Naturally Fermented Sourdough Pizza

 A naturally fermented sourdough base with a crisp crust, airy crumb, and deep, slightly tangy flavour. Minimal toppings let the dough’s complexity shine, making every bite quietly luxurious.

Ingredients

For sourdough pizza dough (Rest & fermentation: 12–24 hrs):

• All-purpose flour – 300 g
• Active sourdough starter – 90 g
• Water – 180 ml (room temperature)
• Salt – 7 g
• Olive oil – 1 tbsp

For simple homemade tomato passata

• Ripe tomatoes – 4 large
• Olive oil – 1 tbsp
• Salt – to taste

For topping:

• Mozzarella cheese – 150 g, torn
• Fresh basil leaves – a few
• Black olives– 1 tsp

Method

Prepare the dough:

1. Mix flour and water until no dry flour remains. Cover and rest for 30 minutes.
2. Add sourdough starter, salt, and olive oil. Mix well.
3. Knead gently for 3–4 minutes until smooth.
4. Rest at room temperature for 4–6 hours, stretching and folding every hour.
5. Refrigerate for 8–18 hours for deeper flavour (optional but recommended).
6. Bring to room temperature, divide into 2 balls, and rest for 1 hour.

Make the tomato passata

1. Blanch tomatoes, peel, and blend smooth.
2. Heat olive oil, add puree and salt, simmer 8–10 minutes until thick. Cool.

Assemble & bake:

1. Preheat oven to 250°C (or highest setting) for 20 minutes.
2. Stretch dough gently into rounds.
3. Spread a thin layer of passata, add mozzarella, and drizzle olive oil.
4. Bake for 10–12 minutes until blistered and golden.
5. Finish with fresh basil and black olives.

Quick recipe tip:

• Handle sourdough gently and keep toppings light to preserve air pockets.
• Resist overloading toppings. This pizza rewards restraint and good dough.

 

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