Sourdough Breakfast Pizza
Prep time
Cook time
Total time
Serves: 2
  • 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
  • 1-2 tablespoons extra-virgin olive oil, per pizza
  • ½ cup grated Parmesan cheese, per pizza
  • 5-6 halved cherry tomatoes, per pizza
  • ¼ cup crisped bacon, per pizza
  • ½ cup shredded mozzarella cheese, per pizza
  • 3 eggs, per pizza
  • fresh basil, sliced thinly, for garnish
  • chives, sliced thinly, for garnish
  • *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.
  1. First of all, be sure to weigh all of your ingredients. You can buy a cheap digital scale at almost any store and it's worth the purchase in order to make perfect pizza crust.
  2. Mix together the starter, sugar, 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. While your pizza dough rises, crisp up your bacon. Dice 4-5 slices of bacon and cook in a frying pan over medium high heat, until crisp. Set aside on paper towels to drain.
  6. 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.
  7. 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 then drizzle with olive oil, then top with the grated Parmesan cheese. Top with the halved cherry tomatoes, crisped bacon, and shredded mozzarella cheese. Bake for 3 minutes or so, then pull the pizza out, crack the eggs on top, and finish baking for 7-9 minutes, until the cheese is bubbling, the crust is golden, and the eggs are set. Top the pizza with the sliced chives and basil, slice, and serve.
Recipe by The Crepes of Wrath at