A thin-crust Italian pizza made with sourdough and fermented slowly for a gently tangy flavor. The long fermentation gives the dough its distinctive taste and a texture that is easier to digest. It takes effort, but the result is rewarding.
Mix the active sourdough starter with the lukewarm water. Add the flour, salt and olive oil, then knead until a smooth dough forms.
Cover the dough and let it ferment at room temperature for at least 12 hours, ideally 24 hours. It should rise noticeably during this time.
Once fermentation is complete, stretch the dough thin by working from the edges toward the center.
Spread the tomato sauce over the thinly stretched dough and distribute the mozzarella evenly.
Bake in an oven preheated to its highest setting, preferably on a pizza stone, until the crust edges puff and turn golden. Note: Sourdough behaves differently from dough made with commercial yeast, so watch the edges closely as they brown.
Scatter fresh basil leaves over the pizza as soon as it comes out of the oven, and serve immediately.
Important: The sourdough starter must be active and recently fed, or the dough will not rise enough. Do not skip the long fermentation (12–24 hours), or the pizza will not develop its characteristic texture and flavor. Allergens: contains gluten (wheat flour) and dairy (mozzarella).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
