Sourdough Pizza Bianca Recipe

This simple recipe uses pantry ingredients and fresh herbs to create something magical! This sourdough pizza bianca can be eaten alone as a snack, or served alongside dips and cheese as a flatbread for an appetiser.

Course Main Course, Snack

Cuisine American, Italian

Keyword Sourdough Recipes, Thermomix Sourdough

Prep Time 1

Cook Time 15

Fermentation Time 10

Total Time 10 45

Servings

Calories 900kcal

Equipment

Digital Scales
Mixing Bowl
Pizza Peel or Tray

Ingredients

Dough

50 g Sourdough Starter
70 g Water
10 g Honey
10 g Olive Oil
125 g Bread Flour
5 g Salt
30 g Semolina (for dusting)

Toppings

20 g Olive Oil
10 g Sea Salt (flaky sea salt or your favorite salt)
Rosemary Leaves (fresh, stripped from stalk)

Instructions

Measure out the sourdough starter, water and honey. Stir together until the sourdough starter and honey are dissolved into the water.
Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.
Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
Note - you can do this using a stand mixer - you can see the instructions for how to do this here.
Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).
Cover and leave to rise until it has doubled. A bread proofer or oven with the light on can be handy to speed things up.
Once the dough has doubled, form into a ball on the counter top and then leave it, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
Once you're ready to make your sourdough pizza bianca, use your fingers to press your dough into a pizza round or oval. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round.
Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
Place your pizza dough onto a pizza peel (making sure it's well dusted with semolina flour).
When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
Drizzle the pizza with good quality olive oil, sprinkle with sea salt and fresh rosemary leaves.
Place your sourdough pizza bianca into the hot oven (230C/450F) for around 15 minutes or until the pizza dough is golden brown in patches and bubbling.
This recipe is especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F).

Notes

Nutrition