Linda CainPizza is more than just food; it’s an experience. It can make the rainy days feel sunny and turn family gatherings into celebrations. Pair it with a crisp salad, a good wine, or even a light beer, and you’re crafting an unforgettable moment.
I’ve savored countless slices, but nothing hits quite like a simple sourdough pizza. So, let’s dig into this delectable dish together, armed with a recipe that combines flavor and simplicity.
Before we dive into the dough and toppings, consider how to enhance your pizza night. Think beyond just toppings on the pie. Here are some ideas: Crisp Garden Salad, Wine Selection, Beer Choices, Dessert Option etc.
Now, is your mouth watering yet? Let’s get started on making your own simple sourdough pizza.
I’m thrilled to share my personal favorite: simple sourdough pizza. With my background as a registered dietitian and food enthusiast, I’ve crafted this recipe to be not just delicious but also straightforward.
Sourdough brings a unique flavor and texture that elevates homemade pizza. Trust me, once you try it, store-bought won’t cut it again.
What is Simple Sourdough Pizza?
Simple sourdough pizza marries the art of pizza-making with the benefits of sourdough fermentation. This pizza crust boasts a crispy edge, a chewy center, and a depth of flavor that plain crusts lack.
Using active sourdough starter means you’re giving your pizza a personality. The tangy notes from fermentation and the combination of quality ingredients make this pie a standout.
Why This Recipe Works
- Quality Ingredients: The recipe employs all-purpose flour or high-protein bread flour, creating a perfect balance between chewiness and crispiness.
- Active Fermentation: The sourdough starter not only adds flavor but also contributes to a lighter, airier crust.
- Flexibility: The recipe offers a range of topping ideas, allowing you to personalize your pizza according to your preferences.
- Quick and Easy: Despite its versatility, this dough can be prepared with minimal fuss, making it ideal for busy weeknights or lazy weekends.
What You’ll Need to Make This Dish
Here’s a concise list of ingredients you’ll need for the dough and toppings.
For the Dough:
- 500 g all-purpose or high-protein bread flour
- 375 g warm water (adjustable)
- 100 g bubbly and active sourdough starter
- 10 g sea salt
- A small pinch of sugar to activate the starter (5 g)
For each Margherita Pizza:
- A small handful of freshly grated Parmigiano Reggiano
- Drizzle of extra-virgin olive oil
- 2 tablespoons of rich tomato sauce
- A light sprinkle of sea salt
- Fresh basil leaves for garnish (about 5 leaves)
- 1 to 2 oz fresh mozzarella
For each Kale and Crème Fraiche Pizza:
- 2 tablespoons of thick crème fraîche
- About 1/4 to 1/3 cup of freshly grated Parmigiano Reggiano
- Generous drizzle of extra-virgin olive oil
- 1 to 2 garlic cloves, finely minced
- A couple of handfuls of fresh Tuscan or baby kale leaves
- Maldon sea salt to taste
- 1 tablespoon of lemon zest for a bright flavor
For each Naked Pizza with Ramp or Scallion Oil:
- 1/4 cup finely minced ramps or scallions
- 1/4 cup extra-virgin olive oil
- A pinch of sea salt
- 1 teaspoon fresh thyme leaves for added herbal depth
- 1 to 2 tablespoons of crème fraîche
- 1 teaspoon red pepper flakes
- Handful of freshly grated Parmigiano Reggiano
How to Make Simple Sourdough Pizza
Let’s take a closer look at the steps you’ll follow to create your own delicious sourdough pizza. It’s all about simplicity.
Step 1: Prepare the Dough
Start by mixing the flour and warm water in a large bowl. Stir until fully combined. This initial mix will allow the flour to absorb the water. Let this sit for about 30 minutes. It’s known as autolyse. This step enhances the dough’s structure.
Step 2: Add the Starter and Salt
Now, stir in your bubbly sourdough starter and salt. Use your hands to knead slightly until everything is well integrated. It won’t be completely smooth, but that’s okay. The gluten will develop as the dough ferments.
Step 3: Bulk Fermentation
Cover the bowl with a damp cloth. Let the dough ferment at room temperature for about 4 to 6 hours. Every hour, give it a gentle stretch and fold to strengthen the dough. You’ll notice it rising and getting puffier.
Step 4: Shape the Dough
After the fermentation, divide the dough into two equal portions. Shape each portion into a tight ball. Place them on a lightly floured surface and cover with a kitchen towel. Allow them to relax for about 30 minutes. This step prevents the dough from springing back when rolling it out.
Step 5: Preheat Your Oven
Set your oven to the highest temperature, around 500°F (260°C). If you have a pizza stone, place it inside the oven to preheat as well. A hot oven is key to achieving that crispy crust.
Step 6: Roll Out the Dough
Take one dough ball and gently flatten it with your fingers into a round shape. Use a rolling pin to reach your desired thickness. Dust with flour as needed to prevent sticking.
Step 7: Add Your Toppings
Add your desired toppings. For a classic Margherita, spread the tomato sauce, followed by the cheese and basil. Drizzle with olive oil. Be creative!
Step 8: Bake the Pizza
Carefully transfer your pizza to the hot oven or pizza stone. Bake for about 8-10 minutes or until the crust is golden brown and the cheese is bubbling. The aroma wafting from your oven will be irresistible.
Step 9: Slice and Serve
Once out of the oven, let the pizza cool for a moment. Slice it up and serve with your favorite sides.
Tips for Perfect Pizza
- Use Quality Starter: Ensure your sourdough starter is active and bubbly for the best results.
- Experiment with Hydration: Adjust the water for a different crust texture. More water results in a chewier crust.
- Let Them Rest: After shaping the dough, let it relax to make rolling easier.
- Hot Oven is Crucial: A hot oven leads to a great crust; don’t rush this step.
- Rotating Helps: Rotating the pizza halfway through baking ensures even cooking.
How to Store Leftovers?
If you happen to have any pizza left (a rare phenomenon, I know), store it in an airtight container in the fridge for up to three days. For best results, reheat in an oven or toaster oven to retain crispiness.
How Would I Recommend Serving Simple Sourdough Pizza?
- With a Bright Salad: Pair your pizza with fresh greens dressed in lemon vinaigrette. The acidity complements the richness beautifully.
- As a Finger Food: Serve smaller slices for gatherings. They’re perfect for snacking while mingling.
- With Dipping Sauces: Offer a variety of dips like garlic aioli or a spicy marinara for an extra kick.
- With a Classic Drink: A chilled glass of Sparkling Water or an Italian soda can cleanse the palate and keep the meal refreshing.
Alternatives for Ingredients
Sometimes you just can’t find what you need. Here are some great substitutes:
- All-Purpose Flour: Use spelt flour for a nutty flavor and added fiber.
- Active Sourdough Starter: Substitute with a store-bought pizza yeast if you’re in a pinch, though it’ll lack that signature sourdough character.
- Fresh Mozzarella: Try burrata cheese for a creamier texture that will elevate any pizza.
- Parmesan Cheese: Grate Pecorino Romano for a sharper flavor that contrasts perfectly with savory toppings.
Simple Sourdough Pizza Recipe
Equipment
- Oven
Ingredients
- 500 g all-purpose or high-protein bread flour
- 375 g warm water adjustable
- 100 g bubbly and active sourdough starter
- 10 g sea salt
- A small pinch of sugar to activate the starter 5 g
- For each Margherita Pizza:
- A small handful of freshly grated Parmigiano Reggiano
- Drizzle of extra-virgin olive oil
- 2 tablespoons of rich tomato sauce
- A light sprinkle of sea salt
- Fresh basil leaves for garnish about 5 leaves
- 1 to 2 oz fresh mozzarella
- For each Kale and Crème Fraiche Pizza:
- 2 tablespoons of thick crème fraîche
- About 1/4 to 1/3 cup of freshly grated Parmigiano Reggiano
- Generous drizzle of extra-virgin olive oil
- 1 to 2 garlic cloves finely minced
- A couple of handfuls of fresh Tuscan or baby kale leaves
- Maldon sea salt to taste
- 1 tablespoon of lemon zest for a bright flavor
- For each Naked Pizza with Ramp or Scallion Oil:
- 1/4 cup finely minced ramps or scallions
- 1/4 cup extra-virgin olive oil
- A pinch of sea salt
- 1 teaspoon fresh thyme leaves for added herbal depth
- 1 to 2 tablespoons of crème fraîche
- 1 teaspoon red pepper flakes
- Handful of freshly grated Parmigiano Reggiano
Instructions
- Start by mixing the flour and warm water in a large bowl. Stir until fully combined. This initial mix will allow the flour to absorb the water. Let this sit for about 30 minutes. It’s known as autolyse. This step enhances the dough’s structure.
- Now, stir in your bubbly sourdough starter and salt. Use your hands to knead slightly until everything is well integrated. It won’t be completely smooth, but that’s okay. The gluten will develop as the dough ferments.
- Cover the bowl with a damp cloth. Let the dough ferment at room temperature for about 4 to 6 hours. Every hour, give it a gentle stretch and fold to strengthen the dough. You’ll notice it rising and getting puffier.
- After the fermentation, divide the dough into two equal portions. Shape each portion into a tight ball. Place them on a lightly floured surface and cover with a kitchen towel. Allow them to relax for about 30 minutes. This step prevents the dough from springing back when rolling it out.
- Set your oven to the highest temperature, around 500°F (260°C). If you have a pizza stone, place it inside the oven to preheat as well. A hot oven is key to achieving that crispy crust.
- Take one dough ball and gently flatten it with your fingers into a round shape. Use a rolling pin to reach your desired thickness. Dust with flour as needed to prevent sticking.
- Add your desired toppings. For a classic Margherita, spread the tomato sauce, followed by the cheese and basil. Drizzle with olive oil. Be creative!
- Carefully transfer your pizza to the hot oven or pizza stone. Bake for about 8-10 minutes or until the crust is golden brown and the cheese is bubbling. The aroma wafting from your oven will be irresistible.
- Once out of the oven, let the pizza cool for a moment. Slice it up and serve with your favorite sides.
Notes
- Use Quality Starter: Ensure your sourdough starter is active and bubbly for the best results.
- Experiment with Hydration: Adjust the water for a different crust texture. More water results in a chewier crust.
- Let Them Rest: After shaping the dough, let it relax to make rolling easier.
- Hot Oven is Crucial: A hot oven leads to a great crust; don’t rush this step.
- Rotating Helps: Rotating the pizza halfway through baking ensures even cooking.
Nutrition
Frequently Asked Questions
Conclusion
There you have it! A straightforward and delightful recipe for simple sourdough pizza. Whether it’s a weeknight dinner or a weekend feast with friends, this pizza brings smiles and satisfaction.
Embrace the process, enjoy the flavors, and remember that the best moments are shared over good food. With a little patience and the right ingredients, you’ll be serving up sourdough pizzas that rival any pizzeria. Happy baking!
