Sourdough Pizza
Prep time
Cook time
Total time
The perfect sourdough pizza with homemade pizza sauce and plenty of mozzarella cheese.
Serves: 2
For the dough
  • 425 grams bread flour
  • 255 grams warm water (110 degrees F)
  • 60 grams of 50% hydration fed sourdough starter*
  • 6.50 grams kosher salt
  • 4.5 grams (about 1 teaspoon) granulated sugar
  • 8.5 grams (about 1¾ teaspoons) olive oil
  • .065 grams (about 1 teaspoon) active dry yeast
  • semolina flour, for dusting
  • ⅓ cup pizza sauce per pizza (recipe follows)
  • ¼ cup Parmiganno-Reggiano per pizza
  • 1 cup unsalted mozzarella cheese per pizza, torn into chunks
  • *We bought our starter from King Arthur Flour. We followed the instructions provided by King Arthur to feed it. This resulted in a 50% hydration starter.
No-Cook Pizza Sauce
  • This makes a lot of sauce (probably enough for 8 pizzas, but it freezes beautifully, which is what we did with the leftovers)
  • 1 28-ounce can whole peeled tomatoes, drained
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves of garlic, minced well or grated on a microplane
  • 4-6 large basil leaves, chopped
  • 1 tablespoon fresh oregano leaves, minced (alternatively, you can use 1 teaspoon of dried oregano)
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon anchovy paste (trust me on this, I guarantee your favorite pizza sauce has anchovy paste in it and you don't even know)
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon kosher salt
For the Dough
  1. First of all, be sure to weigh all of your ingredients. You can buy a cheap digital scale at almost any store, like Amazon or at Target, and it's worth the purchase in order to make perfect pizza crust.
  2. Mix together the yeast, sugar, starter, water, (the temperature of the water should be 110 degrees F), and oil in a large bowl. In the bowl of your food processor, pulse together the bread flour and salt. Slowly add the water and starter mixture to the food processor with the flour and salt. Pulse for 30 seconds, or until the dough comes together as a ball. Lightly flour your work surface (and I mean lightly!) and knead the dough one or two times, until when you stretch it, you can see through it, otherwise known as a window pane.
  3. Form two balls, about 375 grams each, and place in two separate containers - we used plastic containers that we saved from when we had soup delivered from our favorite Chinese restaurant, so just about anything that seals will do - and seal. Place the containers in the refrigerator and allow to rest overnight.
  4. When the dough is ready, remove it from the refrigerator and bring it to room temperature - this will take about 30 minutes. When the dough is room temperature, form each ball of dough into perfect looking balls by tucking the dough back into itself (see photos above). Place the dough in two separate, non-reactive, well oiled bowls, cover lightly with a clean cloth, and allow to rise for 1 hour. After your first hour, remove the dough, fold and tuck the dough into itself again, then place back in the bowl to rise again for 1 more hour.
  5. Now you are ready to form your pizzas. Preheat your oven with the stone in it to its highest baking temperature - ours gets up to 550 degrees F. Lightly sprinkle your work surface with semolina flour. You can use cornmeal, if you like, but semolina is much finer, and therefore has a much more pleasant texture. Begin by flattening the dough with your fingers and slowly working it into a disk. After you get the pie to about 6 inches in diameter, pick it up and begin stretching it by draping the dough over the tops of your knuckles, pulling your hands apart, and rotating.
  6. Dust your pizza peel with semolina flour and place your pie near the front edge of it. Make any final adjustments to the shape and add your sauce. Evenly distribute it and use less than you think you will need. We used under ⅓ cup for our 12-inch pie. Sprinkle with some of your Parmigianno Reggiano, then top with the mozzarella. Bake on a preheated pizza stone at 550 degrees for 10-12 minutes until cheese is bubbling and crust is golden brown. Remove from the oven with your peel, allow to set for a minute or so, then slice and serve.
For the sauce
  1. Combine all of your pizza sauce ingredients in a food processor, a blender, or in a large bowl (if you're using an immersion blender, like I did). Puree your sauce until it is slightly chunky, but mostly smooth. No need to cook this sauce, the tomatoes will cook through ontop of the pizza.
Adapted From
Recipe by The Crepes of Wrath at