Sourdough pizza is everything a pizza should be, crispy on the outside, airy on the inside, and with that deep, complex flavour you just can't get from commercial yeast. Once you've eaten it, supermarket pizza starts to feel like a distant, disappointing memory.
The secret isn't technique. It's time. And a lively starter.
Why Sourdough Makes Better Pizza
Commercial yeast works fast, too fast. It inflates the dough in a couple of hours, but there's no time for flavour to develop. Sourdough works slowly, and that slowness is everything. The long fermentation breaks down starches, develops organic acids, and creates a complexity that fast yeast simply cannot replicate.
The result is a crust with bite, flavour and structure. And because the fermentation pre-digests much of the gluten and starch, many people find sourdough pizza easier to digest too.
The Toppings Question
Keep it simple. A great sourdough crust deserves to be tasted, don't bury it under mountains of toppings. San Marzano tomatoes, good mozzarella, a little fresh basil after baking. Or just olive oil, garlic and rosemary. The crust is the point.
What if I Don't Have a Baking Steel?
You can use a heavy baking tray turned upside down and preheated in the oven. It won't be quite as good, but it's a solid start. If you bake pizza more than a few times a year, a baking steel will pay for itself in better results almost immediately.
Start the dough tonight. You'll be eating the best pizza you've made at home by this time tomorrow.
Peter, Simpel Surdej
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Sourdough Rolls (Surdejsboller): Light, Fluffy & Easy
Sourdough Rolls (Surdejsboller): Light, Fluffy & Easy