Sourdough Margherita
Classic Margherita with sourdough crust — tangy, complex flavor from a long ferment with traditional toppings.
Recipe by Priya Patel · Published · Updated
Sourdough pizza is yeasted pizza's introspective older sibling. It takes 48 hours to make, behaves differently in the oven, and asks more of you at the stretch — but the flavor is in a different league. We use a young starter (12 hours from peak) for our doughs because mature starter goes sour fast and overwhelms the toppings. The dough is more extensible than yeasted dough, which means it stretches easier but tears easier too. Work gently. Slap-and-fold, don't punch.
Ingredients
Dough
- •4 balls Sourdough pizza dough — Use our sourdough calculator
Sauce & Toppings
- •400g, crushed San Marzano tomatoes
- •250g Fresh mozzarella
- •handful Fresh basil
- •drizzle Olive oil
- •pinch Flaky sea salt
How to Make Sourdough Margherita
Video coming soon
Instructions
- 1
Ensure your sourdough dough has completed its 24-48h cold ferment and room temp proof.
- 2
Shape gently — sourdough is extensible but tears easier than yeasted dough.
- 3
Top with crushed tomatoes, torn mozzarella, and olive oil.
- 4
Bake at 900-950°F for 60-90 seconds, or home oven at max for 6-8 min.
- 5
Finish with basil, flaky salt, and olive oil.
Tips
- →Sourdough needs a longer proof — be patient
- →The tang intensifies with longer cold ferments (48h > 24h)
- →Handle gently — overworking deflates the open crumb
- →Works best at slightly lower temps (880-920°F)
Equipment
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