About this recipe

This pizza is called “awakening” for two reasons: the first is that it is made with the sourdough just removed from the freezer after the summer rest (which is then awakening …), the second is obviously that you can eat it when you wake up (what that happens to me often, not for nothing my other site is called PizzaforBreakfast).

When you take back the sourdough after
a period in the freezer, its strength will be very poor, indeed, at the beginning almost nothing, and during the phases of daily refreshment you will have it in abundance: this is a great way to use it without having to throw it away. The instant yeast will act as a “starter” and the sourdough will give the dough a taste.

As always, you can prepare the dough either by hand or with the kneading machine, but given the quantity of flour,
I suggest you do it by machine.


  • 300g unloaded sourdough
  • half pack active dry, rapid-rise dry or instant yeast
  • 1kg bread flour
  • 600g water
  • 5 tablespoons extra virgin olive oil
  • 800g mozzarella cheese
  • 400g fine tomato pulp
  • 2-3 large white onion
  • salt




20 minutes


8 hours

Cooking time

20 minutes


Dissolve the sourdough in the water, add the fresh yeast, then gradually the flour and lastly the oil and a teaspoon of salt. Form a ball, cover it and let it rise for 7 hours.

After this time, deflate the dough, divide it into 4 parts and roll it out into 4 round baking pans of about 30 cm
in diameter slightly oily. Let the dough rest for about an hour.

Cut the onions into fine slices after peeling them, put it in a colander to lose excess water, then chop it.

Spread the mozzarella on the dough disks, then cover two with the tomato pulp, a drizzle of oil, salt and, if desired, basil leaves. Complete the others with the onion, a drizzle of oil and salt.

Bake the pizzas at 230 ° for about 20 minutes.

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