Description
This sourdough pizza recipe features a flavorful homemade white sourdough base topped with a simple yet delicious tomato sauce made from plum tomatoes, oregano, and olive oil. The pizzas are cooked using a combination of stovetop frying and grilling, resulting in a crispy crust and melted mozzarella cheese. Optional basil adds freshness and aroma, making this an easy, rustic pizza perfect for any occasion.
Ingredients
Scale
Sourdough Dough
- 1 batch white sourdough dough (prepared as per recipe steps)
- Strong or plain flour, for dusting
Tomato Sauce
- 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
Toppings
- 300g mozzarella, torn into chunks
- Small bunch of fresh basil leaves, picked (optional)
Instructions
- Prepare the dough: Follow the sourdough white bread recipe through to the end of step 4 to make your dough. Once ready, transfer it to a lightly floured surface and divide the dough into six equal pieces. Roll each piece into a ball, place them on a floured tray, cover with a damp teatowel, and refrigerate for at least 4 hours and up to 18 hours. The longer the resting time, the more pronounced the sour flavor will be.
- Make the tomato sauce: Drain some of the juice from the plum tomatoes, reserving the rest. In a bowl, combine the tomatoes with 2 tablespoons of olive oil, dried oregano, and a generous pinch of salt. Either scrunch with your fingers for a chunky sauce or blitz with a stick blender for a smooth sauce. Chill the sauce until you’re ready to assemble the pizzas.
- Heat equipment for cooking: Preheat a grill to high and prepare an ovenproof frying pan. On a floured surface, gently push and stretch one dough ball into a circle approximately the size of your frying pan.
- Cook the pizza base: Place the frying pan on high heat to get it very hot. Carefully drape the stretched dough into the pan, then quickly spread a portion of the tomato sauce evenly over the dough. Top with a handful of torn mozzarella and basil leaves if using.
- Cook on stovetop and grill: Cook on the stovetop in the hot frying pan for about 2 minutes until little bubbles start to appear on the base. Then transfer the pan under the hot grill for an additional 2 to 4 minutes until the edges puff up and the cheese melts and bubbles.
- Finish and serve: Remove the pizza from the pan, drizzle with a little extra virgin olive oil, and cut into wedges. Repeat the process with the remaining dough balls and toppings.
Notes
- If your stovetop frying pan method feels too quick or hard to manage, preheat your oven to 240°C (220°C fan) or gas mark 8 with a baking tray inside. Assemble the pizzas on a separate floured tray, then transfer them to the hot tray and bake for 10-12 minutes.
- You can halve the dough and topping quantities to make 3 pizzas instead of 6.
- The dough balls freeze well; freeze after shaping into balls, then defrost before use.
- Prep Time: 15 mins (plus 4 to 18 hours resting)
- Cook Time: 6-8 mins per pizza
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sourdough pizza, homemade pizza, Italian pizza, tomato sauce pizza, mozzarella pizza, grilled pizza, rustic pizza
