Easy Sourdough Pizza Recipe: Crafting the Perfect Cheesy White Mushroom Pie at Home

Embark on a culinary journey to create the ultimate homemade sourdough pizza. This comprehensive guide will walk you through every step of making a delectable cheesy white pizza, generously topped with earthy mushrooms, all resting on a perfectly chewy and flavorful sourdough crust. Moving beyond conventional pizza, sourdough offers a unique depth of flavor and a wonderfully digestible crust that’s hard to beat. If you’re a fan of the artisanal touch that sourdough brings to baking, then you’ll undoubtedly appreciate our wider collection of sourdough discard recipes, designed to help you make the most of your active starter.

The Magic of Sourdough Pizza

Sourdough isn’t just for bread; it elevates pizza to an entirely new level. The fermentation process breaks down complex carbohydrates, making the dough easier to digest and imparting a distinct, tangy flavor that complements a wide array of toppings. The long fermentation also contributes to a wonderfully airy and chewy crust with a satisfying crispness on the outside when baked at high temperatures. Forget bland, flat pizza crusts – a homemade sourdough base is a game-changer that will impress even the most discerning pizza aficionados.

This particular recipe focuses on a classic white pizza, where the absence of tomato sauce allows the rich flavors of quality cheeses and fresh mushrooms to truly shine. Paired with the subtle tang of sourdough, it creates a harmonious balance of creamy, savory, and earthy notes.

Sourdough Pizza Crust Ingredients

Creating the perfect sourdough pizza starts with just a few fundamental ingredients. The magic happens during the slow fermentation, transforming these simple components into a flavorful, airy dough. Using an active sourdough starter is key for the best rise and texture.

• 1/3 cup (80g) of water
• 1/2 tsp of salt
• 1 cup (125g) of all-purpose or bread flour
• 1/6 cup (35g) of active sourdough starter (fed and bubbly)

Sourdough Pizza Topping Ingredients

For this delightful white mushroom sourdough pizza, we’re combining a creamy base with savory mushrooms and a blend of complementary cheeses. The ricotta provides a smooth, rich layer, while mozzarella and Emmental offer stretch and depth of flavor.

• 1/2 cup of fresh ricotta cheese
• 5 medium mushrooms, thinly sliced (cremini or button mushrooms work well)
• 1 fresh mozzarella ball (approx. 1/2 lb or 225g), chopped or torn into small pieces
• 1/2 cup of grated cheese (Emmental is recommended for its nutty flavor, but Gruyere or a good quality sharp cheddar also work)
• Salt and freshly ground black pepper, to taste
• 1/2 tsp of dried oregano (or 1 tsp fresh, chopped)

How to Make Sourdough Pizza Step by Step

Follow these detailed steps to achieve a perfectly risen, flavorful sourdough crust topped with delicious white cheese and mushrooms. Precision and patience are your best tools here!

1. Step 1 – Prepare the Dough Base: In a medium-sized bowl, combine the specified amount of water with the salt. Stir until the salt is fully dissolved. This ensures even distribution and flavor throughout the dough.
2. Step 2 – Mix the Dough: Add the flour and your active sourdough starter to the water-salt mixture. Using a sturdy wooden spoon, mix vigorously for about 5 minutes until all ingredients are well combined and a shaggy dough forms. It’s okay if it looks a bit rough at this stage.
3. Step 3 – First Rise (Bulk Fermentation): Cover the bowl with a damp cloth or plastic wrap to prevent the dough from drying out. Leave the dough to rise at room temperature for 4 hours. For a more developed flavor and better digestibility, you can opt for a longer, colder fermentation: place the covered bowl in the fridge for 20 hours, then bring it out to warm up and rise at room temperature for another 4 hours before proceeding. This cold proofing step is highly recommended for enhanced taste and texture.
4. Step 4 – Shape the Crust: Lightly dust a sheet of parchment paper with flour. Gently transfer the risen dough onto the floured parchment. Using your hands, carefully stretch and press the dough into your desired pizza shape and thickness. Avoid using a rolling pin, as this can deflate the precious air bubbles that contribute to sourdough’s signature texture. The parchment paper makes transferring to the oven much easier.
5. Step 5 – Preheat Your Oven: While shaping the pizza, preheat your oven to a high temperature of 400°F (200°C). If you have a pizza stone or steel, place it in the oven during preheating for a crispier crust.
6. Step 6 – Par-bake the Crust: Carefully slide the parchment paper with the pizza crust onto the preheated pizza stone or a baking sheet. Bake the crust for 5 minutes. This crucial step helps create a sturdy base and prevents the crust from becoming soggy under the toppings. Remove the partially baked crust from the oven.
7. Step 7 – Apply the Ricotta Base: Evenly spread the fresh ricotta cheese over the par-baked pizza dough, leaving a small border for the crust. This forms the creamy, flavorful base of your white pizza.
8. Step 8 – Add Mushrooms and Seasoning: Arrange the thinly sliced mushrooms over the ricotta. Season generously with salt and freshly ground black pepper to taste. Mushrooms release water when cooked, so proper seasoning is vital.
9. Step 9 – Layer the Cheeses: Scatter the chopped fresh mozzarella and the grated Emmental (or your chosen grated cheese) over the mushrooms. Ensure even distribution for a balanced cheesy bite in every slice.
10. Step 10 – Sprinkle with Oregano: Finish with a sprinkle of dried oregano. This classic herb adds an aromatic touch that complements the rich cheeses and mushrooms.
11. Step 11 – Final Bake: Return the pizza to the preheated oven. Bake for an additional 12 minutes, or until the crust is golden brown, the cheese is bubbly and melted, and the mushrooms are tender. Keep an eye on it to prevent over-browning.
12. Step 12 – Serve and Enjoy: Carefully remove the pizza from the oven. Let it cool for a few minutes before slicing and serving. This allows the cheese to set slightly, preventing all the toppings from sliding off. Enjoy your homemade sourdough masterpiece!

Make This Sourdough Pizza Your Own: Customization Ideas

While this cheesy white mushroom sourdough pizza is delicious as is, it also serves as a fantastic canvas for your culinary creativity. Don’t hesitate to experiment with different toppings and flavor combinations:

• Go Pure White: For a simpler, yet equally satisfying experience, simply leave off the mushrooms to create a classic white sourdough pizza, highlighting the beautiful cheese blend and sourdough tang.
• Add Your Favorite Veggies: Elevate the nutritional value and flavor profile by incorporating other vegetables. Consider thinly sliced bell peppers (red, yellow, or orange), caramelized onions, tender broccoli florets, fresh spinach (added in the last few minutes of baking), or sun-dried tomatoes. Always pre-cook watery vegetables like zucchini or eggplant to prevent a soggy crust.
• Transform from White to Classic: Craving a more traditional pizza? It’s easy! Before adding the cheese, spread a thin, even layer of your favorite tomato sauce or marinara over the par-baked dough. This instantly converts your white pizza into a classic sourdough pie, ready for a myriad of toppings.
• Spice It Up: A pinch of red pepper flakes sprinkled over the top before baking can add a wonderful kick for those who enjoy a bit of heat.
• Herbacious Delights: Beyond oregano, consider fresh basil leaves added after baking for a burst of freshness, or a sprinkle of dried thyme or rosemary for a more robust, earthy aroma.
• Protein Power: For a heartier meal, add cooked and crumbled Italian sausage, crispy pancetta, thinly sliced prosciutto (added after baking), grilled chicken, or even a fried egg on top for a brunch-time pizza.
• Cheese Variations: Experiment with different cheese combinations! Swap Emmental for Gruyere, Fontina, Provolone, or even a sprinkle of Parmesan or Pecorino Romano for extra saltiness and depth. A dollop of creamy goat cheese can also add a delightful tang.

What to Serve with Sourdough Pizza

A delicious sourdough pizza pairs wonderfully with a variety of sides, whether you’re looking for something light and fresh or a more indulgent accompaniment:

• Fresh Mixed Green Salad: A crisp, refreshing mixed salad is the perfect counterpoint to the rich, cheesy pizza. Top it with a zesty homemade French vinaigrette to cleanse the palate and add brightness.
• Classic Italian Pasta: For those who love a hearty, carb-on-carb meal, serving your sourdough pizza with a classic Italian pasta dish is an excellent choice. Something simple yet flavorful like Bucatini Cacio e Pepe would be a decadent pairing.
• Steamed Vegetables: To add some green and a lighter touch, simple steamed vegetables are always a good option. Try these perfectly cooked steamed asparagus, or green beans tossed with a bit of lemon and garlic.
• Elegant Beet & Arugula Salad: A more sophisticated salad can elevate your pizza night. A simple salad like this arugula beet salad offers peppery notes from the arugula and sweetness from the beets, creating a fantastic balance with the savory pizza.
• Garlic Bread or Focaccia: While the pizza crust is fantastic, a side of garlic bread or a simple focaccia can be a delightful addition, especially if you have a larger gathering.

Sourdough Pizza FAQ

Can I use sourdough discard for this pizza?

While you technically can, using an active (fed and bubbly) sourdough starter is highly recommended for optimal rise and a lighter, airier crust. Discard typically won’t provide enough leavening power for a good pizza dough.

How do I get a crispy crust?

Several factors contribute to a crispy crust: a hot oven (400°F/200°C or even higher if your oven allows), preheating a pizza stone or steel, and par-baking the crust before adding toppings. Baking directly on a hot surface helps transfer heat efficiently and creates that coveted crispy bottom.

My dough is too sticky, what should I do?

Sourdough can be stickier than conventional doughs due to higher hydration. Lightly flouring your hands and work surface is crucial when handling. If it’s excessively sticky, you can add a tiny bit more flour (1-2 tablespoons) during the initial mixing phase, but be careful not to add too much, which can make the crust tough.

Can I prepare the dough ahead of time?

Absolutely! This recipe encourages a long cold fermentation in the fridge (20 hours) for enhanced flavor. You can prepare the dough, let it rest in the fridge, and then bring it out to warm up for 4 hours before baking. This makes it perfect for meal prepping for a weekend pizza night.

What’s the best way to store leftover sourdough pizza?

Store any leftover pizza slices in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven or toaster oven for best results, avoiding the microwave to prevent a soggy crust.

More Sourdough Recipes to Explore

• Sourdough Discard Recipes
• Sourdough Naan

Other Delicious Pizza Recipes You Might Love

• Sweet Potato Pizza
• Flammekueche (Alsatian Pizza)
• Indian Palak Paneer Pizza
• 4 Cheese Pizza
• Ratatouille Pizza
• Turkish Pide

Sourdough Pizza Recipe Card

We hope you truly enjoy making and savoring this simple yet profoundly delicious sourdough pizza recipe! If you give it a try, we’d love to hear about your experience in the comments below. Your feedback helps us and other home bakers on their culinary adventures.

If you absolutely love this recipe and it becomes a new favorite, please consider giving it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Pin for later!

Print