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Sourdough Pizza

2 servings
Easy
35
Sourdough pizza with a homemade sourdough!
Recipe Ingredients
How to Prepare
Recipe Tips
A consistently warm temperature (about 28 °C) for your sourdough can be achieved in the oven with the door closed and the light left on. But don’t turn on the oven temperature.
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Picture - Hero image
Utensils
Utensils
Screw-Top Jar
Hand Mixer with Kneading Attachment
Dish Towel
Baking Tray
Fridge
Oven
Rolling Pin
Bowl
Clean Dish Towel
Baking Paper

Recipe Ingredients

For the sourdough
25 gSourdough Starter (from starter culture)
50 gDr. Oetker Nona Plain Flour (Plain Flour substitute: Bread Flour)
50 gLukewarm Water
For pizza dough
100 gSourdough
400 gDr. Oetker Nona Plain Flour (Another flour option: bread flour)
260 gLukewarm Water
10 gSalt
Olive Oil for the baking tray

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Picture - Dr. Oetker Nona Plain Flour (Plain Flour substitute: Bread Flour)
Picture - Dr. Oetker Nona Plain Flour (Another flour option: bread flour)
1

The day before prepare the sourdough

Picture - Sourdough pizza Step 1: mix the starter with pizza flour and water (4-3)

For best results, prepare the sourdough in the morning, on the day before you wish to make your pizza. Approx. 20 hours prior to baking, mix the starter with plain flour and water in a screw-top jar and let it rest for four hours in the oven at approx. 28 °C with only the lid on.

2

For the pizza dough

Picture - Sourdough pizza Step 2: knead the sourdough with pizza flour, water and salt (4-3)
Picture - Sourdough pizza Step 3: knead the sourdough around 10 minutes (4-3)
Picture - Sourdough pizza Step 4: let the sourdough rest for 2 hours in a warm place (4-3)

For the pizza dough, knead the sourdough with plain flour, water and salt in a bowl for around 10 minutes using the kneading attachment on the hand mixer. Then cover with a clean dish towel and leave in a warm place for roughly 2 hours. 


Picture - Sourdough pizza Step 5: every 1/2 hour, fold the edges of the dough (4-3)

Every ½ hour, fold the edges of the dough from the outside in. Repeat this step several times. 
Tips: Add extra flour to dust the surface before putting dough on it


Picture - Sourdough pizza Step 8: divide the dough into pieces (4-3)
Picture - Sourdough pizza Step 9: each piece should weigh about 250–300 g (4-3)

Next divide the dough into two pieces, with each piece weighing roughly 250–300 g. Fold again and place on an oiled baking tray. Leave to rest, covered, in the fridge for another 12–15 hours, preferably overnight. 

3

The following day

Picture - Sourdough pizza Step 10: shape the dough into approx. ø 28 cm (4-3)

The following day, remove the dough from the fridge an hour before using. Then pre-heat the oven (top/bottom heat: 250 °C). On a floured work surface, shape the dough pieces into approx. ø 28 cm round pizzas by hand or with a rolling pin. Place on a baking tray lined with baking paper paper. 

Rack position: Middle

Top And Bottom Heat Oven Temperature: 250 °C


Picture - Sourdough pizza Step 11 B: put tomato sauce on the dough (4-3)
Picture - Sourdough pizza Step 12 B: top the pizza as desired (4-3)

Add your desired toppings and bake for 8–12 minutes on the middle rack.

  • A consistently warm temperature (about 28 °C) for your sourdough can be achieved in the oven with the door closed and the light left on. But don’t turn on the oven temperature.