Skip to content Back to your kitchenLate Night Sourdough Pizza
🇮🇹 Italian
A naturally leavened pizza with a tangy, chewy crust topped with tomato, mozzarella and basil. Ready in about 42 minutes (plus soaking/chilling time).
Prep 30 min Cook 12 min Serves 4 Hard Ingredients
- 🍅Tomato Puree1 cup
- 🧂Salt10 g
- 🧀Mozzarella Cheese250 g
- 🫙Olive Oil1 tbsp
- 🌾All-Purpose Flour500 g (or bread flour)
- 🫙Sourdough Starter100 g, active
Optional extras
Instructions
- 1
Mix flour, starter, salt and water into a dough; stretch and fold a few times over 2 hours.
- 2
Divide into balls and cold-ferment in the fridge 12–24 hours.
- 3
Heat the oven with a stone or steel as hot as it goes.
- 4
Stretch the dough, top with salted tomato and mozzarella.
- 5
Bake 8–12 minutes until blistered; finish with basil and olive oil.
Chef's tip
The long cold ferment is what gives the tangy, blistered crust.
Late Night Sourdough Pizza
- Time
- 42 min
- Serves
- 4
- Level
- Hard
- Prep / cook
- 30 / 12 min
Ingredients
- 🍅 Tomato Puree1 cup
- 🧂 Salt10 g
- 🧀 Mozzarella Cheese250 g
- 🫙 Olive Oil1 tbsp
- 🌾 All-Purpose Flour500 g (or bread flour)
- 🫙 Sourdough Starter100 g, active
Optional
Steps
- Mix flour, starter, salt and water into a dough; stretch and fold a few times over 2 hours.
- Divide into balls and cold-ferment in the fridge 12–24 hours.
- Heat the oven with a stone or steel as hot as it goes.
- Stretch the dough, top with salted tomato and mozzarella.
- Bake 8–12 minutes until blistered; finish with basil and olive oil.
