This sourdough pizza recipe is the same as my basic sourdough recipe until the baking step. This recipe makes 1 large pizza. The dough could be divided to make smaller pizzas.
Prep Time 5 daysdays
Cook Time 3 hourshours
Total Time 5 daysdays3 hourshours
Servings 8slices
Author siamesesourdough
Equipment
Large container or mixing bowl
pizza stone
Pizza Peel
pizza pan (optional)
food processor or immersion blender (if making the sauce)
Cover and refrigerate for 12-48 hours. The leaven is ready to use when it is very bubbly.
Mix the Dough
Next, mix the above ingredients together to make the dough. There is no need to knead the dough with a stand mixer or by hand, just gently mix it until combined.
Once the ingredients are mixed together, cover and refrigerate the dough for 24 - 72 hours or until billowy and elastic. Stretch and fold the dough about 2-8 times during this time (depending on your schedule) by pulling up the edges of the dough and folding inward.
Shape the Dough
Then, remove the dough from the bowl or container and shape the dough into a tight ball. Then fold it 4 times to create a seam at the bottom. Let the dough rest on the counter seam side down for about 20 minutes.
Then, lightly flour (I use rice flour to prevent sticking) a kitchen towel in a bowl. Place the loaf seam side up into the bowl, dust with flour and cover with the towel. Refrigerate the shaped dough for at least 12 hours or until you're ready to bake the pizza.
Preheat the oven and prepare the pizza toppings
Preheat your oven to 500 °F (with the pizza stone)
If you are making the sauce, add all of the sauce ingredients a food processor and pulse until desired texture. Adjust seasonings to your tastes.
Place all the other toppings on the counter so they are ready to go, and chop anything that needs to be chopped.
Assemble the pizza
If you are using a pizza pan, lightly grease it with oil or butter so the pizza doesn't stick. If you are not using a pizza pan, line your pizza peel with parchment paper, then assemble the pizza on top of the parchment paper. I find it easier to get the pizza in the oven this way.
Then, gently stretch out your dough from the middle outward onto the pan or parchment paper. I stretch mine until it reaches the edges of my pan.
Once the dough is stretched out as you would like it, drizzle olive oil onto the dough and lightly spread it so it covers the dough in a very thin layer all the way to the edges. I use a pastry brush to spread the olive oil more easily.
Then, add a few spoonfuls of sauce and lightly spread it until about 3/4 - 1 inch from the edge. Note: you will have extra sauce if you used my recipe above (it can be used for pasta).
Then, add the cheese and the rest of your desired toppings.
Bake the pizza
Put the pizza in the oven and bake. If you are using the pizza pan, check if the crust is firm enough to slide the pizza directly onto the stone after 10-15 minutes. Bake until golden brown (usually about 15-25 minutes).
Remove the pizza from the oven using the pizza peel, and allow to cool for a few minutes before slicing and serving.
Calories per serving 350kcal
Notes
Calories are estimated and will depend on your pizza toppings.