Top-Shot Sourdough Pizza

Sourdough pizza is my answer when friends come over hungry and I want to show off just a little. The tangy, bubbly crust that forms when you take the time to let sourdough work its magic makes this homemade pizza miles better than delivery and honestly—much more fun to eat around the kitchen table.

I learned sourdough pizza by trial and error during a lazy Sunday and now everyone in my family requests it for birthday dinners and movie nights. The crispy crust is always the first slice gone.

What You’ll Need in Your Kitchen

• Bread flour: gives high protein which helps with chewy texture. A good brand makes a big difference in the final crust
• Active sourdough starter: is what gives you those gorgeous bubbles. Make sure it passes the float test for best results
• Water: at room temperature helps everything mingle nicely. Filtered water if your tap has off tastes
• Salt: sharpens flavor. Choose sea salt or kosher salt for best control
• Olive oil: adds richness and makes dough easier to stretch. Go for extra virgin for subtle fruitiness if you have it
• Pizza sauce or quality canned tomatoes: make the pizza bright and fresh. San Marzano are the gold standard but any sweet tomato will work
• Fresh mozzarella: melts into creamy pools. look for the real deal packed in brine if possible
• Fresh basil: brings that unmistakable Margherita aroma. tender leaves are better than woody stems
• Optional extras like Parmesan and chili flakes: are perfect for finishing touches. Opt for freshly grated cheese for extra flavor

How to Make It Like a Pro

Mix the Dough:

Start by thoroughly mixing the bread flour sourdough starter and water together in a large bowl Use your hands to bring everything together until just combined The dough should be rough and sticky at this stage

Rest and Autolyse:

Let the dough sit undisturbed for half an hour This rest lets the flour fully hydrate and makes kneading much easier

Add Salt and Olive Oil:

Sprinkle the salt across the surface Drizzle the olive oil in Work both into the dough with gentle squeezing and folding motions until the dough is smooth and elastic

Bulk Fermentation with Stretch and Folds:

Leave the dough covered at room temperature for four to six hours Every thirty minutes during the first two hours stretch and fold the dough four times by pulling up and folding it back over itself This step gives your crust its trademark chew

Slow Cold Ferment for Flavor:

After bulk fermentation wrap the bowl tightly and place in the fridge overnight or up to twenty four hours The long cold rise develops depth and tang in every bite

Warm the Dough and Preportion:

An hour before baking take the dough out to reach room temperature Divide into equal pieces and loosely shape into balls Let them rest covered for half an hour until relaxed

Shape Your Pizza Base:

Dust your hands and the surface with flour or semolina Gently stretch each dough ball into a pizza base Try using your fingertips and gravity instead of a rolling pin to keep bubbles intact

Assemble with Toppings:

Move each pizza onto parchment or a floured pizza peel Spread on a thin layer of sauce then scatter mozzarella across Drizzle with olive oil for extra crispiness

Bake for the Perfect Crust:

Preheat your oven with a pizza stone or steel at full blast for at least forty five minutes Slide pizzas onto the hot stone and bake for seven to ten minutes Watch for puffed edges and those coveted blackened bubbles

Finish with Basil and Extras:

As soon as pizzas are out scatter basil leaves on top and sprinkle with Parmesan or chili flakes if you want

Save

My absolute favorite part is seeing those big chewy bubbles on the crust from the wild yeast After every first bite my family cheers and it always turns into an impromptu pizza party at our dinner table

Keep It Fresh and Delicious

Store extra dough tightly wrapped in the fridge for a day or two or freeze for future quick pizzas. Leftover pizza reheats best on a hot skillet which crisps the crust again. Fresh basil goes on after baking or it will wilt and lose its flavor fast.

Genius Ingredient Swaps

Try swapping some of the bread flour for whole wheat for a slightly nutty note. If you want a vegan pie choose plant cheese and skip the parmesan. Roasted veggies or cooked sausage work well as alternative toppings for crowd pleasers.

Plating Like a Chef

Use a big wooden board or an old-fashioned pizza pan to serve. Scatter a few basil leaves or microgreens for bright color. A drizzle of olive oil and a few flakes of coarse salt just before slicing makes it look and taste restaurant worthy.

The Story Behind the Bite

My first sourdough pizza was born out of boredom and leftover starter on a rainy Saturday. Friends showed up and we piled on toppings with whatever we found in the fridge. That crust—crispy on the outside with a fluffy sour bite—was so good it became tradition. Even now each pizza is a little different but it always feels like a special occasion.

Recipe FAQs

→ How do you achieve a crisp and chewy sourdough crust?

The combination of bread flour, active sourdough starter, and cold fermentation develops texture and depth. Baking on a preheated stone at high temperature ensures the crust is both crisp and chewy.

→ Why let the dough ferment overnight in the fridge?

Cold fermentation allows the dough to develop complex flavor and airy texture, improving tractability and taste.

→ What is the best way to stretch the dough?

Use your hands to gently stretch the dough into a round, avoiding a rolling pin to preserve the airy structure and bubbles.

→ Which sauce is ideal for this style?

Use a simple San Marzano tomato sauce blended with olive oil, garlic, and basil for a vibrant, authentic Margherita character.

→ What toppings complement this pizza base?

Fresh mozzarella, basil, and a drizzle of olive oil are traditional. Add grated Parmesan or chili flakes for extra flavor.

→ How should the pizza be served for the best experience?

Serve on a wooden board with fresh basil, alongside balsamic and olive oil for dipping, and pair with a glass of Italian red wine.