There’s something special about making pizza completely from scratch. From feeding your sourdough starter to topping the dough with fresh vegetables from the garden, every step slows you down and transforms a simple meal into an experience.
This sourdough pizza dough develops incredible flavor through a slow overnight fermentation, creating a crust that’s crisp on the outside, light and chewy on the inside, with just the right amount of tang. It’s the perfect canvas for seasonal toppings, and one of my favorite combinations is this Garden Harvest Pizza with basil pesto, sharp white cheddar, zucchini, and broccolini.
Whether you’re baking in a home oven or a pizza oven, this recipe is perfect for family pizza nights, entertaining friends, or making the most of your garden harvest.
Why You’ll Love Sourdough Pizza
One of my favorite things about sourdough is that it isn’t just delicious—it also benefits from a slow, natural fermentation process.
Easier to Digest
During fermentation, the wild yeast and beneficial bacteria begin breaking down some of the gluten and complex carbohydrates in the flour. While sourdough isn’t gluten-free, many people find that long-fermented dough is easier to digest than conventional yeast dough.
Richer Flavor
Slow fermentation develops incredible flavor that simply can’t be rushed. The result is a beautifully crisp crust with a chewy interior and subtle tang that pairs perfectly with fresh toppings.
May Improve Nutrient Availability
Fermentation naturally reduces phytic acid, a compound found in grains that can limit mineral absorption. This process may help make nutrients like iron, zinc, magnesium, and calcium more available to your body.
The Benefits of Cold Proofing
After the overnight rise, I like placing my dough in the refrigerator before baking.
Cold proofing helps:
- Develop deeper flavor
- Create a lighter, airier crust
- Produce beautiful artisan bubbles
- Make the dough much easier to stretch
- Reduce tearing while shaping
- Create a crisp exterior with a soft, chewy center
Even just 30–60 minutes in the refrigerator makes the dough easier to work with, but if you have extra time, a longer cold proof (12–48 hours) creates even more flavor.
Sourdough Pizza Dough
Makes: 4–5 personal pizzas
Ingredients
- 500 g all-purpose flour
- 300 g filtered water
- 150 g active sourdough starter
- 9 g sea salt
Instructions
- Feed Starter – Feed your starter 3–24 hours before baking, until bubbly and active.
- Mix Dough – Combine all ingredients and knead for 1 minute.
- Rest – Cover and rest 30 minutes. Knead briefly, then cover and rest another 30 minutes.
- Rise – Cover and let rise overnight (8–12 hours) until doubled in size.
- Chill – Refrigerate 30–60 minutes for easier shaping. (Optional: cold proof for up to 48 hours for even better flavor.)
- Preheat – Heat your oven or pizza oven to 425°F.
- Shape – Divide into 4–5 dough balls. Lightly flour your surface and stretch or roll each into a ¼-inch thick crust on parchment paper.
- Top & Bake – Add your favorite toppings and bake for 5–8 minutes, until the crust is golden and the cheese is bubbly.
Garden Harvest Pesto Pizza
Toppings
- ⅓ cup basil pesto
- 1½–2 cups sharp white cheddar, shredded
- 1 small zucchini, paper thin
- 3–4 broccolini stalks, chopped
- 1 tablespoon olive oil
- Fresh cracked black pepper
Optional Garnishes
- Shaved Parmesan
- Fresh basil
- Lemon zest or fresh lemon juice
- Red pepper flakes
- Hot honey drizzle
Assemble
Spread pesto evenly over the prepared dough, leaving a small border around the edge.
Sprinkle with the shredded cheddar, then arrange the zucchini and broccolini evenly over the top.
Drizzle lightly with olive oil and season with freshly cracked black pepper.
Bake for 5–8 minutes, then finish with shaved Parmesan, fresh basil, lemon zest, or a drizzle of hot honey before serving.
My Favorite Pizza Combinations
This sourdough crust is incredibly versatile and works with almost any topping.
- Burrata, heirloom tomatoes & basil
- Fresh mozzarella, pesto & roasted tomatoes
- Peaches, prosciutto & arugula
- Caramelized onions, mushrooms & thyme
- Sweet corn, zucchini & goat cheese
- Roasted garlic, ricotta & spinach
- Sausage, roasted peppers & onions
- Fig jam, prosciutto & blue cheese
Tips
- Preheat a pizza stone or steel for the crispiest crust.
- Slice vegetables thin so they cook quickly.
- Don’t overload the pizza with toppings.
- Fresh herbs are best added after baking.
- Finish with flaky sea salt and good olive oil for restaurant-quality flavor.
