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SourdoughHard
Sourdough Margherita
Classic Margherita with sourdough crust — tangy, complex flavor from a long ferment with traditional toppings.
Prep: 20 minCook: 2 minTotal: 22 min4 servings
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
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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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