Name: Sourdough Pizza with Homemade Tomato Sauce and Mozzarella Recipe
Prep time: 15 min
Cook time: PT-490152H10M41S
Total time: PT-490152H10M41S
Cuisine: Italian
Ingredients: 1 batch white sourdough dough (prepared as per recipe steps); Strong or plain flour, for dusting; 2 x 400g cans of plum tomatoes; 2 tbsp extra virgin olive oil, plus extra for serving; 1 tsp dried oregano; Generous pinch of salt; 300g mozzarella, torn into chunks; Small bunch of fresh basil leaves, picked (optional)

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Introduction

Sourdough pizza offers a wonderfully tangy and airy crust that pairs perfectly with fresh tomato sauce and melted mozzarella. This recipe shows you how to make delicious homemade pizzas using a simple white sourdough base, with options for both frying pan and oven baking.

A round pizza with a golden-brown crust sits on a wooden serving board, cut into six uneven slices. The pizza surface is covered with melted cheese that has patches of light brown where it is cooked more, and a layer of red tomato sauce peeks through in spots. The wooden board rests on a white marbled surface, and to the right of the board is a silver pizza cutter with a black handle. One slice of pizza is slightly pulled away from the rest. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch white sourdough (see method)
Strong or plain flour, for dusting
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)

Instructions

Step 1: Make a batch of white sourdough according to your preferred recipe up to the end of fermentation step 4. Tip the dough onto a floured surface and divide into six equal pieces. Shape each piece into a ball and place them on a floured tray. Cover with a damp teatowel and refrigerate for at least 4 hours or up to 18 hours for a stronger sour flavor.
Step 2: Prepare the tomato sauce by draining some juice from the canned plum tomatoes. In a bowl, combine the remaining tomatoes with olive oil, oregano, and a generous pinch of salt. Mix by hand for a chunky texture or blend for a smooth sauce. Chill until ready to use.
Step 3: Preheat your grill to high and get an ovenproof frying pan very hot. On a floured surface, stretch one dough ball into a circle roughly matching the pan size. Quickly place the dough into the pan, spread over some tomato sauce, scatter mozzarella pieces, and add basil leaves if using.
Step 4: Cook the pizza in the pan on the stove for about 2 minutes, until small bubbles form on the crust. Then place the pan under the grill for 2 to 4 minutes until the edges are puffed and cheese is melted.
Step 5: Remove the pizza from the pan, drizzle with extra olive oil, and cut into wedges. Repeat steps 3 and 4 with the remaining dough balls and toppings.

Tips & Variations

If the frying pan method feels too fast or uneven, preheat your oven to 240°C (220°C fan)/ gas 8 with a baking tray inside. Assemble pizzas on a floured tray and slide them onto the hot tray to bake for 10–12 minutes.
To make fewer pizzas, halve the dough and toppings for 3 pizzas instead of 6.
The dough balls freeze well; thaw fully in the fridge before using.

Storage

Store uncooked dough balls wrapped tightly in plastic in the fridge for up to 2 days or freeze for up to 1 month. Cooked pizza is best eaten fresh but can be refrigerated and reheated in a hot oven for 5-7 minutes to restore crispness.

How to Serve

The image shows a round pizza with five slices on a light wooden pizza board placed on a white marbled textured surface. The pizza has a golden-brown crust with some charred spots around the edges. The top layer is melted cheese, covering a layer of bright red tomato sauce underneath, which peeks through in places. The crust is thick and slightly puffy with a soft texture. To the right of the board, there is a metal pizza cutter with a round blade resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought sourdough instead of making my own?

Yes, you can use store-bought sourdough starter or pre-made dough, but homemade sourdough offers more control over flavor and texture.

How do I get a crispy crust using a frying pan?

Make sure the pan is very hot before adding the dough. Cooking it first on the stove to form bubbles and then finishing under a high grill helps crisp the base while melting the cheese perfectly.