There’s something undeniably magical about the art of pizza – that perfect harmony of a golden, crispy crust, bubbling cheese, and vibrant, fresh toppings. Now imagine elevating this beloved classic with the tangy complexity of sourdough and the creamy luxury of homemade mozzarella. Crafting the perfect sourdough pizza with homemade mozzarella isn’t just cooking; it’s a celebration of patience, tradition, and the joy of creating something truly exceptional from scratch. In this article, we’ll take you on a flavorful journey through the secrets of nurturing wild yeast, mastering stretchy, silky cheese, and assembling a pizza that is as much a feast for the eyes as it is for the palate. Ready to turn your kitchen into an artisan pizzeria? Let’s dive in.

Crafting the Perfect Sourdough Pizza with Homemade Mozzarella

Crafting the perfect sourdough pizza with homemade mozzarella invites you into a world where rustic texture meets creamy indulgence in every bite. This recipe combines the tangy complexity of naturally leavened dough with the velvety stretch of freshly made mozzarella, promising a pizza experience that’s as immersive as it is delicious. From the first knead to the final bake, you’ll master techniques that elevate homemade pizza into a true artisanal craft. Perfect for home cooks eager to explore authentic flavors and textures, this guide transforms your kitchen into a pizzeria filled with enticing aromas and bubbling cheese pulls.

Prep and Cook Time

• Preparation: 30 minutes (plus 18 hours fermentation)
• Cooking: 15-20 minutes
• Total Time: Approximately 19 hours

Yield

• Serves 4 people (one 12-inch pizza each)

Difficulty Level

• Intermediate (requires fermentation and cheese-making basics)

Ingredients

• Sourdough Pizza Dough:
  • 250g active sourdough starter (100% hydration)
  • 400g bread flour
  • 250g water (room temperature)
  • 10g fine sea salt
  • 15g olive oil
• Homemade Mozzarella:
  • 4 liters whole milk (not ultra-pasteurized)
  • 1 ½ tsp citric acid dissolved in ¼ cup water
  • ½ tsp liquid rennet diluted in ¼ cup water
  • 1 tsp kosher salt
• Toppings:
  • 1 cup San Marzano tomato sauce
  • Fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • Optional: thinly sliced prosciutto, roasted mushrooms

Instructions

1. Prepare the sourdough pizza dough: In a large bowl, mix the sourdough starter with water until dissolved. Add bread flour and salt, stirring gently to incorporate. Let rest for 30 minutes (autolyse) to develop gluten.
2. Knead the dough: On a floured surface, knead gently for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover, and ferment at room temperature for 4 hours with foldings every 30 minutes to strengthen the dough.
3. Cold ferment: Place the covered dough in the refrigerator overnight (12-14 hours) to deepen flavor and texture.
4. Shape and proof: Remove dough from fridge, divide into 4 equal portions, gently shape into balls, and let rest at room temperature for 2 hours until puffy.
5. Make the homemade mozzarella: In a large stainless steel pot, warm the milk to 55°F (13°C). Stir in citric acid. Heat milk slowly to 90°F (32°C), then stir in diluted rennet. Let sit undisturbed for 5 minutes until curds form.
6. Cut and cook curds: Cut curds into 1-inch cubes using a long knife. Heat curds gently to 105°F (40°C), stirring softly until curds firm up. Ladle curds into a microwave-safe bowl, drain whey.
7. Stretch & salt mozzarella: Microwave curds in 30-second bursts, kneading between, until silky and stretchy. Add kosher salt during stretching for seasoning. Shape into balls and chill in ice water.
8. Preheat your oven: Heat to 500°F (260°C). Use a pizza stone or steel on the middle rack for best crust results.
9. Assemble the pizza: Stretch a dough ball into a thin 12-inch circle on a lightly floured peel. Spoon evenly a thin layer of San Marzano sauce, tear generous chunks of fresh homemade mozzarella over the top, and add basil leaves. Drizzle with olive oil.
10. Bake: Slide pizza onto the preheated stone and bake for 7-10 minutes, rotating once halfway through. Watch for a blistered crust with golden spots and perfectly melted cheese bubbling.
11. Finish & serve: Remove from oven, add prosciutto or roasted mushrooms if using, and drizzle a little more olive oil or sprinkle flaky sea salt as finishing touches.

Chef’s Notes

• For a lighter crust, substitute half the bread flour with all-purpose flour-but bread flour enhances chew and gluten strength.
• If you can’t make mozzarella from scratch, fresh burrata or high-quality fresh mozzarella can be excellent alternatives.
• Adjust hydration slightly (±10g water) to account for flour absorbency variances; dough should feel tacky but not sticky.
• Allow dough to rest longer for even more complex flavor; fermentations up to 48 hours are possible.
• The citric acid in mozzarella ensures proper curd formation-even if your milk is slightly acidic-so don’t skip it.
• Stretch cheese quickly but gently to avoid tearing; it should feel warm and malleable.
• Use a kitchen thermometer for precise temperature control during cheese-making and dough fermentation stages.

Serving Suggestions

• Serve pizza on a wooden paddle or rustic board to highlight its authentic texture.
• Garnish with fresh basil and a sprinkle of flaky finishing salt for contrast.
• Pair with a light, crisp white wine or a bright, hoppy craft beer to complement sourdough tang and creamy mozzarella.
• Add a fresh arugula salad dressed in lemon vinaigrette for a peppery contrast.
• Drizzle extra virgin olive oil just before serving for a glossy, fragrant finish that invites the first bite.

For further inspiration on naturally fermented doughs, see our detailed guide on Sourdough Bread Basics, or explore professional mozzarella-making tips at Cultures for Health.

Q&A

Q&A: Crafting the Perfect Sourdough Pizza with Homemade Mozzarella

Q1: Why choose sourdough for pizza dough instead of regular yeast?
A1: Sourdough brings a vibrant, tangy complexity that plain yeast can’t match. Its natural fermentation not only boosts flavor but also gives the crust a delightfully chewy texture with a crisp, blistered exterior. Plus, the slow rise enhances digestibility, making every slice feel artisan-crafted and gut-friendly.

Q2: How do I start my sourdough pizza dough from scratch?
A2: Begin with an active and bubbly sourdough starter as your flavor powerhouse. Mix it with water, flour, and a pinch of salt. Let it ferment slowly overnight or up to 24 hours in the fridge – this long fermentation develops deep flavors and an airy, resilient crumb. Remember, patience is key in sourdough magic!

Q3: What makes homemade mozzarella the ideal cheese for sourdough pizza?
A3: Homemade mozzarella is fresh, creamy, and just a touch elastic, melting beautifully into the rustic dough’s nooks and crannies. Unlike store-bought versions, it’s free from preservatives and fillers, allowing you to control moisture and texture for that perfect gooey stretch with each bite.

Q4: How do you craft mozzarella at home – is it difficult?
A4: It’s surprisingly accessible! You’ll need just a few ingredients: milk, citric acid, rennet, and salt. The process involves warming milk, adding your culture and coagulant, then stretching the curd in hot water. The tactile experience of pulling fresh cheese is almost meditative, and the reward-a creamy, tender mozzarella-is well worth the effort.

Q5: Any tips for assembling the perfect sourdough pizza with homemade mozzarella?
A5: Yes! Spread your sauce sparingly to avoid soggy crusts, and tear the mozzarella into bite-sized pieces rather than slicing. Scatter fresh basil and a drizzle of olive oil before popping it into a blazing hot oven or pizza stone to achieve that coveted leopard-spotted crust and melty cheese harmony.

Q6: What oven temperature and baking method work best?
A6: High heat is essential-think 475°F (245°C) or higher. Using a preheated pizza stone or steel mimics the intense bottom heat of a wood-fired oven, ensuring a crisp base and bubbling top. If possible, broil for the last minute to get those irresistible golden-brown cheese spots.

Q7: Can I experiment with toppings while keeping the sourdough and mozzarella star players?
A7: Absolutely! The beauty of sourdough and homemade mozzarella is their versatility. From classic Margherita with fresh tomatoes and basil to bold roasted veggies or spicy sausage, these foundational flavors complement virtually any topping without overwhelming the palate.

Q8: How do I store leftovers to keep that fresh sourdough and mozzarella taste?
A8: Refrigerate slices in an airtight container and reheat gently in a skillet or oven to preserve crunch and melt. Avoid the microwave if you cherish texture-slow reheating keeps the crust crisp and the cheese luscious, almost like it just came out of the oven.

Enjoy the joyful alchemy of transforming simple ingredients into a majestic sourdough pizza crowned with your very own homemade mozzarella-a true labor of love and flavor!

Concluding Remarks

As the last golden crust emerges from the oven, and that first gooey stretch of homemade mozzarella melts perfectly over tangy sourdough, you realize this isn’t just pizza-it’s a delicious labor of love. Crafting the perfect sourdough pizza with your own handcrafted cheese elevates a simple dish into a culinary masterpiece, blending tradition with creativity. So, roll up your sleeves, embrace the art of fermentation and cheese-making, and savor each bite of a pizza that tells your kitchen’s unique story. After all, the best recipes are always the ones made from scratch and shared with passion.