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Sourdough Stuffed Crust Pizza

Published: Updated:

4 Reviews

Total Time
4h 27m
Prep Time
4h 15m
Bake Time
3 pizza
3 pizza
A little effort

About the bake

Fancy taking your sourdough pizza to the next level? Give our sourdough stuffed crust pizza recipe a try and say goodbye to those take-out menus.

It's not just a loaf of bread that you can make with your Sourdough Starter. The possibilities are endless.

Whilst sourdough tends to take longer to prove (and you'll need to be extra patient before tucking into your fresh warm bake) it all pays off in the flavour of your bread making it worth the wait - we promise!

13 ingredients9 steps


    1. Step 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. Step 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)

      Ingredients for this step

      • Sourdough starter (see our recipe) (225g)
      • Allinson's Strong White Bread Flour (300g)
      • Allinson's Easy Bake Yeast Sachet (1/2 tsp)
      • Salt (1 tsp)
      • Hot water (120ml)
    3. Step 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. Step 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. Step 5

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

    6. Step 6

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

    7. Step 7

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

      Ingredients for this step

      • Tomato purée (3 tbsp)
      • Cherry tomatoes (6)
      • Red onion (1)
      • Fresh mozzarella (6 slices)
      • Sweet mini peppers (mixed colours) (3)
      • Pancetta (3 rashers)
    8. Step 8

      Bake in the oven for 12-14 minutes or until golden in colour and the base is cooked evenly. 

    9. Step 9

      Serve immediately and garnish with fresh sprigs of Basil.


      If you like this recipe, how about trying a Breakfast Pizza next time? 


    • For the Pizza Base

      • 225gSourdough starter (see our recipe) 
      • 120mlHot water 
      • 300gAllinson's Strong White Bread Flour 
      • 1 tspSalt 
      • 1/2 tspAllinson's Easy Bake Yeast Sachet 
    • For the Stuffed Crust

      • 6Cheese strings 
    • For the Topping

      • 3 tbspTomato purée 
      • 6 slicesFresh mozzarella 
      • 6Cherry tomatoes 
      • 3Sweet mini peppers (mixed colours) 
      • 3 rashersPancetta 
      • 1Red onion 
      • Few sprigsFresh basil 

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