This simple sourdough pepperoni pizza has become our weekly go-to! We love doing pizza and movie night every Friday. So either Wednesday or Thursday I’ll throw the dough together and then just have it in the fridge until it’s time to use. The dough is soft and easy to work with. All you have to do is mix it together and then basically you just wait. So easy. It makes two large pizzas or you could cut it into four for smaller pizzas. Both ways work and this recipe is becoming a family favorite!
Some benefits of sourdough:
- It’s easier to digest. The long fermentation breaks down a lot of the starches, which means it’s already starting the digestion process for you. Also, it’s usually easier to digest even for those that are sensitive to gluten.
- It’s filled with probiotics & amazing nutrients. It has probiotics and lactic acid from the fermentation process. The probiotics are good for your gut and the lactic acid also helps you to break it down and digest it.
- It’s lower glycemic since it’s a fermented food. That means it doesn’t cause as much of a blood sugar spike when you eat it.
What you need to make simple sourdough pepperoni pizza + substitutions:
- Sourdough starter- Everyone has a different way of doing their sourdough starter. I feel like it can feel so overwhelming but it doesn’t have to be. I’ve always followed the same way and it has worked every time! I feed my starter equal parts. So I will usually empty my jar so there is 50g of starter in there. I’ll typically take the discard and put it in a separate jar to save for discard recipes. Then, I’ll add in 50g of all-purpose flour, and 50g of purified water. Mix it well and leave it on the counter to rise for about 8 hours before adding it into a recipe. If I’m baking often, I’ll leave it on the counter and just feed it everyday. If not, I’ll leave it in the fridge and feed it once a week or just before when I’m going to use it. I’ve never made my starter myself because my neighbor actually shared hers with me years ago and it’s still doing wonderful! This is the one she bought!
- Water- Whenever I’m baking or feeding my sourdough starter, I use room temperature purified water. We actually have a Berkey water filter and LOVE it! So I just use my water straight from there.
- Bread flour- My favorite and go-to brand of flour is King Arthur. I buy organic when I can! I’ll buy the organic bag from Thrive Market for the best price. All-purpose flour works fine for this recipe as well. Bread flour will just give it a chewier texture. I do know that gluten-free flour doesn’t work the same for this recipe!
- Sea salt- Our go-to sea salt is from Redmond always. We buy it in bulk from their website. It’s unrefined sea salt meaning that it still contains the beneficial trace minerals! It’s also pure and unprocessed with is the best. You can use the code daddioskitchen for 15% off on their website.
Equipment I used:
- Food Scale- I use this for all my sourdough recipes and for feeding my starter. It really comes in handy and is more precise for measuring. That’s why most recipes use it! Also it makes less dishes because you don’t need measuring cups. I love this one, but you can use any scale for this simple sourdough pepperoni pizza.
- Dough hook- This is definitely not required, but I love my dough hook. I use it for mixing everything instead of a whisk, and it works wonders. I got mine from the Food Nanny, but hers are always sold out. Most sourdough recipes call for using your hands, so that works just fine too.
- Shower caps- Using a shower cap is my favorite hack for covering your bowl when you let the dough rest. Since the side is elastic it fits right over the bowl perfectly. I reuse mine a ton of times instead of using plastic wrap for this simple sourdough pepperoni pizza.
- Weck jars- These are the best jars. One of my favorites and my personal preference when it comes to jars. I especially love it for my sourdough starter, because of the wide top and they’re so pretty.
Sample Baking Schedule:
10am (or anytime in the morning)- Feed starter
7pm- Mix dough
7am- Stretch & fold, refrigerate up to 48 hours or until ready to use.
4am- Pull out to room temperature
4:30pm- Preheat oven.
5pm- Start the pizzas and bake.
*This is just a general example but you don’t have to follow this exactly of course. You can do what works best for you! That’s the best part of sourdough!*
Other sourdough recipes you will love:
Alright, let’s get to making the recipe! Enjoy!
Simple Sourdough Pepperoni Pizza
For the Pizza Dough:
- 100 g sourdough starter (fed or discard)
- 350 g water
- 500 g bread flour
- 12 g sea salt
For the Toppings:
- marinara sauce
- shredded mozzarella
- dried oregano or basil to sprinkle
- sea salt to sprinkle
- Feed your sourdough starter about 6-12 hours before you plan to use it. It's usually ready earlier in the summer than winter. I always do equal parts so I'll typically have 50g of starter in my jar and feed it 50g of all-purpose flour & 50g of filtered water. I usually feed mine the night before and then start the process in the morning.
- In a large mixing bowl, add all the ingredients. Mix well until everything is incorporated. It will be shaggy and a little sticky. That's okay! Cover with a shower cap or plastic wrap. Let sit on the counter for 10-12 hours.
- After the dough has rested, perform one set of stretch and folds. Cover your bowl again and refrigerate for up to 48 hours or whenever you're ready to use it.
To Make the Pizza:
- I usually want my pizza ready by 5:30pm so I'll usually pull the dough out of the fridge around 4pm and let it come to room temperature for 30 minutes- 1 hour. To do this, form your dough into a loose ball on the counter and let it rest.
- Once it's rested, cut it into either 4 smaller pieces or 2 large pieces.
- Preheat your oven to 500F degrees for 30 minutes before you're ready to bake so I will typically heat mine around 4:30pm.
- We love cooking our pizza on our cast iron pizza skillet. Sprinkle cornmeal or flour on your skillet. Press your dough out into a shape of pizza. Top with whatever toppings you prefer. We did marinara, shredded mozzarella, pepperoni, dried oregano, and sea salt.
- Bake in the oven for 15-20 minutes depending on the thickness of your crust.
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We love this recipe so much! I love that the bulk of the work can be done the day before and I just have to pull the dough out of the fridge and make the pizzas for Friday pizza night. Our best crusts have been in the cast iron so far.
Thank you so much for sharing! Glad your family enjoys as much as we do 🙂
These were great! Love the texture of the dough and the fun toppings that can be added:)
Just a heads up there’s a typo in the schedule, it says 4am for pulling dough out of the fridge instead of 4pm lol
Yikes! It is embarrassing Thomas and I know we need a better system with editing. Always working to improve. Thank you for pointing out!