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Sourdough Pizza Night at Home
A crisp base, bubbly edges and melted cheese - it's everything we love about a wood-fired-style pizza, made on the kitchen bench.
We tried the Kenwood My Pizzeria with homemade sourdough dough and two topping combinations. The dough crisped up beautifully underneath and bubbled around the edges, with each pizza taking around four minutes to cook. It was easy to use and really easy to clean, which makes doing this again very appealing.
The dough needs a little planning, but most of the time is hands-off. Make it the day before, leave it in the fridge overnight, and it’s ready to shape and top when dinner rolls around.
We made one with roasted cherry tomatoes, basil and fresh burrata, and another with homemade pesto, prosciutto and goat’s cheese.
Sourdough Pizza Dough
Ingredients
• 175 g water
• 50 g active sourdough starter
• 5 g salt
• 12 g extra virgin olive oil
• 250 g plain flour, plus extra for shaping
Method
Mix all ingredients in a large bowl until combined. Cover and rest for 30 minutes.
Stretch and fold the dough 4–8 times, lifting an edge and folding it back over itself as you work around the bowl.
Cover and rest for another 90 minutes, repeating the stretch and folds every 30 minutes.
Transfer to an airtight container and refrigerate for at least 8 hours.
When ready to cook, preheat your Kenwood My Pizzeria for 10 minutes. Shape the dough on a lightly floured surface, stretching gently and leaving a slightly thicker edge if you like a bubbly crust.
Add your toppings and cook until the base is crisp and the cheese has melted. Ours took around 4 minutes each.
Roasted Cherry Tomato, Basil & Burrata
You’ll need
• Cherry tomatoes
• Extra virgin olive oil
• Salt and pepper
• Fresh basil, sliced or torn
• Garlic, finely grated
• Mozzarella
• Buffalo feta
• Fresh burrata
To make
Roast the cherry tomatoes with a drizzle of olive oil, salt and pepper until softened and beginning to burst. Stir through the basil once cooked.
Mix a little olive oil with the garlic and spread over the pizza base. Sprinkle with mozzarella and crumbled buffalo feta, then cook.
Finish the hot pizza with the roasted tomatoes and torn burrata, spooning over a little of the tomato roasting juices.
Homemade Pesto, Prosciutto & Goat’s Cheese
You’ll need
• Homemade basil pesto
• Prosciutto
• Mozzarella
• Goat’s cheese
For a simple homemade pesto, blend fresh basil, pine nuts, grated parmesan and garlic, gradually adding extra virgin olive oil until spoonable. Season to taste.
Spread a thin layer of pesto over the dough, then add mozzarella, prosciutto and crumbled goat’s cheese. Cook until the base is crisp and the cheese is melted.
Put the pizzas in the middle of the table, slice them up and help yourself while they’re hot.
About Emma Andriessen
Emma Andriessen is a degree-qualified nutritionist and founder of Enzy Nourish. She is passionate about ditching diet culture and helping people build a healthier, more joyful relationship with food. Whether you're fuelling your gym sessions, supporting an active lifestyle, or simply looking to eat well without the overwhelm, Emma shares practical nutrition tips and real-food inspiration to help you nourish your body and perform at your best.
