狠狠噜天天噜日日噜

Slices of sourdough pizza next to a pizza cutter

Sourdough pizza

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(2 ratings)

Prep: 1 hr Cook: 1 hr plus 4 days for the sourdough and 4-18 hrs resting

More effort

Makes 6 pizzas

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings

Nutrition and extra info

  • Vegetarian

Nutrition: per pizza

  • kcal502
  • fat15g
  • saturates8g
  • carbs69g
  • sugars5g
  • fibre4g
  • protein21g
  • salt2.3g
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Ingredients

    For the base

    • 1 batch white sourdough (see step 1)
    • strong or plain flour, for dusting
      Flour

      Flour

      fl-ow-er

      狠狠噜天天噜日日噜Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    For the topping

    • 2 x 400g cans plum tomatoes
    • 2 tbsp extra virgin olive oil, plus extra to serve
    • 1 tsp dried oregano
    • 300g mozzarella, torn into chunks
    • small bunch of basil, leaves picked (optional)
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    Method

    1. Make a batch of our white sourdough, following the recipe to the end of step 4. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.

    2. 狠狠噜天天噜日日噜Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.

    3. To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.  

    4. Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough. 

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