Starter-Along Sourdough Pizza Recipe – a delicious recipe with bread flour, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 4 ounces sourdough starter with 2 ounces bread flour and 1 ounce water. Allow to rest overnight, covered, at room temperature.
2
The next day, add 8 ounces bread flour and 5 ounces water. Knead in stand mixer fitted with dough hook attachment at low speed until ball is formed, about 3 minutes. Add salt and olive oil. Knead at low speed until elastic, about 10 minutes. Transfer to gallon-sized zipper-lock bag coated with olive oil and allow to rest in refrigerator for two days (dough will expand-remove excess air from bag as necessary.
3
To bake, remove dough from refrigerator at least two hours before baking. Place baking stone in oven and preheat oven to 500 degrees. Stretch or roll dough into circle 14 inches in diameter. Top with approximately 3/4 cup tomato sauce, 1/2 pound grated mozzarella cheese, and desired toppings. Transfer to sheet pan or pizza peel and place on preheated pizza stone. Bake until browned and bubbly, about 10 minutes. Serve immediately.
306
kcal
Calories
6
g
Fat
51
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 ounces, 10 ounces bread flour, divided, 1 teaspoon salt, 1 1/2 tablespoons olive oil.
Yes, Starter-Along Sourdough Pizza Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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