Go Back
+ servings
best pizza toppings

Our Best Pizza Topping + Sourdough Pizza Base

The thick and slightly chewy sourdough pizza base is for the deep dish and traditional pan pizza crust lovers. Paired with a lovely goat's cheese and piquant pepper topping, we think it's an absolute winner!
No ratings yet
Prep Time 30 mins
Cook Time 15 mins
Proving & Resting Time 20 hrs
Total Time 21 hrs
Course Dinner, Main Course, Snack
Cuisine American, Italian
Servings 4 people

Ingredients
  

The Night Before - For Levain:

  • 15 g sourdough starter unfed
  • 45 g water
  • 45 g flour

Sourdough Pizza Bases:

  • 100 g levain
  • 300 g strong bread flour
  • 180 ml water
  • 5 g salt

For Pizza Topping:

  • 4 tbsp tomato paste
  • 1 tsp dried mixed herbs
  • 4 tbsp water
  • 1 red onion thinly sliced
  • 200 g Emmental cheese mild-tasting, grated or chopped into small pieces
  • 150 g goat's cheese log cut into rounds
  • 4 prosciutto slices (optional)
  • 80 g drop, pearl, roquito peppers or chopped sweet piquant peppers
  • 60 g rocket

Instructions
 

Make the Levain:

  • Combine starter, flour and water. Pour into a glass jar, partially cover and leave overnight to double in size.

Make Pizza Dough:

  • Mix flour (300g) and water (180ml) and leave covered at room temperature to rest for 30 min to 1 hour.
  • When your levain has doubled, mix it with the flour/water dough and add salt. Squish it to incorporate well with your hands, then transfer onto a floured workbench. It will be quite a wet dough.
  • Knead and slap the dough for about 10 minutes or use a standing mixer with a dough hook attachment. The dough should feel strenthened and elastic at the end of the kneading process.
  • Place the dough into a bowl, cover with a tea towel or clingfilm and leave to prove for 4 hours or until doubled.
  • Once doubled, scoop the dough out onto a floured surface and divide into 4 equal pieces. Form tight dough balls by taking sides of the piece of dough and bringing them into the middle. Flip them all upside down so the smooth side is up. The balls should hold their shape at this stage.
  • Place the dough balls onto a floured chopping board, cover with a slightly damp tea towel and pop in the fridge for 4 hours for a second (cold) proof. You can leave the dough in the fridge for up to 16 hours.
  • When you're ready to bake, take the dough out of the fridge and roll each ball out into a 15cm circles. Press the dough outwards slightly to from a thicker edge. Place them onto lightly floured baking sheets, cast iron skillets or pizza stone.
  • Preheat the oven to 230°C Fan, whilst you top your pizzas.
  • To make tomato sauce, mix tomato paste, herbs and water. Divide between the 4 pizza bases and slather each with the back of a tablespooon.
  • Scatter thinly sliced red onion on top. Then sprinkle with grated/chopped up Emmental cheese. Tear prociutto slices to smaller pieces and arrange on top of the cheese.
  • Add rounds of goats cheese and scatter your piquant, drop or pearl peppers. No need to season with salt, especially if you are using prosciutto ham.
  • Bake in the oven for 15 minutes until the base puffs up and the edges are brown. Serve scattered with lots of rocket on top. Some chilli oil won't go amiss either :)
Keyword Best goats cheeze pizza, Best Pizza Topping, Best pizza toppings recipe, Goat's Cheese Pizza, Pizza with Prosciutto, Sourdough Pizza
Tried this recipe?Let us know how it was!