The trend for making sourdough pizza is showing no sign of slowing down- and rightly so! It’s incredibly delicious, good for the gut and genuinely fun to make.
However it can seem a bit daunting when you first dive down the sourdough rabbit hole so we’ve created this (reasonably!) simple entry recipe into sourdough pizza. Don’t have a starter? No problem, check out our guide to building a sourdough starter on our previous recipe.
Start by mixing the two flours and the salt together in a bowl.
Weigh the water in a separate, large bowl, and add the active starter. Pinch the starter with your fingers to break apart into the water then begin adding the flour and salt in batches, mixing with your hand continuously as you go.
Continue to do this until all the flour is added and knead for around 5 minutes. Add the oil and knead the dough to work it in for a further couple of minutes.
Cover the dough (don’t worry that it's not smooth at this point) and leave to bench rest for 30 minutes.
Turn the rested dough onto a clean work surface and knead for a final couple of minutes before forming into a smooth ball. Transfer the ball to an oiled bowl, cover, and leave to bulk ferment at room temperature for 4 hours.
When the time is up, divide the dough into 250g pieces (this recipe will make 3 dough balls, plus a small one for kids or less hungry folk!) and shape into dough balls.
Place the dough balls into a tray, cover, and leave at room temperature for 4-6 hours.
Step 8When the time is up, transfer the dough balls to the fridge for between 12 and 24 hours.
You’ll need to remove the dough balls from the fridge around 6-8 hours before you want to open them into pizzas. This allows the gluten to relax and will make it much easier to work with!
Ensure Roccbox is fully saturated with heat and turn the flame down slightly as we want to bake this dough for around 2 minutes and if the flame is too high, we’ll burn before we bake!
Open the dough ball into a pizza skin and top with your favourite toppings (we went with a margherita!) before pulling the pizza on to the Gozney placement peel and launching into Roccbox.
Bake, turning as required, for around 2 minutes.
For the dough;
300g Bread Flour
200g 00 Pizza Flour (Caputo Blue works well)
310g Water, at around 28°C/82°F
80g Mature Starter
10g Olive Oil