Sourdough Pizza Recipe UK – How to Make Sourdough Pizza with Starter

One day you planned to have a pizza feast but with some twist. So, instead of regular commercial yeast, you look at sourdough pizza starters residing in your fridge. Bring it on! So, here in the UK, there is nothing different from preparing a sourdough pizza recipe in UK style. However, the difference remains the same between regular yeast pizza and sourdough pizza crust.

Technically, sourdough differs in texture, flavor, and practicality. Specifically, when you need more tangy and sour flavor, sourdough definitely fits your purpose. So, how do you prepare dough with a starter? What are the notable differences you can face while dealing with sourdough? Let’s jump into it;

Sourdough Pizza Recipe UK – How to Make Sourdough Pizza with Starter:

Making sourdough pizza dough has its own pros and cons. While definitely, a sourdough starter for pizza takes more time, effort, and critical fermentation management, you get better health benefits, flavor, and less reliance on commercial yeast, which becomes fruitful for more baking satisfaction. It’s due to major differences in ingredients and processing;

Let’s see how you prepare it;

Ingredients:

• 1 cup of “fed” sourdough starter
• 1/2 cup or 60-70 ml of warm water
• 1 cup or 120-130 grams of all-purpose flour
• 1 teaspoon or 1-2 grams of salt
• 1 tablespoon of olive oil

Approximate Total Nutritional Content for the Whole Pizza Dough:

• Calories: ~1510 Kcal
• Carbs: ~288 grams
• Protein: ~40 grams
• Fat: ~18 grams
• Sugar: ~1 gram
• Sodium: ~2330 mg

This Is HOW I Prepared Sourdough Pizza Base Recipe:

Start Early: When you plan to have a pizza feast, remember, you have to start early. Since the sourdough starter is like a “Leisurely Loafer” when it comes to fermentation, you should give it at least 12-16 hours. For example, if you have to make it for breakfast, prepare the dough at least 12 hours prior before putting it into the oven.

Feeding the Starter: First of all, I go with a “fed” sourdough starter. This means it’s been recently refreshed and is full of activity, like hungry yeast ready to do its thing when activated. 

This sort of “yeast” is essentially the engine driving the leavening process, which will give us a nice, airy dough. For the reactivation process, I woke it up with a meal of 30g white bread flour and 30g water, and set it aside for at least 4-6 hours to let the magic happen.

It’s definitely a much longer waiting period than the first rise when we use commercial yeast. As it feasted, it bubbled and grew almost double in size. I’ve learned that this growth indicates a lively yeast culture, ready to turn dough into a puffy pizza base.

Mixing the Ingredients: Once the sourdough pizza starter was full and lively, I measured out 60g of it. I combined it with 280g of water and 1 tbsp of olive oil, and mixed them until they blended nicely together.

Remember, the right concentration of ingredients is key here. I then introduced them to a bowl of flour and salt and stirred them all up.

Start of the Kneading Process: The mixture looked a little rough at first, but kneading smooths it out. Whether you use a stand mixer or do it manually, the kneading process should last 10-15 minutes to bring the sourdough pizza dough into shape.

I covered it with a clean tea towel and gave it some alone time for 45 minutes. This short resting period, or autolyse, allows the flour to absorb the water and the gluten strands to start forming, all of which contribute to a better texture and rise in the dough.

Stretch and Fold: Then, it was time for a little workout. With semolina or floured hands, I performed the ‘stretch and fold’ and knuckle stretch methods on the dough. Stretching after kneading completes the gluten development, which develops the gluten further to give our dough structure and elasticity.

Slow Proof – The Real Patience Tester: As I mentioned earlier, you have to start early. I tucked the dough in for the night in an oiled bowl and covered it. This long rest at room temperature (16-18 hours) allows for slow fermentation, thanks to our ‘Leisurely Loafer’. 

The process leads to a more complex, tangy flavor in the dough that we associate with classic sourdough.

Morning Shape-Up: I typically do all this at night, so in the morning after slow fermentation, I divided the dough into 4 balls, gently shaping each one. This step further aligns the gluten strands and forms a tight skin on the dough ball, making it easier to stretch out into a pizza shape later.

Believe Me, This One is the Final Proof: When you think slow fermentation is a real patience tester, no, it’s the last one after the morning stretch. I then allowed the dough to rest and prove one last time for 2-4 hours at room temperature. This final rise ensures a puffier, lighter crust.

Let the Toppings Rain: Finally, you can shape the sourdough pizza crust and decorate it with your favorite toppings before it goes into the oven for cooking. 

Home-Fed or Store-bought – Which Starter is Best for Sourdough Pizza Recipe?

Sourdough pizza dough definitely tastes more flavorful for those who love tangy and lively flavors. But yes, to let this happen, feeding a starter sometimes becomes an anxious state of affairs, especially when you can’t control your cravings. So, in those regards, a store-bought sourdough pizza starter can be a good choice. So, between a Home-fed or store-bought starter, which one does the purpose perfectly?

To be honest, picking between a homemade and store-bought sourdough starter is a bit like deciding whether to take a shortcut or the scenic route on a journey.

If you are new to sourdough, or if time is not exactly your best friend, a store-bought starter could be your superhero. It’s quick, reliable, and ready to leap into action without too much fuss.

On the other hand, if you are feeling adventurous and have time to spare, making your own sourdough starter at home can be a satisfying project. Whether you believe me or not, it’s a little like nurturing a garden. You’ll see it growing and changing day by day, and the flavor it develops will be uniquely yours.

But remember! Both cases possess pros and cons.

While home-fed starter majorly becomes a choice for serious bread-baking aficionados, making your own starter gives you control over the entire process, from the types of flour used to the feeding schedule.

Are you getting me?

The result is a unique product tailored to your specific baking environment and needs. It’s kind of like adopting a pet – it takes time and effort to establish and maintain, but it can also be deeply rewarding.

But then, Store-bought sourdough pizza starters are typically reliable, consistent, and easy to use. However, they might not offer the same depth of flavor that a well-maintained homemade starter would.

So, put on the right shoes before starting your journey.

People Also Ask – FAQs:

Is sourdough good for pizza?

Yes, sourdough is indeed excellent for making pizza. The reason for this is deep flavor, texture, longer shelf life and better health benefits. 

Is pizza dough the same as sourdough?

The basic ingredients are somewhat similar except for the fermentation agents. Pizza dough uses commercial yeast as a fermentation agent whereas sourdough stands on the dough starter – a leavening agent.

Why is sourdough bread healthier?

Sourdough bread is relatively healthier due to the exception of yeast. It uses a dough starter which is a comparatively low gluten agent. Low gluten content means it’s way lighter and easier to digest.

The Bottom Line:

So, this best sourdough pizza recipe is definitely easy to craft but requires a lot of patience as you have to deal with the “Leisurely loafer” starter. But once created, it gives pizza enthusiasts more depth in tangy and sour flavor. To make this process quick, you can also choose a store-bought starter. Else, home-fed starters provide better control over sourdough pizza dough quality and taste.