This Marvelous Margherita Sourdough Pizza is so easy to make and tastes incredibly delicious. I often eat it cold for breakfast if there is any leftover from the night before! For sourdough lovers with sourdough cultures in the refrigerator, this recipe is the perfect one for you.
Admit it—a sourdough pizza is simply the best! I just love the rustic look of homemade pizza crust, the crisp, chewy and flavorful sourdough and the artistic flexibility in designing the shape of the crust and choice of toppings.
Margherita Pizza is also called Neapolitan pizza – a Naples pizza typically made with fresh Tomatoes, Mozzarella, and Basil. The red, white, and green composition is a reflection and abstraction of the Italian flag. The recipe is really simple, but, as always, it is important to use high quality ingredients. This is similar to my Quick and Easy Tomatoes with Buffalo Mozzarella recipe that you might also want to check it out.
SOURDOUGH CRUST
This Sourdough crust recipe can make three 10-inch (25 cm) pizzas. The ingredients include Sourdough Starter, Strong White Flour, Semolina Flour, Salt, Fresh Yeast, Olive Oil and Water. These are easy to bring together with a stand mixer, or by hand. Please watch my video to see how easy this is. Once the dough is of the correct consistency, you will be able to handle and shape it successfully.
INGREDIENTS:
Isn’t this Margherita Sourdough Pizza marvelous? The crust is wonderfully crisp and the pizza delivers nice tomato, basil, and the cheesy decadent tastes for which this classic delight is known. Every bite is full of happiness and joy.
The pizza is easy to put together — once the dough is prepared correctly. If you are a beginner, you will have fun learning to make this crust. For the professionals out there, you know how fulfilling it always is to make the crust! You will be rewarded with this Marvelous Margherita Sourdough Pizza. Enjoy!
MORE DELICIOUS PIZZA & PASTA RECIPES:
3-Pasta/3-Cheese Southern Macaroni and Cheese
Marvelous Margherita Sourdough Pizza
Ingredients
Sourdough Crust
- 300 g Strong White Flour (protein 10+, with 12 better), sifted
- 30 g Semolina Flour
- 1 tsp / 6 g Salt
- 1 g Fresh Yeast or 1/4 tsp Dry Yeast
- 120 g Sourdough Starter
- 200 g Water
- 30 g Olive Oil
Margherita Pizza Toppings
- 1 Sourdough pizza dough, approximately 10 inches round
- 1 large Tomato, sliced into 4 or 5 medium-thick slices
- 1/2 ball of Buffalo Mozzarella Cheese, roughly shredded
- Some Grated Parmesan
- Some Feta Cheese, crumbled
- 6-10 large Fresh Basil Leaves
- 2 Pinches of Salt
- Pinch of Ground Black Pepper
- 1/3 cup Olive Oil
- 1/4 cup Semolina flour for dusting peel
- 1/2 Yellow or Green Bell Pepper, sliced (optional)
Instructions
Prepare the Sourdough Crust
- Using a stand mixer bowl, sift the strong White Flour, Semolina Flour, and Salt together.
- In a measuring cup, dissolve the Fresh Yeast in the Water. Add in Sourdough Starter and mix well. Then add in Olive Oil. Mix well.
- Pour the wet mixture into the dry mixture.
- Use a stand mixer to completely incorporate the dough. Mix until all the dough clings together nicely (often all of it is on the mixing paddle).
- Turn out the dough onto a nicely powdered countertop and knead for 3 minutes, stretching and breaking the dough roughly, combining it again, then folding and shaping into a nice ball.
- Place the ball into a clean, oiled bowl, cover and set aside for an hour.
- Knead the dough again for about 2 minutes, shaping it as before and return to the bowl. Cover tightly and refrigerate overnight.
- When ready, remove the dough from the fridge. You can use it immediately. Dust your countertop with a good handful of flour. Shape the dough into a ball and cut it into 3 pieces of approximately 220 g each. Form each one into a ball. Cover with plastic wrap and let rest for 60 – 90 minutes.
- On your countertop surface dusted with Semolina, form the pizza crust into a 10-inch round.
Prepare the Margherita Pizza
- Preheat pizza stone or pan in oven at 540 F, if using a pizza oven, or at the highest level possible in a regular oven (about 450 F / 250 C).
- Sprinkle a pizza peel with Semolina flour to provide slippage.
- Roll out the sourdough dough (see recipe above) and place it gently on the pizza peel.
- Brush lightly with Olive Oil and sprinkle with a pinch of salt.
- Add the Mozzarella, evenly spaced.
- Sprinkle on the Parmesan. Be sure to leave the edges clean (about 1/2 to 1 inch).
- Space the Tomato slices evenly (I like them in a square!). Evenly place the Green or Yellow Bell Pepper slices (Optional).
- Add a small piece of Feta cheese to each Tomato and a piece to the center and sprinkle some around.
- Use the peel to slide the pizza into the oven. Bake 15-18 minutes until the crust is deeply brown.
- Remove from oven. Garnish with Fresh Basil Leaves, lightly sprinkle with Olive Oil, Ground Black Pepper and Salt.
- Slice the pieces and serve immediately.
Video
Notes
- Remember to watch my video instruction to learn an easy way to shape the sourdough dough into pizza crust.
- When the dough is resting, it is important to always cover with plastic wrap to prevent the surface from drying out and forming a “skin.”
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