Easy Homemade Sourdough Pizza Recipe: Authentic Artisanal Taste

Have you ever wondered how to make a pizza that goes beyond just taste—one that involves care, technique, and special ingredients? If so, you’re in the right place! In this article, we’ll uncover the secrets of Sourdough Pizza, a recipe that will delight your palate and spark your passion for artisanal baking.

Ingredients for Sourdough Pizza:

• 3 cups (approx. 400g) of all-purpose or bread flour (I used a blend of 70% white and 30% whole wheat)
• 1 1/4 cups (280ml) of water
• 1/2 cup (100g) of active sourdough starter (fed)
• 1 to 2 tablespoons (20g) of extra-virgin olive oil
• 1/2 tablespoon (6g) of sugar
• 2 teaspoons (10g) of sea salt

Instructions:

1. Feed the Starter: The night before making the pizza, feed your sourdough starter with water and flour, letting it activate and become bubbly overnight.
2. Prepare the Dough: In a large mixing bowl, combine water, olive oil, and sugar. Gradually add the flour, mixing until fully incorporated and a shaggy dough forms. Let it rest for 30 minutes.
3. Autolyse and Adding Starter: After the initial rest, add the sourdough starter to the dough and mix well. Cover and let it rest for another 30 minutes.
4. Incorporate Salt: Add the salt to the dough and mix until fully combined. Cover again and rest for 30 minutes.
5. Develop the Dough: Perform a series of “stretch and folds” every 30 minutes for two cycles to build gluten structure and aerate the dough.
6. Bulk Fermentation: Let the dough rise at room temperature for 4 hours, or until it has doubled in volume.
7. Then, perform a cold fermentation in the refrigerator for at least 12 hours.
   
8. Divide and Shape: Divide the dough into two equal parts and shape them into smooth balls. Let them rest outside the fridge for about 1.5 to 2 hours, until the dough is relaxed and easy to handle.
9. Stretch the Dough: Stretch the dough into a disk shape, keeping the center thinner and leaving a slightly thicker rim (crust). Place on a floured surface.
10. Toppings and Baking: Add your favorite toppings and bake in a preheated high-temperature oven (ideally 500°F/260°C) for about 7 to 9 minutes, or until the crust is golden brown and crispy.

Pro Tip:

Try extending the cold fermentation in the refrigerator for up to 48 hours. This will help develop more complex aromas and flavors in the crust, guaranteeing an even more incredible gastronomic experience.

Prep Time and Portions:

Total preparation time depends on the fermentation process, but it generally takes a few hours of active and passive work. This recipe yields two medium-sized pizzas, perfect for sharing with friends and family.

Fun Fact:

Did you know that sourdough fermentation gives pizza crust a light, airy texture and an incomparable flavor? Furthermore, the long cold fermentation allows the dough to develop unique characteristics, making every slice a true culinary masterpiece.

Now that you know all the steps to prepare a delicious homemade Sourdough Pizza, it’s time to get your hands in the dough and surprise your palate with this unique and unforgettable experience. Bon appétit!