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Homemade Sourdough Pizza

Homemade Sourdough Pizza

A rustic homemade pizza made with sourdough, olive oil, and semola for a crisp base. Top it as desired for the perfect homemade pizza night.
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Prep Time 20 minutes
Cook Time 8 minutes
Resting time 6 hours
Total Time 6 hours 30 minutes
Servings: 2 pizzas
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the dough:
  • 150 g sourdough starter active and bubbly
  • 500 g all-purpose flour or bread flour
  • 325 ml water
  • 15 g olive oil
  • 10 g salt
For shaping and baking:
  • semola semolina flour for dusting
  • olive oil for brushing
  • toppings of your choice tomato sauce, mozzarella, vegetables, meats, herbs

Method
 

  1. In a large bowl, mix sourdough starter, flour, water, olive oil, and salt until combined.
  2. Knead the dough for 8–10 minutes until smooth and elastic, or use the stretch-and-fold method with 3–4 rounds, letting the dough rest for about 30 minutes between each round
  3. Cover and let the dough rest at room temperature for 4–6 hours, or until doubled in size.
  4. Divide the dough into 2 equal portions and shape into balls. Cover and let rest for another 30 minutes (or over night).
  5. Preheat your pizza oven or regular oven to its highest setting (250–300°C / 480–570°F). If using a pizza stone or steel, place it in the oven while preheating.
  6. Lightly flour your work surface with semola. Stretch each dough ball gently into a round base without deflating too much air.
  7. Transfer the dough to a floured pizza peel (or parchment paper if using a baking tray).
  8. Add toppings of your choice.
Bake:
  1. - **Pizza oven:** Slide the pizza into the oven and bake for 2–3 minutes, turning once, until golden and bubbly.
  2. - **Home oven:** Bake on a preheated stone/steel at 250°C (480°F) for 7–9 minutes, until crust is golden brown and cheese is melted.
  3. Remove from the oven, drizzle with olive oil if desired, and serve immediately.

Notes

- Use semola flour for the base to achieve a crisp texture and easy handling.
- Resting the dough longer (overnight cold ferment) will give even more flavor.
- Best enjoyed fresh from the oven.