Entree: United States – California – Sourdough Pizza (Pizza made with a naturally fermented sourdough crust topped with tomato, mozzarella, and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (240 g) active sourdough starter, fed and bubbly
- 3 cups (360 g) bread flour
- 1 cup (240 ml) warm water (about 80°F / 27°C)
- 1 tsp (6 g) fine sea salt
- 1 tbsp (15 ml) olive oil
- 1 cup (240 g) crushed tomatoes (canned San Marzano style or fresh crushed)
- 1 clove (approx. 0.106 oz (3 g)) garlic, minced
- 8 oz (225 g) fresh mozzarella, sliced
- 2 tbsp (10 g) grated Parmesan cheese
- 8–10 fresh basil leaves
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 ml) olive oil for finishing
- 1 tsp (5 g) coarse salt for dough surface

Show original ingredient measurements

- 1 cup (240 g) active sourdough starter, fed and bubbly
- 3 cups (360 g) bread flour
- 1 cup (240 ml) warm water (about 80°F / 27°C)
- 1 tsp (6 g) fine sea salt
- 1 tbsp (15 ml) olive oil
- 1 cup (240 g) crushed tomatoes (canned San Marzano style or fresh crushed)
- 1 clove (approx. 3 g) garlic, minced
- 8 oz (225 g) fresh mozzarella, sliced
- 2 tbsp (10 g) grated Parmesan cheese
- 8–10 fresh basil leaves
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 ml) olive oil for finishing
- 1 tsp (5 g) coarse salt for dough surface

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine starter, warm water, and flour; mix until no dry flour remains. Cover and rest 20–30 minutes (autolyse).
2. Sprinkle salt over dough, add 1 tbsp (15 ml) olive oil, and fold/knead by hand 6–8 minutes until a smooth, slightly tacky dough forms. Place in a lightly oiled bowl and cover.
3. Bulk ferment at room temperature 3–4 hours, performing 2 sets of stretch-and-folds during the first 2 hours; then transfer to the refrigerator for 12–24 hours for cold fermentation.
4. Remove dough from fridge 1 hour before shaping. Divide into 2 equal portions for large pizzas (or 4 for smaller), shape into rounds, and rest covered 30 minutes.
5. Meanwhile, gently stir crushed tomatoes with minced garlic, sugar (if using), and a pinch of salt to make a simple sauce.
6. Preheat oven to 500–550°F (260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes.
7. On a lightly floured surface, stretch each dough ball into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim.
8. Transfer dough to a well-floured peel or parchment. Spoon a thin layer of tomato sauce over the surface, leaving the rim bare. Distribute sliced mozzarella evenly and sprinkle Parmesan.
9. Slide pizza onto the hot stone and bake 6–10 minutes until crust is blistered and cheese is melted and beginning to brown; rotate halfway for even bake.
10. Remove, finish with torn basil leaves and a drizzle of olive oil, slice, and serve hot.

1. In a large bowl combine starter, warm water, and flour; mix until no dry flour remains. Cover and rest 20–30 minutes (autolyse).
2. Sprinkle salt over dough, add 1 tbsp olive oil, and fold/knead by hand 6–8 minutes until a smooth, slightly tacky dough forms. Place in a lightly oiled bowl and cover.
3. Bulk ferment at room temperature 3–4 hours, performing 2 sets of stretch-and-folds during the first 2 hours; then transfer to the refrigerator for 12–24 hours for cold fermentation.
4. Remove dough from fridge 1 hour before shaping. Divide into 2 equal portions for large pizzas (or 4 for smaller), shape into rounds, and rest covered 30 minutes.
5. Meanwhile, gently stir crushed tomatoes with minced garlic, sugar (if using), and a pinch of salt to make a simple sauce.
6. Preheat oven to 500–550°F (260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes.
7. On a lightly floured surface, stretch each dough ball into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim.
8. Transfer dough to a well-floured peel or parchment. Spoon a thin layer of tomato sauce over the surface, leaving the rim bare. Distribute sliced mozzarella evenly and sprinkle Parmesan.
9. Slide pizza onto the hot stone and bake 6–10 minutes until crust is blistered and cheese is melted and beginning to brown; rotate halfway for even bake.
10. Remove, finish with torn basil leaves and a drizzle of olive oil, slice, and serve hot.