Top-Shot Sourdough Pizza (Printable Version)
Tangy sourdough crust, zesty sauce, and creamy mozzarella deliver a memorable Margherita-style pizza experience.
# What You'll Need:
→ Sourdough Pizza Dough
01 -
500 g bread flour
02 -
150 g active sourdough starter
03 -
325 ml water, room temperature
04 -
10 g fine salt
05 -
20 ml extra virgin olive oil
→ Classic Margherita Topping
06 -
200 g pizza sauce or crushed San Marzano tomatoes with olive oil, garlic, and basil
07 -
250 g fresh mozzarella, torn into chunks
08 -
Fresh basil leaves
09 -
Extra virgin olive oil, for drizzling
10 -
Optional: grated Parmesan cheese
11 -
Optional: chili flakes
# Steps To Follow:
01 -
In a large bowl, mix bread flour, active sourdough starter, and water until no dry streaks remain. Cover and let rest for 30 minutes to allow autolysis.
02 -
Add salt and olive oil to the dough. Gently knead by hand until the dough becomes smooth and cohesive.
03 -
Allow the dough to bulk ferment at room temperature for 4–6 hours. Perform 3–4 sets of stretch and folds during the first 2 hours at 30-minute intervals.
04 -
Cover the bowl and refrigerate the dough for 8–24 hours to develop flavor and structure.
05 -
Remove dough from the refrigerator and let stand at room temperature for 1 hour. Divide into 2–3 equal portions. Shape each portion into a smooth ball and rest, covered, for 30 minutes.
06 -
With floured hands, gently stretch each dough ball into a round base approximately 25–30 cm in diameter. Avoid using a rolling pin to preserve air pockets.
07 -
Preheat a pizza stone or steel in the oven at 250 °C for at least 45 minutes. Place shaped dough on parchment paper or a floured pizza peel.
08 -
Spread an even layer of sauce over each base. Top with mozzarella chunks and drizzle with extra virgin olive oil. Bake each pizza for 7–10 minutes, until golden, puffed, and lightly charred.
09 -
Add fresh basil leaves immediately after baking. Optionally, garnish with grated Parmesan and chili flakes. Serve hot.
# Notes and Tips:
01 -
For optimal crust texture, allow the dough to ferment overnight in the refrigerator. Stretch the dough by hand to prevent degassing.
02 -
Serve on a wooden board alongside a small bowl of extra virgin olive oil and balsamic vinegar for dipping. Complement with a glass of red wine or sparkling water with lemon.