{"id":22854,"date":"2020-05-24T19:17:59","date_gmt":"2020-05-24T17:17:59","guid":{"rendered":"https:\/\/bake-street.com\/?p=22854"},"modified":"2026-04-08T12:26:37","modified_gmt":"2026-04-08T10:26:37","slug":"how-to-make-sourdough-pizza","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-sourdough-pizza\/","title":{"rendered":"How to make sourdough pizza"},"content":{"rendered":"

Today I come with a recipe that you have been asking me for a long time, and finally I leave you with How to make sourdough pizza<\/strong>. In fact, for several weeks I have been trying out various pizza recipes; with sourdough, different preferments, various types of flour, hydration… So you can imagine how they are in my house. So happy! hahaha.<\/p>\n

I will leave you other options, but today we will see how to prepare it at home with this natural preferment. By the way, I remind you that in the blog I have several recipes for pizza, all with yeast; this classic one made with very little yeast <\/strong><\/a>(only available in Spanish), with beet dough<\/strong><\/a> (only available in Spanish), spinach and basil dough<\/strong><\/a> and with roasted peppers dough<\/strong><\/a>.<\/p>\n

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\"C\u00f3mo <\/picture><\/div>\n
Making sourdough pizza.<\/h5>\n

To carry out this recipe we will not have to complicate anything, it is very easy to do. We just have to use the right ingredients and be patient. It is a dough that does not require kneading, just mix the ingredients until they are amalgamated. So I’m sure that many of you will encourage you to make it, especially those of you who hate kneading!<\/p>\n

There are several things to keep in mind as we prepare to make our pizza dough:<\/p>\n

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  1. It is very important to use a strong active sourdough<\/strong>. In addition to refreshing it with continuity to ensure that the acidity is kept at bay and does not pass that taste to the dough. In addition to damaging the gluten.<\/li>\n
  2. Use a strong flour, in my case I use Manitoba flour<\/strong>. If you use a lower strength flour, you must take this into account for the final hydration of the dough, which will surely have to be reduced, as well as taking into account the final fermentation time since the dough will degrade sooner.<\/li>\n
  3. Control bulk fermentation, especially the temperature, to prevent the gluten from degrading.<\/li>\n<\/ol>\n

    With these points under control, nothing can go wrong \ud83d\ude09<\/p>\n

    Shaping sourdough pizza.<\/h5>\n

    One of the things we like best when eating a good pizza, is the quality of the dough, the ingredients and… a swollen edge! I think that’s one of the most rewarding things when we make homemade pizza. You’ll see there’s no greater mystery.<\/p>\n

    When we get ready to make our pizza, we must stretch the dough, taking care not to touch the outer edge<\/strong>. Otherwise, we’ll just degas it… To increase the diameter of our pizza, we will take the dough by holding it on the outside of our hands and sliding it out.<\/p>\n

    It is important to handle it carefully and avoid touching it for a long time, otherwise it may stick to your hands and you may tear it.<\/p>\n

    If, at any time, when you are stretching the dough, it puts up resistance and try to get it back into shape, it will be a sign that the gluten has been stretched out. It’s okay. We let it rest for 5 minutes before stretching it again.<\/p>\n

    Personally, I really like the taste and texture of the semolina on the pizza. I use it to sprinkle the paper where I place the dough, once it has been shaped and stretched, as well as the edges of the pizza. This is optional and you don’t have to do it, but I’ll tell you if you like it as much as I do. It gives it that different point.<\/p>\n

    \"C\u00f3mo <\/picture><\/div>\n
    Finishing sourdough pizza.<\/h5>\n

    I like to leave you with options that are different from what we usually prepare at home. This time I thought I’d make an Andalusian-style pizza<\/strong>. To prepare it I have used a traditional recipe from Malaga<\/a> (Spain), which is usually consumed a lot in summer,\u00a0 “porra Antequerena<\/strong><\/em>“.<\/p>\n

    For those of you who do not know it, it is a recipe made with tomato, garlic, green pepper and bread. Very similar to the traditional salmorejo<\/strong><\/em>, only that the first one has more bread and green pepper. Basically that is the difference between both elaborations.<\/p>\n

    Another difference between both can be the way it is served. Porra Antequerana<\/strong><\/em> is usually presented with tuna and hard-boiled egg<\/strong>, although I have always eaten it as I tried it for the first time in Malaga a few years ago; hard-boiled egg and raisins<\/strong>. A real wonder! On the contrary, the salmorejo<\/strong><\/em>, is usually served with serrano<\/strong> ham and hard-boiled egg<\/strong>.<\/p>\n

    In the end everyone prepares it the way they like it best at home, which is the important thing. When you make it for the base of the pizza, prepare a little more and you will be able to enjoy a great first course that is perfect for fighting the hot weather we are having.<\/p>\n

    \"C\u00f3mo <\/picture><\/div>\n

    The rest of the ingredients I have used could be used to accompany an porra Antequerana<\/em>; onion, tomato, black olives, red and green peppers and capers. As I always say, this can be adjusted to your personal taste. I really like pizzas with vegetables… We’ll finish it off with some dried oregano and a good dash of olive oil.<\/p>\n

    If you like cheese, I recommend you put some blue cheese, it gives a wonderful taste. Once we take the pizza out of the oven, decorate it with fresh basil and serve it. If you wonder why I don’t put the basil before baking, although I know there are people who do, it’s because I prefer to keep its freshness and natural flavor.<\/p>\n

    The baking process for sourdough pizza, on this occasion, I have modified it.<\/h5>\n

    The reason is that the oven I have now was not working well with the grill option as I show you in the other pizzas I have on the blog. It has too much potency and the result it gave me was not convincing.<\/p>\n

    But, using the steel plate and heat to the maximum (525\u00baF\/275\u00baC) gives me very good results. So this is something important to keep in mind, because both methods can work well for you.<\/p>\n