Sourdough Pizza Margherita
- 30m Prep Time
- 20m Cook Time
- 11h Ready In
A classic Neapolitan-style pizza with a tangy sourdough crust, San Marzano tomato sauce, fresh mozzarella, and basil. The dough is fermented for several hours to develop deep flavor and a chewy texture.
Ingredients
- 150 g white sourdough starter
- 250 g water
- 350 g plain/all-purpose flour
- 50 g fine durum wheat semolina
- 5 g fine/table salt
- 15 g olive oil
- 125 g mozzarella
- 400 g canned chopped tomatoes
- dried oregano
- olive oil
- salt
- black pepper
- basil leaves
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 199 mg
- Iron: 1.48 mg
- Magnesium: 32.2 mg
- Phosphorus: 294 mg
- Potassium: 340 mg
- Zinc: 2.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 150 g white sourdough starter
- 250 g water
- 350 g plain/all-purpose flour
- 50 g fine durum wheat semolina
- 5 g fine/table salt
- 15 g olive oil
- 125 g mozzarella
- 400 g canned chopped tomatoes
- dried oregano
- olive oil
- salt
- black pepper
- basil leaves
Let's Cook
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Step 1.
In a large bowl, mix the sourdough starter with 200g of the water and 250g of the flour until combined. Cover the bowl and leave at room temperature for about 4 hours, until bubbly and active.
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Step 2.
Add half of the remaining water (25g), the rest of the flour (100g), the semolina, salt, and olive oil to the starter mixture. Mix thoroughly until a shaggy dough forms. Cover and let rest for 10 minutes. If the dough feels tight and not soft and stretchy, add the remaining 25g water. Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth, elastic, and no longer sticky. Shape into a ball, place in a lightly oiled bowl, cover, and let prove at room temperature for 2–3 hours, until doubled in size.
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Step 3.
Turn the dough out onto a lightly floured surface. Divide into 4 equal pieces (about 200g each) and shape each into a tight ball. Place the balls on a baking sheet dusted with semolina, cover with a damp cloth or plastic wrap, and let prove for another 2–3 hours at room temperature until puffy.
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Step 4.
Place a baking stone on the top shelf of your oven and preheat to the highest setting (250°C/230°C fan/480°F/gas 9+) for at least 30 minutes. While the oven heats, drain the mozzarella, slice it thinly, and pat dry with paper towels. In a bowl, combine the chopped tomatoes with their juices, oregano, a drizzle of olive oil, and salt and pepper to taste. Set aside.
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Step 5.
On a floured work surface, flatten one dough ball with your hands, starting from the center and gently pressing outward to form a thin round, leaving a slightly thicker border for the crust. If the dough springs back, let it rest for 5 minutes before continuing. Repeat with remaining balls.
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Step 6.
Transfer one pizza base onto a well-floured pizza peel. Spread a quarter of the tomato mixture over the base, leaving the border bare. Arrange a quarter of the mozzarella slices on top and drizzle with olive oil. Slide the pizza onto the hot baking stone and bake for 4–5 minutes, until the crust is golden and the cheese is bubbly. While the first pizza bakes, prepare the next pizza on the peel. Repeat with remaining bases. Serve each pizza immediately, scattered with basil leaves and a twist of black pepper.