Stuffed Sourdough Pizza


It is nice to be back to blogging after a month. I had a lovely vacation to Bhopal and Indore. The husband and I aim to visit all UNESCO World heritage sites across the world starting with India. So this time we visited the Sanchi stupa and Bhimbetka caves near Bhopal and some other historical sites near Indore. I would totally recommend these places for a vacation if you are into history and food. You can check out the amazing food of Indore’s famous Sarafa Bazar Night food market on my Instagram.


This week’s theme on the Blogging Marathon is stuffed dishes. Today I am posting about a sourdough stuffed pizza. Ever since I started figuring out the nuances of sourdough bread, I realised that now I can make each of my breads with sourdough and post them all over again. So I stuffed it with some mature cheddar cheese which added a lovely zing to the pizza. I found some oyster mushrooms and I was very excited to try it. So I sautéd it with some garlic and onion and topped it on the pizza. It tasted divine. But you can replace it with any topping of your choice.


Makes two 9″ pizzas


For the dough

100 gms Sourdough starter, fed and active

400 gms All purpose flour

280 gms Water

7 gms Salt

15 gms Garlic seasoning (optional)

80-100 gms Cheddar / Mozzarella cheese

For the topping

1/2 cup Marinara sauce

1 tbsp Olive oil

1 onion, medium

200 gms Oyster mushrooms



  • To get a fed and active starter, take 20 gms of sourdough starter at room temperature
  • Add 40 gms each of flour and water at room temperature and mix well to combine
  • Set it aside till it doubles, around 4-6 hours
  • Once the starter is ready, add it to a large bowl
  • Add the all purpose flour, water, salt and seasoning to the bow and mix well to form a soft and smooth dough
  • Cover and set aside at 24-27C temperature
  • Perform 2 rounds of stretch and fold on the dough in the first 2 hours
  • Stretch and fold is the process of lifting the dough at one end and stretching it and placing the end on the middle of the dough.
  • Repeat this process on all four sides till the dough is folded like an envelope.
  • After 2 such rounds of stretch and folds, set aside the dough till it doubles, around 2 hours at 24-27C.
  • Once the dough is doubled, divide it into 2 parts and stretch each part to a 11″ round shape or any shape of your choice
  • Place the dough on a baking tray lined with parchment
  • Cover and set aside for 60-90 minutes

For the topping

  • Finely slice the onion and chop the mushroom
  • Heat a pan and add olive oil
  • Add the onion and sauté till it turns translucent
  • Add the mushrooms and salt and cook for 6-8 minutes
  • Set aside to cool
  • You can also add raw onions to the dough and it will be cooked during the baking

Assembling the pizza

  • Preheat the oven to 230C
  • Cut the cheese into tubular pieces and place it near the edge of the dough

  • Fold the dough from the edge on the cheese and press to seal it

  • Add the marinara sauce and spread it evenly on the dough base
  • Add the mushroom onion mix and spread it around the base
  • Add any cheese or additional seasoning of your choice
  • Bake for 20-25 minutes till the edges turn golden brown
    Let the pizza cook slightly and then cut it into 6-8 slices
    Serve warm

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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