Sheet Pan Pizza with Sourdough

Name: Sheet Pan Pizza with Sourdough
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Ingredients: Liquid sourdough starter (refreshed 4-5 hours ago) ½ cup; Type 0 flour 4 cups; Water (at room temperature) 0.8 cup; Honey 1 tsp; Whole milk ½ cup; Fine salt 3 ½ tsp; Tomato purée 1 ½ cup; Fine salt to taste; Extra virgin olive oil to taste; Pizza mozzarella cheese 2 ¾ cups

it de es fr br

528

Calories per serving

Vegetarian

Energy Kcal 528
Carbohydrates g 73.7
of which sugars g 5.4
Protein g 21.3
Fats g 16.4
of which saturated fat g 6.99
Fiber g 4.3
Cholesterol mg 25
Sodium mg 1412

Difficulty: Average
Prep time: 45 min
Cook time: 45 min
Makes: 6
Cost: Low
Note plus the rising times (about 25 hours)

PRESENTATION

When you think of pizza in Campania, a sheet pan pizza with a sourdough starter really stands out. And you know, this version involves a long rise with lievito madre. The crust? Crispy underneath, soft in the middle. It’s super, super tasty. The result is a sourdough sheet pan pizza—high and fluffy like focaccia but with all those classic pizza flavors. Many in Campania go for the traditional margherita style—tomato sauce, mozzarella and basil. Which is great. But this method? It invites creativity with sourdough pizza toppings. From olives to mushrooms—or even a white version with no tomato sauce—the options are endless. Really, they are.

What’s special about this pizza is the aroma and taste from the sourdough's long rest. Seriously good stuff. Each bite is airy and has a nice chew. Those flavors linger, you know, way way longer than typical pizza. This easy sourdough pizza recipe is versatile. Pretty much. So forgiving if you want to experiment. I mean, consider using leftover sourdough discard or keep it simple with olive oil and rosemary.

Here's the deal: what’s fantastic is how the homemade sourdough pizza stays moist and tender for hours. Tastes amazing right out of the oven or cold the next day. For real. In Campania, this pizza is perfect for family dinners, parties, or just when you feel like trying something new. The long rise might seem daunting, but really, it’s the secret to the sourdough pizza crust's unique character. Some folks even like using the dough for a no-knead version—letting time do the work. No matter how you top it, this sourdough sheet pan pizza shows the best in homemade, golden pizza. Lots of flavor, always delivering that special soft bite inside with a satisfying crunch on the bottom. Whether you're a fan of simple or adventurous toppings, this pizza is sure to impress. Cannot go wrong.

INGREDIENTS

528

Calories per serving

Liquid sourdough starter ½ cup (120 g) - (refreshed 4-5 hours ago)

Type 0 flour 4 cups (500 g)

Water 0.8 cup (200 g) - (at room temperature)

Honey 1 tsp

Whole milk ½ cup (100 g)

Fine salt 3 ½ tsp (20 g)

For Topping: Tomato purée 1 ½ cup (350 g); Fine salt to taste; Extra virgin olive oil to taste; Pizza mozzarella cheese 2 ¾ cups (300 g)

Preparation

How to prepare Sheet Pan Pizza with Sourdough

To prepare the sheet pan pizza with liquid sourdough starter, first pour the flour, room temperature water 1, and milk (whether cold or warm, it won't change) 2 into the bowl of a stand mixer equipped with a dough hook, then add the liquid sourdough starter 3.

Add the honey 4. Work all the ingredients until the dough is smooth and elastic, then add the salt and continue working until it is completely wrapped around the hook 6, thus well incorporated.

Transfer the dough to a bowl and give it its first fold: imagine dividing the dough into 4 parts, lift one edge of the dough at a time 8 and bring it towards the center, rotating the bowl will make it easier 9.

After 10 minutes, give another set of folds to the dough as you did before: lift an edge of the dough 10 and bring it towards the center 11. Rotate the bowl and do this 3 more times. Let it rest for 10 minutes and repeat this operation for another set of folds. Cover with plastic wrap and place in the refrigerator for 12 hours. After this time, take out the dough 12 and let it sit at room temperature for about 30 minutes.

Then gently transfer the dough into a 12x16 inch pan previously lined with parchment paper and oiled 13. Gently stretch the dough with your hands without pressing but lifting the edges 14 to cover almost the entire surface of the pan. Cover with plastic wrap 15 and let it rise in the refrigerator for 12 hours.

After 12 hours, season the tomato sauce with salt and oil 16. When the pizza is well risen and has reached the edge of the pan, take it out of the fridge and gently remove the plastic wrap 17. Sprinkle the pizza with the tomato sauce, avoiding the outer edges 18.

Bake the pizza in a preheated static oven at 392°F on the lowest rack for 25 minutes. Meanwhile, cut the pizza mozzarella into cubes. Once the baking time is over, take the pizza out of the oven 19, top it with the mozzarella cubes 20, and bake for another 10-15 minutes still at 392°F. Take the pizza out of the oven 21 and serve it hot, or transfer it to a rack to keep the base crunchy.