Wednesday, December 8, 2010

What to eat Wednesdays - Sourdough pizza

I've slightly adapted this recipe for sourdough pizza from Kay Baxter's Change of Heart. It makes two good-sized pizzas.

  • 2 1/2c warm water
  • 1/2c sourdough starter
  • 3c wholemeal/ wholewheat flour
  • 1/2t sea salt
  • 2T olive oil
  • flour for kneading

1. Mix warm water, sourdough starter, 2 cups of the flour, sea salt and olive oil until well combined.

2. Cover and leave in a warm place to rise for 7-12 hours.

3. Remove half a cup to replenish your sourdough starter. Then add the remaining cup of flour and stir until you have a consistency you can knead, adding more flour if necessary.

4. Knead on a floured surface, adding more flour as necessary to prevent dough from sticking. The dough should become smooth and elastic as you work it.

5. Split dough into two and roll out as thin as you can - no more than 1/2cm thick.

6. Leave to rise for another hour.

7. Preheat oven to 180°C and sprinkle pizza bases with your choice of toppings. I like a thick layer of pizza sauce, a good sprinkle of cheddar cheese, slices of mozarella and pieces of pineapple, sliced capsicum and fresh basil leaves.

Paul likes the same base of sauce and cheeses, but prefers just pepperoni as his topping. 

8. Bake at 180°C for 30-40 minutes, until toppings are golden and the base is crispy. Serve immediately.


  1. Will definitely try this one. They look delicious. Thanks Emma. Jodie.

  2. Hi. I tried this the other day. I'm wondering if the 2.5 cups of water is correct? I ended up adding 3 extra cups of flour to get a dough that was remotely kneadable. My usual (non-sourdough) pizza dough recipe is 3 cups of flour to 1.5 cups of water. I must give it another go - using much less liquid. Even though my first attempt wasn't really successful, the dough did have a lovely flavour so I'm keen to have another go. Thanks, Charlotte

  3. Thanks for letting me know Charlotte. That's the recipe that worked for me and I didn't have any trouble with it, but let me know what ratio of water to flour you finally end up with. Cheers, Emma


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