Sourdough Pizza Margherita
Sourdough Pizza Margherita is an amazing pizza you have to try! It starts with a sour 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!
Servings: 2 large pizzas
Calories: 826kcal
Ingredients
For the dough:
- 1 cup sourdough starter unfed straight from the fridge
- ½ cup warm water
- 1 packet instant yeast King Arthur’s Flour recipe has ½ tsp.I used more for faster rise
- 1½ cups all-purpose flour
- 1 cup bread flour you could use all-purpose flour if you prefer
- 1 tablespoon salt
Topping:
- 1 cup tomato sauce (I use San Marzano DOP tomatoes pureed)
- 1 tablespoon extra-virgin olive oil
- 1 tsp salt
- 1 cup fresh mozzarella diced
- fresh basil
Instructions
Make the 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 ½ hour of the dough’s rising time.
Bake the 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.
- 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.
Nutrition
Serving: 2pizzas | Calories: 826kcal | Carbohydrates: 125g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 5586mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 9mg | Calcium: 326mg | Iron: 6mg