Long-fermented, blistered-crust pizza that became Bristol's default, stretched by local dough obsessives from Park Street counters to North Street.

Bristol adopted sourdough pizza early and completely. Local mini-chains built the habit through the 2010s, proving dough for days rather than hours and topping it with West Country produce, until a blistered leopard-spotted crust became the city's baseline rather than a boast. Pizzarova grew from a converted Land Rover to four sites on the strength of its dough, and even terrace bars now stretch sourdough as standard.

Where to eat Sourdough pizza in Bristol

1 editor pick for Sourdough pizza in Bristol, ranked by editorial score. All Bristol signature dishes · Sourdough pizza across every city.

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More places near Pizzarova

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Make it at home

Serves Makes 4 pizzas30 hrAdvanced

Ingredients

  • 500g strong white bread flour
  • 100g active sourdough starter
  • 325ml water
  • 12g fine salt
  • 400g tinned San Marzano tomatoes, crushed
  • 250g fior di latte mozzarella, torn
  • Basil leaves and olive oil

Method

  1. Mix flour, water and starter and rest for 30 minutes, then work in the salt and fold the dough every 30 minutes for 2 hours.
  2. Ferment at cool room temperature for 24 hours, or until roughly doubled with visible bubbles.
  3. Divide into four, ball tightly, and prove another 3 to 4 hours.
  4. Stretch each ball thin from the centre out, leaving a fat rim, and top sparingly with crushed tomatoes, mozzarella and basil.
  5. Bake on a screaming-hot stone or steel under the grill for 4 to 6 minutes until the rim chars in spots.

Editor tip. The dough should feel slightly too wet to handle; flour your hands, not the dough, or the long ferment's open crumb never appears.

Common allergens: Gluten, Dairy.