Description
This Sourdough Pizza Margherita uses a quick, one day sourdough pizza dough to deliver authentic tang and a crisp, chewy crust without the long wait. An active starter, precise hydration, and a balanced proofing process yield two medium pizzas in under six hours. Topped with hand-crushed San Marzano tomatoes, fresh mozzarella, and basil, it bakes on a hot stone for blistered edges and melty cheese. Ideal for weeknight dinners, this artisan recipe combines tradition and speed to bring homemade Italian flavor to your kitchen.
Ingredients
Instructions
1. Feed sourdough starter in the morning and let it become bubbly
2. Combine flours and water and autolyse for 30 minutes
3. Add starter, salt, and olive oil and mix until smooth and elastic
4. Bulk ferment at room temperature for 4 hours with stretch and folds every hour
5. Divide dough into portions and shape into balls
6. Cold proof dough balls in refrigerator for 2 hours
7. Preheat oven to 250°C with pizza stone for 45 minutes
8. Stretch dough into 10-12 inch round leaving a 1-2 cm edge
9. Spread crushed tomatoes, season with salt and olive oil
10. Top with sliced mozzarella and basil leaves
11. Bake pizza on stone for 6-8 minutes until crust is blistered
12. Remove pizza, garnish with fresh basil and drizzle olive oil before serving
- Prep Time: 5 hours
- Cook Time: 8 minutes
- Category: main course
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 medium pizza
Keywords: sourdough, pizza, margherita, one day sourdough, pizza dough, artisan, homemade, crust recipe