Sourdough Supreme Pizza

Dough

• ¼ cup (60g) Starter (Active*)
• 1 cup (240g) filtered water, room temperature
• 2 tbsp (25g) olive oil
• 1 tbsp (12g) honey or sugar
• 1 tsp (6g) salt
• 3¼–3½ cups (390–420g) bread flour
• Coarse ground cornmeal

Toppings

• 2-3 cups mozzarella cheese
• ½ cup pizza sauce
• Pepperoni
• Italian sausage, par-baked crumbles
• Green bell pepper, chopped
• Red onion, sliced
• Oregano for sprinkling

Starter
Feed your sourdough starter 6-8 hours before mixing using a 1:2:2 ratio (starter : flour : water by weight). Use when bubbly, active, and at peak rise.

Dough
In a large bowl, whisk together the sourdough starter, water, olive oil, and honey until smooth and fully combined. Add the salt and 3 ¼ cups (390g) flour, stirring until a shaggy dough forms. Knead by hand or with a stand mixer fitted with a dough hook on low speed for 5–7 minutes, until the dough is smooth and elastic. The dough should feel firm yet pliable and only slightly tacky. Add the remaining flour only if needed.

Cover the bowl and allow the dough to ferment at room temperature for 8–10 hours, until slightly puffed and increased in size by about 50–75%. The dough should not fully double.

For a deeper sourdough flavor, transfer the dough to the refrigerator after 2 hours of room temperature fermentation and chill for 12–48 hours.

Divide the dough into 2 equal portions and shape into smooth balls. Lightly coat with oil, cover, and let rest at room temperature for 30–60 minutes to relax the gluten and make stretching easier.

Place a pizza steel or stone in the oven and preheat to 500°F for at least 15 minutes.

Generously dust a pizza peel with cornmeal. Working directly on the peel, press and stretch one dough ball from the center outward into a 12-inch round, keeping the edges slightly thinner. Lightly dock the dough with a fork to help prevent large air bubbles.

Spread a light layer of sauce over the dough, then sprinkle with cheese. Top with pepperoni, sausage crumbles, bell pepper, and red onion, then finish with a sprinkle of oregano. Gently shake the peel to ensure the dough moves freely before carefully sliding the pizza onto the hot steel or stone.

Bake for 6–9 minutes, until the crust is deeply golden and crisp. Broil for the final 30–60 seconds if additional color is desired. Remove from stone using the pizza peal. Repeat with the remaining dough.

*Sourdough flavor will vary based on starter and fermentation length.