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Sourdough Pizza Margherita

by Savoring Italy

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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!

Pizza night happens here sometimes more than once a week. It’s an easy dinner option for me that makes the kids happy and makes me very happy.

Sourdough Pizza Margherita

This post was originally posted in August 2012 and slightly updated on October 18, 2019.

It’s really not that difficult to make your own dough. And once your dough is ready, all the hard work is done. You roll out your pizza dough and toss on your favorite toppings. Enjoy a glass of wine and  relax while it bakes into pizza perfection.

My mom happened to be here yesterday to join us for dinner and let’s just say, I couldn’t contain my excitement over this dough. Do you ever brag so much about something you make that your mate or your entire family and friends tell you, “Alright, enough already. YES! IT’S AMAZING! Can we just eat?!?”

Sometimes that happens over here. 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.”

Ok, sometimes we pretend we hear things because we are so enthralled in our food and really don’t want to talk about how good it is. This was one of those moments.

I LOVE this pizza dough. I like how the good people at King Arthur’s Flour describe the dough:   “The vigor of the starter enhances the pizza dough’s rise. Even the merest hint of tang comes across as rich flavor, which marries beautifully with the usual pizza toppings of tomato, cheese, veggies, and meat” I kept my pizza simple this time. I usually like to add either some combo of veggies or anchovies (gasp! I know! anchovies. What can I say. My dad is Sicilian and I can’t get enough of anchovies.)

That’s what it was. It was that subtle tang and the rich flavor. It also was the lightness of the dough. A lightness I’ve never experienced with my usual pizza doughs. My hubs makes a much thinner pizza crust. My mother-in-law Teresa in Italy makes a crust that is almost just like this. This pizza recipe is a reason to keep sourdough starter around.

Guess what? I’m proclaiming tomorrow another pizza night!

I know you are sitting on the edges of your seats wondering how in the heck do you make your sourdough starter, Lora? It is all in this post! If sourdough has never thrilled you and maybe even scared you a little, I’ll try to walk you through it.

It all starts out with this baby here…(maybe I should name him??)

overhead image of sourdough starter

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 Bel Goioso 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?

Sourdough Pizza Margherita

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
1 cup fresh mozzarella, diced
fresh basil

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. Place the sourdough starter in a bowl. Add in the warm water, flours, salt and yeast. 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.

PIN for later!

dough recipe: slightly adapted from King Arthur’s Flour

Buon appetito!

 

More sourdough recipes:

sourdough starter

sourdough pie crust

sourdough banana bread

sourdough pumpkin coffee cake

sourdough einkorn bread

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5 from 9 votes

Sourdough Pizza Margherita

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!
Prep Time10 mins
Cook Time22 mins
Course: Dinner
Cuisine: Italian
Keyword: pizza, sourdough starter
Servings: 2 large pizzas
Author: Lora

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 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. Place the sourdough starter in a bowl. Add in the warm water, flours, salt and yeast. Stir until 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.

Notes

To freeze dough: If preparing the dough in advance: once the dough has rested and doubled in size, separate into two portions, wrap each portion of dough well in plastic wrap, and place  zipped lock freezer bags. Use the dough within 24 hours if keeping in the refrigerator. The dough will stay frozen for  up to 3 months.
To thaw: let thaw in the refrigerator. Then place in a greased bowl and cover with a clean kitchen towel and leave at room temp for at least 30 minutes prior to using. 
 
 
 
 
All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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Comments

  1. 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

    Reply

  7. 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!

    Reply

  15. 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.

    Reply

  17. 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! 🙂

    Reply

  18. 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

    Reply

  19. 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

    Reply

  20. Kathy says

    Lora, This looks amazing! Anything sourdough makes my mouth water…but in pizza, with fresh tomatoes and basil and cheese…Wow!! Beautiful!!

    Reply

  21. 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 😉

    Reply

  22. 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. 🙂

    Reply

  23. 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!

    Reply

  25. 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!!

    Reply

  28. Amy says

    This pizza looks fabulous Lora! Margherita is one of my favorites in the summer, such a delicious combination! Yours looks so perfect :)!

    Reply

  29. 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.

    Reply

  33. 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.

    Reply

  34. Kate@Diethood says

    5 stars
    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. 🙂

    Reply

  38. 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!

    Reply