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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
