Sourdough pizza

Sourdough pizza

A seriously sublime Roasted Fig, Parma Ham and Mascarpone Pizza, below is the FULL recipe. 


Serves 2/3


(for the dough)

120g Strong White Flour
280g Pasta Flour (aka 00)


100g Active Sourdough Starter
300ml warm water with 1 Tsp sugar and 3g Dried Yeast
1 Tablespoon fine sea salt


(for the sauce)

100g Passata

1 Bunch of basil, finely chopped

1 Garlic clove


Salt and Pepper

(for the toppings)

4 Figs- quartered

2 Balls of Mozzarella

150g Parma Ham

200g Mascarpone

100 g Parmesan

Basil to Garnish 

(for the Infused Oil)

250ml Extra Virgin Olive Oil

1/2 Rosemary Sprigs

1 Large Sprig of Thyme



 Tala 32cm Pizza Stone

Tala Mixing Bowl 

Dough scraper 

Tala Silicone Spatula

Pizza Cutter








1) Add all your dough ingredients straight into your stand mixer, and attach your dough hook. Place onto a medium/high heat for 10 minutes. If you do not own a stand mixer, knead the dough for at least 15/20 minutes until smooth. 

2) You want the mixture to not be sticking to the sides of the mixing bowl. If the mixture is too wet, add more flour. Again, if the mixture is too dry add more warm water. You essentially want a sticky but firm texture. Leave to rise for at least 1/2 hours until bubbles appear! To make the pizza sauce, simply blend all the ingredients together in a food processor until thoroughly combined. 

3) If cooking in an oven, place your Tala pizza stone into the oven. Turn up to its highest setting. Stretch out 1/3 of the dough into a circle. ( You should get 3 small or 2 large pizzas out of this).
Add your toppings as follows, tomato sauce, mozzarella, parma ham, mascarpone and quartered figs. Generously add semolina to the hot pizza stone and transfer over your prepared pizza. Bake for 10-12 minutes. 

4) If using a pizza oven, repeat the process of separating the dough into 2/3 balls.  Place the Tala Pizza Stone directly into your Pizza Oven. Drizzle a lot of semolina onto your pizza paddle and then add your shaped dough. Add the toppings of your choice, and transfer to your preheated pizza oven. I cook mine on average for 2 1/2 minutes. Turning 3/4 times. Drizzle over your infused oil and serve!


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