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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: Savoring Italy

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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