Sourdough Pizza
For our first Italian Daughters Supper Club, I decided to take on something completely new—sourdough pizza! This was my very first time working with sourdough, and I have to admit, I was a little intimidated at first. But thanks to a fantastic recipe from Farmhouse on Boone, the process went incredibly smoothly, and the results were nothing short of amazing.
The crust turned out perfectly—fluffy and soft on the inside, yet beautifully crispy on the outside. We kept it simple with a classic combination of tomato sauce and mozzarella cheese, letting the rich, tangy flavor of the sourdough shine through.
Pizza has always been one of my favorite comfort foods, and I personally love a thinner crust that you can fold in half and savor with every bite. Sourdough adds a whole new dimension to it, and if you’ve been hesitant to try it, I highly recommend giving it a go—especially if you’re looking for creative ways to use your sourdough discard.
This experience has definitely inspired me to keep experimenting with sourdough, and I can’t wait to share more recipes with you all.
Ingredients
1/2 cup starter
4 cups flour
1.5 cups water
2 teaspoons salt
2 tablespoons olive oil
Instructions
The morning of pizza night, add the ingredients to a stand mixer bowl.
With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.
Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.
Preheat oven to 475.
Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.
Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand stretched thickness.
Spread pizza sauce and top with your favorite toppings.
Bake for 13-15 minutes (I like to use a pizza stone or cast iron skillet)