Slices of sourdough pizza next to a pizza cutter

Sourdough pizza

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(5 ratings)

Prep: 1 hr Cook: 1 hr plus 4 days for the sourdough and 4-18 hrs resting

More effort

Makes 6 pizzas

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings

Nutrition and extra info

  • Vegetarian

Nutrition: per pizza

  • kcal502
  • fat15g
  • saturates8g
  • carbs69g
  • sugars5g
  • fibre4g
  • protein21g
  • salt2.3g
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    For the base

    • 1 batch white sourdough (see step 1)
    • strong or plain flour, for dusting



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    For the topping

    • 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)



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


    1. Make a batch of our white sourdough, following the recipe to the end of step 4. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.

    2. Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.

    3. To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.  

    4. Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough. 

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    Comments, questions and tips

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    5th May, 2020
    "Make a batch of our white sourdough, following the recipe to the end of step 4" is wrong - follow it to the end of step 10. At this point you can divide it into six balls as it says in this recipe - or better still, divide it into two, saving one half to make a sourdough loaf as per the other recipe, then divide the other half into three to make three pizza dough bases. After a night in the fridge, you can then make a lovely sourdough loaf, and a fantastic pizza, and store the other two pizza dough rounds in the freezer for later. I incidentally experimented with Applewood smoked vegan cheese, which is easily the best vegan cheese I've ever had.
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