Homemade Sourdough Pizza
An authentic homemade sourdough pizza made with naturally leavened dough, creating an airy, blistered crust and a crisp bottom. Topped with a fresh no-cook San Marzano tomato sauce, mozzarella, and your favorite toppings, it delivers pizzeria-quality results using a standard home oven.
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🍳 Cooking Flow
Feed sourdough starter until peaked, then mix with cool water and high-protein flour, and autolyse for 30 minutes. → Knead in salt for 8 minutes, bulk ferment with one round of stretch-and-folds, then divide into 4 balls and cold proof in the fridge overnight. → Blend San Marzano tomatoes with garlic, basil, seasonings, and olive oil to make an unbaked sauce. → Preheat oven with pizza stone and water pan to 500°F (260°C), temper dough to 70-73°F (21-23°C), and stretch in semola flour. → Top stretched dough with sauce, cheese, and toppings, then bake on the hot stone for 6-7 minutes, rotating halfway through.
Cooking Steps
Brief Cooking Order
Feed sourdough starter until peaked, then mix with cool water and high-protein flour, and autolyse for 30 minutes. → Knead in salt for 8 minutes, bulk ferment with one round of stretch-and-folds, then divide into 4 balls and cold proof in the fridge overnight. → Blend San Marzano tomatoes with garlic, basil, seasonings, and olive oil to make an unbaked sauce. → Preheat oven with pizza stone and water pan to 500°F (260°C), temper dough to 70-73°F (21-23°C), and stretch in semola flour. → Top stretched dough with sauce, cheese, and toppings, then bake on the hot stone for 6-7 minutes, rotating halfway through.
Introduction
An authentic homemade sourdough pizza made with naturally leavened dough, creating an airy, blistered crust and a crisp bottom. Topped with a fresh no-cook San Marzano tomato sauce, mozzarella, and your favorite toppings, it delivers pizzeria-quality results using a standard home oven.
Step 1
Discard all but 70-80 g of sourdough starter, feed with 70 g of flour blend and 60 g of water, mix thoroughly, seal with an airtight lid, and let ferment at room temperature for 6-8 hours until doubled in size and at its peak.
Step 2
In the bowl of a stand mixer, pour in 375 g of cool water (around 65°F / 18°C) and add 140 g of active starter. Whisk together using a dough whisk or wire whisk until completely dissolved.
Step 3
Fit the mixer with the dough hook, run on low speed, and gradually add 604 g of bread flour. Mix for 1-2 minutes until the flour is fully hydrated and forms a shaggy dough.
Step 4
Turn off the mixer, cover the bowl, and let the dough rest (autolyse) for 30 minutes to develop extensibility.
Step 5
Add 18 g of kosher salt to the bowl. Knead on low-to-medium speed for exactly 8 minutes until the dough becomes smooth, elastic, and clears the sides and bottom of the bowl.
Ingredients List
Important Notes
Choose flour with 12.5% to 14% protein content and a W value of 300 to 350+ (such as King Arthur Bread Flour or high-protein Italian 00/0 flour) to ensure proper gluten structure for long fermentation.
Placing a small pan with 1-2 inches of water on the bottom of the oven generates steam, which keeps the dough surface moist longer and allows the crust (cornicione) to puff up and brown properly.
Do not cook the pizza sauce in advance; using raw, pureed San Marzano tomatoes seasoned with oil, garlic, and basil ensures a bright, fresh tomato flavor that cooks perfectly during the high-heat bake.
Use semola rimacinata rather than regular flour for dusting and stretching; it prevents sticking without burning or turning bitter on the hot baking stone.
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