Starter-Along Sourdough Pizza Recipe

By
Donna Currie
A headshot of Donna Currie, a Contributing Writer at Serious Eats
Donna Currie

A longtime cook and baker, Donna Currie has written equipment reviews and bread recipes for Serious Eats. She's also the author of the cookbook Make Ahead Bread.

Learn about Serious Eats' Editorial Process
Updated May. 22, 2020
sourdough pizza

So you've got your sourdough starter. Here's how to make pizza out of it. The process takes three days, but it's worth it.

Featured Video

Recipe Facts

0

(0)

Active: 30 mins
Total: 72 hrs
Serves: 4 servings

Rate & Comment

Ingredients

  • 4 ounces 100 percent hydration sourdough starter
  • 10 ounces bread flour, divided
  • 1 teaspoon salt
  • 1 1/2 tablespoons olive oil

Directions

  1. Combine 4 ounces sourdough starter with 2 ounces bread flour and 1 ounce water. Allow to rest overnight, covered, at room temperature.

  2. The next day, add 8 ounces bread flour and 5 ounces water. Knead in stand mixer fitted with dough hook attachment at low speed until ball is formed, about 3 minutes. Add salt and olive oil. Knead at low speed until elastic, about 10 minutes. Transfer to gallon-sized zipper-lock bag coated with olive oil and allow to rest in refrigerator for two days (dough will expand—remove excess air from bag as necessary.

  3. To bake, remove dough from refrigerator at least two hours before baking. Place baking stone in oven and preheat oven to 500°F (260°C). Stretch or roll dough into circle 14 inches in diameter. Top with approximately 3/4 cup tomato sauce, 1/2 pound grated mozzarella cheese, and desired toppings. Transfer to sheet pan or pizza peel and place on preheated pizza stone. Bake until browned and bubbly, about 10 minutes. Serve immediately.

This Recipe Appears In

More Serious Eats Recipes