Pizza Margherita on Sourdough Base

Ingredients:

Sourdough Pizza Dough

• 500g (4 cups) bread flour (plus extra for dusting)
• 100g (½ cup) active sourdough starter
• 300ml (1¼ cups) water, room temperature
• 10g (2 tsp) sea salt
• 10ml (2 tsp) olive oil (for greasing)

Topping

• 400g (14 oz) can of crushed tomatoes (or fresh tomato sauce)
• 300g (10½ oz) fresh mozzarella, sliced or torn into pieces
• 2 tbsp olive oil
• 1 tsp dried oregano
• Fresh basil leaves (optional)
• Sea salt and freshly ground black pepper

---

Equipment Needed:

1. Large mixing bowl
2. Measuring cups and spoons
3. Kitchen scale
4. Wooden spoon or dough scraper
5. Clean kitchen towel or plastic wrap
6. Baking stone or pizza steel
7. Parchment paper (optional, for easier transfer)
8. Rolling pin (or use your hands for stretching the dough)
9. Pizza peel (or baking sheet to transfer the pizza)
10. Oven with a high-temperature setting (around 250°C/480°F)
11. Saucepan (if making fresh tomato sauce)
12. Cooling rack

---

Nutritional Information (per portion):

• Calories: 360 kcal
• Protein: 14g
• Fat: 12g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 3g
• Sodium: 600mg
• Calcium: 250mg

---

Preparation and Cooking Time:

• Total Time: 16 hours (includes fermentation time)
• Active Time: 1 hour 15 minutes
  • Preparation Time: 45 minutes
  • Cooking Time: 10–12 minutes per pizza
  • Fermentation: 12–15 hours

---

Method:

Step 1: Prepare the Sourdough Pizza Dough (12–15 hours ahead)

1. Activate the Sourdough Starter: Make sure your sourdough starter is active and bubbly before starting. Feed it a few hours before you plan to mix your dough.
2. Mixing the Dough: In a large mixing bowl, combine the 100g of active sourdough starter with the 300ml of water. Stir until the starter dissolves.
3. Add Flour and Salt: Gradually add the 500g of bread flour and 10g of salt. Use a wooden spoon or dough scraper to mix until a rough dough forms. The dough will be sticky, but that’s normal for sourdough.
4. Rest (Autolyse): Let the dough rest for 30 minutes. This resting period allows the flour to absorb the water, making the dough easier to work with.
5. Knead and Fold: After the rest period, perform a series of stretch and folds. With your hands slightly wet to prevent sticking, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Rotate the bowl and repeat on all sides. Repeat this process 3–4 times, letting the dough rest for 30 minutes between folds.
6. Bulk Fermentation: After the final stretch and fold, cover the dough with a kitchen towel or plastic wrap and leave it at room temperature to ferment for 8–12 hours. The dough should double in size.

Step 2: Shaping and Proofing the Dough (1–2 hours)

1. Divide the Dough: Once the dough has completed its bulk fermentation, transfer it to a lightly floured surface. Divide the dough into 6 equal portions (about 150g each).
2. Shape the Dough: Shape each portion into a ball by gently folding the edges under to create surface tension. Place the dough balls on a floured surface and cover them with a towel. Let them rest for 1–2 hours for the final proofing.

Step 3: Prepare the Tomato Sauce

1. Fresh Tomato Sauce (Optional): If you’re making fresh tomato sauce, heat 1 tbsp of olive oil in a saucepan over medium heat. Add 400g of crushed tomatoes and simmer for 10–15 minutes. Season with salt and pepper. Let the sauce cool before using.
2. Ready-Made Option: If using canned tomatoes or store-bought sauce, ensure it’s seasoned well with salt and pepper, and adjust to taste.

Step 4: Preheat the Oven

1. Preheat the Baking Stone: Place your pizza stone or steel in the oven and preheat to its highest setting (around 250°C/480°F). Preheat for at least 45 minutes to ensure the stone is thoroughly heated.

Step 5: Shape and Top the Pizzas

1. Shape the Dough: On a floured surface, take one dough ball and begin shaping it into a pizza base. You can either use your hands to gently stretch it into a circle, or roll it out with a rolling pin. Aim for a thickness of about 3mm (⅛ inch).
2. Transfer to Pizza Peel: If using parchment paper, place the shaped dough on the paper for easy transfer. If not, lightly flour your pizza peel or baking sheet and place the dough on it.
3. Add Toppings: Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Distribute the mozzarella pieces evenly over the sauce. Drizzle 1 tsp of olive oil and sprinkle the dried oregano over the top. Add a pinch of salt and pepper to taste.

Step 6: Bake the Pizzas

1. Bake on the Stone: Slide the pizza onto the preheated stone or steel. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned in spots.
2. Check for Doneness: Rotate the pizza halfway through baking to ensure even cooking. The crust should be crispy on the edges but still soft inside.

Step 7: Garnish and Serve

1. Optional Garnish: After baking, scatter a few fresh basil leaves on top and drizzle with extra virgin olive oil for added flavor.
2. Cool and Slice: Let the pizza cool for a few minutes on a cooling rack before slicing and serving.

---

Tips and Notes:

1. Sourdough Starter: If you don’t have a sourdough starter, you can make your own by mixing equal parts water and flour daily until bubbly. This takes about 5–7 days. Alternatively, store-bought sourdough starter or using a traditional yeast dough is an option.
2. Dough Hydration: The dough will be quite sticky. Wetting your hands slightly when handling the dough makes it easier to work with. Avoid adding too much flour, as it can make the crust dense.
3. Fermentation Time: The bulk fermentation time can vary depending on the temperature of your kitchen. Warmer environments will speed up fermentation, while cooler environments may require more time.
4. Cheese Selection: Fresh mozzarella is ideal for pizza Margherita, as it melts beautifully and has a rich, creamy texture. Make sure to drain the mozzarella well before adding it to the pizza to avoid excess moisture.
5. Oven Heat: For best results, always preheat your oven and pizza stone for a sufficient time to get that crispy crust. If you don’t have a pizza stone, a heavy baking sheet preheated in the oven can be used as a substitute.
6. Storage: Leftover dough can be stored in the fridge for up to 24 hours or frozen for later use. Just be sure to bring it back to room temperature before shaping.

---

Nutritional Analysis:

• Calories: Sourdough pizza tends to be lower in sugar compared to yeast dough due to the fermentation process. This results in a healthier alternative that’s easier on digestion.
• Carbohydrates: The pizza is a good source of carbohydrates from both the dough and the tomato sauce, providing energy for the body.
• Proteins: The mozzarella adds a decent amount of protein, making this a balanced meal when paired with a side salad or veggies.
• Fats: Olive oil and mozzarella provide healthy fats, but keeping an eye on portion sizes will help moderate overall fat intake.

By using a sourdough base, this pizza is not only delicious but also has added health benefits from the natural fermentation process, including improved digestibility and a lower glycemic index.