Sourdough Pizza with Tomato and Mozzarella Recipe

Introduction

Sourdough pizza offers a delightful twist on the classic favorite, featuring a tangy, chewy crust made from homemade sourdough. With a simple tomato sauce and fresh mozzarella, this recipe is perfect for sharing and impressing family and friends.

Ingredients

• 1 batch white sourdough (see method step 1)
• Strong or plain flour, for dusting
• 2 x 400g cans plum tomatoes
• 2 tbsp extra virgin olive oil, plus extra to serve
• 1 tsp dried oregano
• 300g mozzarella, torn into chunks
• Small bunch of basil, leaves picked (optional)

Instructions

1. Step 1: Make a batch of white sourdough following the recipe up to the end of step 4. Once ready, tip the dough onto a lightly floured surface and divide into six equal pieces. Roll each piece into a ball and place on a floured tray. Cover with a damp teatowel and refrigerate for at least 4 hours or up to 18 hours. The longer it rests, the more sour the flavor.
2. Step 2: Prepare the tomato sauce by draining some juice from the canned plum tomatoes. In a bowl, combine the tomatoes with olive oil, dried oregano, and a generous pinch of salt. Mix by scrunching with your fingers for a chunky sauce or blend with a stick blender for a smooth sauce. Chill until ready to use.
3. Step 3: Heat a grill to high and prepare an ovenproof frying pan on the stove. On a floured surface, shape a dough ball into a circle about the size of your pan.
4. Step 4: Heat the pan until very hot, then carefully drape the dough into it. Spread some tomato sauce over the dough, scatter mozzarella chunks, and add basil leaves if desired.
5. Step 5: Cook the pizza in the pan for about 2 minutes until small bubbles appear on the surface. Then, place the pan under the grill for 2–4 minutes until the crust puffs and the cheese melts.
6. Step 6: Remove the pizza from the pan, drizzle with extra virgin olive oil, and cut into wedges. Repeat with remaining dough balls and toppings.

Tips & Variations

• If the frying pan method feels too fast or difficult, preheat the oven to 240°C/220°C fan/gas 8 with a hot tray inside. Assemble pizzas on a floured tray, then slide them onto the hot tray and bake for 10–12 minutes.
• The dough and toppings quantities can easily be halved to make 3 pizzas if desired.
• Dough balls freeze well—defrost fully before shaping and cooking your pizzas.

Storage

Store any leftover cooked pizza in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot oven or frying pan to revive the crust’s crispness. The uncooked dough balls can be frozen and thawed before use, but it’s best to bake the pizzas fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought sourdough instead of making my own?

Yes, you can use a ready-made sourdough base if you prefer a shortcut. Just follow the shaping and topping instructions accordingly.

What can I substitute for fresh basil if I don’t have any?

Dried oregano or thyme are good alternatives, adding a different but complementary flavor to the tomato sauce and cheese.

Sourdough Pizza with Tomato and Mozzarella Recipe

---

★★★★★

4.7 from 82 reviews

• Author: Noah
• Total Time: Approximately 4 hours 30 minutes (includes dough resting)
• Yield: 6 pizzas 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A delicious homemade sourdough pizza recipe featuring a tangy, slow-fermented dough topped with a simple tomato sauce, fresh mozzarella, and optional basil leaves. This recipe uses a stovetop searing and grilling method, resulting in a crisp crust and melty cheese in under 10 minutes per pizza.

---

Ingredients

Scale 1x2x3x

Dough

• 1 batch white sourdough (follow sourdough recipe to end of step 4)
• Strong or plain flour, for dusting

Tomato Sauce

• 2 x 400g cans plum tomatoes
• 2 tbsp extra virgin olive oil, plus extra to serve
• 1 tsp dried oregano
• Generous pinch of salt

Toppings

• 300g mozzarella, torn into chunks
• Small bunch of basil leaves, picked (optional)

---

Instructions

1. Prepare the dough: Make a batch of white sourdough following the recipe to the end of step 4. Tip the dough onto a lightly floured surface, divide into six equal pieces, and roll into balls. Place the dough balls on a floured tray, cover with a damp teatowel, and refrigerate for at least 4 hours or up to 18 hours to develop flavor.
2. Make the tomato sauce: Drain some juice from the canned plum tomatoes. Combine the remaining tomatoes with olive oil, oregano, and a generous pinch of salt. Mix by scrunching with your fingers for a chunky sauce or blitz with a stick blender for a smooth sauce. Chill until ready to use.
3. Shape the pizzas: Heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a dough ball into a circle about the size of the pan.
4. Cook the base: Heat the pan until very hot. Carefully place the dough circle into the pan, spread on some tomato sauce, add a handful of mozzarella, and scatter basil leaves if using.
5. Sear and grill the pizza: Cook on the stovetop pan for 2 minutes until bubbles form. Then transfer the pan under the hot grill for 2 to 4 minutes until the edges puff up and the cheese melts.
6. Serve: Remove the pizza from the pan, drizzle with a little extra olive oil, cut into wedges, and serve immediately. Repeat for remaining dough balls.

Notes

• You can halve the dough and toppings recipe to make 3 pizzas.
• If stovetop frying pan method is too quick or inconsistent, preheat oven to 240°C (220°C fan/gas mark 8) with a tray inside. Assemble pizzas on a floured tray, then slide onto the hot tray to bake for 10-12 minutes.
• Dough balls freeze well; defrost before using.

• Prep Time: 20 minutes (plus at least 4 hours resting in fridge)
• Cook Time: 4-6 minutes per pizza
• Category: Pizza
• Method: Stovetop
• Cuisine: Italian

Keywords: sourdough pizza, homemade pizza, easy pizza recipe, Italian pizza, mozzarella pizza, tomato sauce pizza