Sourdough Pizza Margherita

Sourdough Pizza Margherita

Class Recipes

Servings: 2 pizzas

(San Francisco) Courtesy: Savoring Italy


  • 1 cup sourdough starter unfed (straight from the fridge)
  • 1/2 cup warm water
  • 1 packet instant yeast
  • 1 1/2 cups all-purpose flour
  • 1 cup bread flour or AP flour is okay
  • 1 tbsp. salt
  • 1 cup tomato sauce
  • 1 cup fresh mozzarella, diced
  • fresh basil


In a large bowl, pour in warm water. Sprinkle the yeast on top and whisk it together. Let it sit for a few minutes. Pour in the sourdough starter, flours, and salt. Stir together with a wooden spoon until combined.

Place the sourdough starter in a bowl. Add in the warm water, flours, salt and yeast. Stir until a slightly sticky and malleable dough forms. Transfer the dough to an oiled bowl.

Cover the bowl and let stand in a warm spot to rise (until dough is about doubled in size). While the dough is rising, preheat the oven to 420 F.

Spoon on the sauce in the middle of the pizza dough. Bake for about 10-12 minutes. Toss on the mozzarella pieces and bake another 8-10 minutes, or until the cheese is bubbly and has a little color. Let pizza cool slightly before slicing.

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