# Sourdough Pizza

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A crisp sourdough pizza base made from a refreshed starter, topped with tomato, mozzarella and basil.

Servings: 4 · Other

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Sourdough Pizza](https://image.fridge.menu/adaptations/dklmbp18/c14ac799cec935578f6b44c5aa13908f1d2e9510a1b4235577177699038fc3b6.jpg)

## Ingredients

- 80 g Sourdough starter
- 80 g [Plain flour](https://fridge.menu/en/i/flour)
- 35 ml [Water](https://fridge.menu/en/i/water)
- 600 ml [Water](https://fridge.menu/en/i/water)
- 2 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 290 g [Plain flour](https://fridge.menu/en/i/flour)
- 200 ml [Water](https://fridge.menu/en/i/water)
- 85 g Sourdough starter
- 7 g [Salt](https://fridge.menu/en/i/salt)
- [Semolina or rice flour](https://fridge.menu/en/i/semolina) — to taste
- [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes) — to taste
- [Mozzarella](https://fridge.menu/en/i/mozzarella) — to taste
- [Oregano](https://fridge.menu/en/i/oregano) — to taste
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste

## Steps

1. Refresh the starter: take 80 g of starter, add 80 g of plain flour and 35 ml of water, stir with a spoon, then knead by hand.
2. Roll out the dough with a rolling pin and fold it into a roll several times, shape it into a small log, cut two crosses into it and transfer it to a jar.
3. Cover loosely with a lid and leave until the starter has doubled in size.
4. Slice the starter and transfer it to a bowl with 600 ml of water and 2 g of caster sugar for about 1 hour. (60 min)
5. Drain the starter and weigh out 85 g.
6. In a large bowl combine 290 g of plain flour and 200 ml of water, mix, add the starter and finally the salt.
7. Cover the bowl with cling film and leave the dough to rise at room temperature for about 30 minutes. (30 min)
8. Do strengthening folds: stretch an edge of the dough, fold in half, turn 90 degrees, and repeat on all sides.
9. Tuck the edges under the ball of dough, return it to the bowl, cover with film and leave to rise for 20-30 minutes. (25 min)
10. Repeat the folding process three times, with an interval of 20-30 minutes between each round.
11. Grease the bowl with olive oil, dust the dough ball with flour and leave to rise until doubled in size.
12. Place the dough on a surface dusted with semolina or rice flour, and stretch it with your fingers, starting from the edges then the centre.
13. Transfer the dough to a 30x40 cm tray greased with olive oil, pressing it gently to the edges.
14. Scatter oregano over the surface, then add the canned chopped tomatoes in pieces.
15. Heat the oven and bake the pizza at 225°C for about 10 minutes. (10 min)
16. Take the pizza out, add the mozzarella and olive oil, and return it to the oven for another 5-10 minutes. (7 min)
17. Before serving, garnish the pizza with fresh basil.

## What was changed

The dusting flour was replaced with Semolina or rice flour, as semolina is the more familiar choice in UK kitchens.

Published 2026-10-07

https://fridge.menu/en/r/sourdough-pizza-dklmbp18

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