Sourdough Pizza in the Pizza Oven

(Thermomix Method)

Nothing seems to be better than the smell of pizza baked in a hot pizza oven. The crust of the sourdough develops a beautiful charred edge, while the inside stays light, airy, and chewy. This Thermomix version makes preparing the dough simple, with minimal hands-on work.

The sourdough creates beautiful pockets of air when baked in the pizza oven, leaving your mouth drooling for more. The dough can be prepared the day before for the best flavor, or you can use a same-day method when you’re craving pizza and don’t want to wait. I love to host lots of people and what better way is there to serve pizza and each person creates their own pizza with all their favorite toppings.

Why You’ll Love This Sourdough Pizza:

• Light, airy, and chewy crust
• Crispy, blistered edges from the pizza oven
• Easy to prepare in the Thermomix
• Uses sourdough starter instead of commercial yeast
• Perfect for your favorite pizza toppings
• Great for both overnight and same-day pizza

Ingredients You’ll Need for the Sourdough Pizza:

• 500g bread flour
• 325g warm water
• 100g active sourdough starter
• 10g salt
• 15g olive oil

For Toppings: Use your favorite pizza toppings. A simple classic combination is:

• Pizza sauce (I like to make my own sauce)
• Mozzarella cheese
• Pepperoni or salami
• Fresh basil
• Purple onions
• Red bell peppers
• Jalapenos

How to Make Sourdough Pizza in the Thermomix:

• Mix the Dough: Add the warm water and active sourdough starter to the Thermomix bowl. Mix for 20 sec/speed 3.
• Add the bread flour and mix for 20 sec/speed 4.
• Let the dough rest in the bowl for about 30 minutes. This short rest allows the flour to hydrate before adding the salt.
• Add the salt and oil. Knead using the Dough/kneading function for 4 minutes.
• The dough should feel soft and slightly sticky but should come together into a smooth, elastic dough.
• Stretch and Fold: Transfer dough to a lightly oiled bowl. During the first 1 1/2 -2 hours, perform 3-4 sets of stretch and folds, approximately 30 minutes apart. To stretch and fold, grab one side of the dough, stretch it upward, and fold it over the center. Turn the bowl and repeat on all four sides.
• Bulk Fermentation: Cover the bowl and allow the dough to rise at room temperature until it looks noticeably puffy and has increased in volume.
• Divide the Dough: Divide the dough into 3-4 equal portions on a lightly floured surface, depending on how large you want your pizzas.
• Shape each portion into a smooth dough ball.

• Place the dough balls into lightly oiled containers.
• Cold Fermentation: For the best flavor and texture, refrigerate the dough for 12-48 hours.
• Take the dough out of the refrigerator about 1-2 hours before baking so it can come closer to room temperature.
• Prepare the Pizza Oven: Preheat your pizza oven until the stone reaches approximately 400-450C. The oven needs to be extremely hot before baking the pizza. A properly heated stone helps the bottom become crisp while the crust puffs up quickly.
• Shaping the Pizza: Gently press the center of the dough with your fingertips, working outward while leaving a slightly thicker edge for the crust. I love to use the Italian method by tossing the dough into the air:) Avoid using a rolling pin because it can push out the air that developed during fermentation.
• Add the Toppings: Transfer the dough onto a lightly floured pizza peel. I love to use corn flour for extra crispiness. Spread a thin layer of pizza sauce over the surface, leaving the edges uncovered. Add mozzarella and your favorite toppings. Don’t overload the pizza, as too many toppings can make the center soggy.

• Bake in the Pizza Oven: Slide the pizza onto the hot stone. Bake for 60-120 seconds, turning the pizza every 20-30 seconds so it cooks evenly. The crust should be puffed with some charred spots around the edges.

Same-Day Sourdough Pizza:

If you don’t want to wait for an overnight fermentation you can make this pizza the same day. The stretch-and-fold stage is still helpful, but you don’t need to spend all day doing it. Three sets of stretch and folds during the first 1 1/2 hours is usually enough.

Tips for the Best Sourdough Pizza:

• Use an active starter: Your starter should be bubbly, strong, and recently fed. A weak starter can result in a dense crust.
• Don’t add too much flour: Adding excessive flour can make the finished crust heavy. I like to use olive oil when shaping the pizzas instead of flour.
• Give the dough enough fermentation time: Don’t rely only on the clock. Loof for a dough that has become puffy and airy.
• Use a pizza peel: Lightly cover the peel with corn flour and build the pizza quickly so the dough doesn’t stick.
• Don’t overload the pizza: A thin layer of sauce and a moderate amount of cheese and toppings will give you the best results. You don’t want soggy pizza.

Sweet & Savory Pizza:

When my family went over to my brother and sister-in-laws place we decided to create our very own version of sweet and savory pizza. We thought of putting together a pizza version that we’ve never tried before. Here is how it went:

• One thin layer of pesto
• Fresh peaches
• Feta cheese
• Arugula (once the pizza was done)
• Drizzle with balsamic vinegar glaze

This pizza was one of my favorite pizzas. I’m still craving it to this day.

Storage:

• For best texture, sourdough pizza is best eaten fresh from the pizza oven. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a hot oven or air fryer.
• You can freeze the dough for up to 2 months.

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