
This looks so fantastic - restaurant-worthy!
Sara Welch says
This was such a flavorful and easy meal! Easily, a new family favorite recipe; everyone loved it!
Michelle says
Margherita pizza is my personal favorite but I've never had it on sourdough crust. I must give this a try.
Dorothy Reinhold says
Pizza is one of my greatest loves. I am excited to try the sourdough. I bet it adds a little something extra!
angiesrecipes says
That's one mouthwatering pizza! That crust looks amazing, Lora.
Lora says
Hi Angie-thank you! So nice to have you visit...I'll be by your blog tonight! XO
Catalina says
My favorite pizza! So easy but so tasty! It is always the best!
Erin | Dinners,Dishes and Dessert says
This looks absolutely delicious! Yummy!
Tisha says
This sourdough margherita pizza sounds perfect for pizza night! Great flavors and that dough is perfect!