Sourdough Stuffed Crust Pizza

  • Total Time

    4h 27m
    • Prep Time

      4h 15m
    • Bake Time

  • Makes

    8 slices
  • Skill Level

  • Dietary Needs

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It's not just a loaf of bread that you can make with your Sourdough Starter. The possibilities are endless, we particularly love using ours to make this stuffed crust sourdough pizza recipe. The flavour of the sourdough really enhances the taste of your pizza base and is definitely worth the extra proving time. 


  1. You will need to have premade you own sourdough starter in advance of making this recipe. It may need a quick stir if liquid has formed on the top to blend it all together.

  2. Mix the sourdough starter together, with the bread flour, warm water, salt and yeast in a bowl. Knead for approximately 5/6 minutes (you can use a dough hook on an electric mixer for this) until the consistency is smooth. (It may be a bit sticky but try to avoid using too much extra flour when kneading)

    • 225g Sourdough Starter (see our recipe)
    • 300g Strong White Bread Flour (we like Allinson)
    • ½ tsp Easy Bake Yeast Sachet (we like Allinson)
    • 1 tsp Salt
    • 120ml Hot Water
  3. Place the dough in our a lightly oiled bowl and leave to double in size (in a warm environment) this may take a few hours. It may be quicker if your sourdough has been fed recently before using. You can slightly increase the quantity of yeast used to speed up the prove time slightly.

  4. Once the dough has proved shape into a flattened circle, and place on a lightly oiled pizza tray or pizza stone. Leave to rest for 15 minutes then use your fingers to push the dough gently into a large circle. Take the cheese strings and place them around the outer rim of your dough then pull over the dough to fully cover them and use your fingers to tuck the dough under to hold it in place. 

  5. Leave the dough for a further few hours to prove again before baking. 

  6. Preheat the oven to 200°C (gas mark 6)

  7. Spread the tomato puree on the dough evenly then top with the sliced mozzarella, tomatoes, onion, peppers and pancetta.

    • 3 tbsp Tomato Purée
    • 6 Cherry Tomatoes
    • 1 Red Onion
    • 6 slices Fresh Mozzarella
    • 3 Sweet Mini Peppers (Mixed Colours)
    • 3 Pancetta
  8. Bake in the oven for 12-14 minutes or until golden in colour and the base is cooked evenly. 

  9. Serve immediately and garnish with fresh sprigs of Basil.

    • few sprigs Fresh Basil

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