If you are a fan of sourdough bread then you might be looking for other sourdough recipes to enjoy with friends and family. Sourdough pizza is often considered delicious for several reasons:

Flavour: Sourdough pizza has a unique and complex flavour profile compared to pizzas made with regular yeast. The natural fermentation process of sourdough creates tangy and slightly sour notes that add depth and character to the crust. The longer fermentation time allows for the development of flavour compounds, resulting in a more nuanced and satisfying taste.
Texture: The use of sourdough in pizza dough leads to a lighter, airier, and more chewy crust. The natural yeast and beneficial bacteria present in sourdough help break down complex carbohydrates and proteins, resulting in a softer and more digestible crust. This texture adds to the overall enjoyment of the pizza eating experience.
Digestibility: The fermentation process in sourdough not only enhances the flavour but also breaks down gluten and other potentially difficult-to-digest components in the dough. This can make sourdough pizza more tolerable for individuals with gluten sensitivities or those seeking a more easily digestible pizza option.
Nutritional Benefits: Sourdough fermentation increases the availability of nutrients, making them more easily absorbed by the body. It can also reduce the glycemic index of the pizza crust, leading to a slower release of sugars into the bloodstream. This can help maintain steady energy levels and prevent blood sugar spikes.

A cheese a tomato pizza on a chopping board being cut up with scissors. Photo by Grant Ritchie on Unsplash. — credit: unsplash.

Overall, the combination of enhanced flavour, improved texture, digestibility, and potential nutritional benefits makes sourdough pizza a popular choice for pizza enthusiasts and making a sourdough pizza crust recipe without yeast is possible by relying on the natural leavening power of a sourdough starter. Here's a recipe for a delicious sourdough pizza dough:

Ingredients:

For the sourdough starter:

- 50 grams active sourdough starter

- 100 grams bread flour (don't use all purpose flour as this won't work)

- 100 grams water

For the pizza dough:

- 300 grams bread flour

- 200 grams water

- 6 grams salt

- Olive oil (for greasing)

Additional equipment and information:

- A bench scraper can be helpful

- These recipe notes to hand

- It's good to be familiar with your home oven and understand how quickly it heats and holds heat. Large pizzas can take a little longer otherwise.

Instructions:

Step 1: In a mixing bowl, combine the sourdough starter, bread flour, and water for the sourdough starter. Mix until well incorporated, cover the bowl with a clean kitchen towel, and let it ferment for about 4-6 hours (or until it doubles in size and becomes bubbly).

Step 2: Once the sourdough starter is ready, in a separate large mixing bowl, combine the bread flour, water, and salt. Add the sourdough starter to the bowl.

Step 3: Mix all the ingredients together until a shaggy dough forms.

Step 4: Transfer the dough to a clean, lightly floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for kneading.

Step 5: Shape the dough into a dough ball and place it in a lightly oiled bowl. Cover the bowl with a kitchen towel (or plastic wrap) and let it rise at room temperature for around 6-8 hours, or overnight in the refrigerator for a slower fermentation and enhanced flavour.

Step 6: After the fermentation period, the dough should have risen and become puffy. Preheat your oven to its highest temperature (usually around 500-550°F or 260-290°C). If you have a pizza stone, place it in the oven while preheating.

Step 7: Divide the dough into individual pizza portions according to your desired size. On a lightly floured surface, gently stretch and shape each portion into a round or desired pizza shape. If the dough is difficult to stretch, let it rest for a few minutes to relax the gluten, then try again.

Step 8: Place the shaped dough onto a pizza peel or a baking sheet lined with parchment paper.

Step 9: Add your favourite pizza toppings, such as tomato sauce, cheese, vegetables, and herbs.

Step 10: Carefully transfer the topped pizzas onto the preheated pizza stone (if using) or directly onto a baking sheet.

Step 11: Bake the pizzas in the preheated oven for about 10-15 minutes, or until the crust is golden brown and the toppings are cooked to your liking.

Step 12: Remove the pizzas from the oven, let them cool for a few minutes, slice, and serve.

With these simple ingredients you've created a great pizza. Enjoy your homemade sourdough pizza with the unique flavour and texture that sourdough fermentation brings to the dough!

An outdoor pizza oven on a table with a pizza coming out on a paddle. Photo by Revolve Pizza Oven on Unsplash. — credit: unsplash.

If you're struggling for more ideas for toppings, then here are some fantastic ways you can spice up your homemade pizza:

Margherita: Classic and simple, top your sourdough pizza with tomato sauce, fresh mozzarella cheese, and fresh basil leaves.
Prosciutto and Arugula: Start with a base of tomato sauce and mozzarella, then add thin slices of prosciutto and a handful of peppery arugula after baking.
Four Cheese: Combine mozzarella, ricotta, Gorgonzola, and Parmesan for a rich and creamy cheese blend. Add some fresh herbs like basil or rosemary for extra flavor.
Veggie Delight: Load up your pizza with an assortment of colourful vegetables like sliced bell peppers, cherry tomatoes, zucchini, mushrooms, and red onions. You can add some crumbled feta or goat cheese for an extra tang.
Spicy Pepperoni: If you like a bit of heat, layer your sourdough pizza with spicy pepperoni slices and some pickled jalapeños or crushed red pepper flakes.
Mediterranean: Drizzle olive oil on the crust, then top with sliced roasted red peppers, marinated artichoke hearts, Kalamata olives, feta cheese, and a sprinkle of dried oregano.
BBQ Chicken: Use barbecue sauce as the base, top with cooked chicken breast, red onions, and a mix of cheddar and mozzarella cheese. Finish it off with some fresh cilantro after baking.
Pesto and Goat Cheese: Spread a layer of pesto sauce on the crust, crumble some goat cheese on top, and add sliced cherry tomatoes and pine nuts. After baking, sprinkle with fresh basil leaves.

Remember, you can always customize your pizza toppings to suit your preferences and experiment with different combinations. Enjoy your sourdough pizza creation!

Are you one of the sourdough bakers looking for other ways to use up your sourdough discard?

With your homemade sourdough starter, you can make a whole bunch of items but what do you do with your discard? I have you covered.

A large stack of sourdough pancakes. Photo by Brigitte Tohm on Unsplash.

When maintaining a sourdough starter, there is often leftover discard that can be used in various recipes. Here are some ideas for utilising sourdough starter discard:

Pancakes and Waffles: Incorporate the discard into your pancake or waffle batter for added tanginess and flavour. The discard can replace a portion of the flour and liquid in the recipe. For best results, do with healthy, fed starter.
Crackers: A great way to use up discard is to make crackers. Mix the discard with flour, oil, and seasonings to make homemade sourdough crackers. Roll out the dough, cut it into shapes, and bake until crispy.
Flatbreads and Tortillas: Use the discard to make flavourful sourdough flatbreads or tortillas. This is an easy recipe and a favorite way of mine to use the bubbly starter leftover. Combine it with flour, water, oil, and salt to create a versatile dough for wraps, tacos, or sandwiches.
Quick Breads: Enhance the taste of quick breads, such as banana bread or zucchini bread, by adding sourdough discard to the batter. It adds a pleasant tang and helps with leavening.
Sourdough Pretzels: Transform your discard into soft and chewy sourdough pretzels. Combine the discard with flour, water, yeast, and salt, then shape the dough into pretzel twists, boil them in a baking soda solution, and bake until golden brown.
Sourdough Biscuits: Use the discard to make tender and flaky sourdough biscuits. Mix it with flour, butter, baking powder, and a touch of sugar for a delightful breakfast treat.

Top tip: Remember to adjust the hydration and consistency of your recipes accordingly when using sourdough discard.