We’ve already told you that pinsa is made from a mix of three flours – wheat, soy, and rice – which give it its unique taste, lightness, and crunch at the very first bite. But there’s another key ingredient: sourdough, also known as starter or natural yeast.

Pinsa Di Marco, the one that’s already stretched and ready to top, is based on a dough that has undergone days of slow fermentation, made possible by the use of sourdough. It’s a quiet yet powerful ally that makes the product easier to digest, more fragrant, and longer-lasting.

In this article, we’ll explain what sourdough really is, how it’s created, how to keep it alive, and why it can make a difference in all kinds of baked goods – including pizza and pinsa.

What is sourdough

When we talk about sourdough, we mean a living dough made from just flour and water, which over time develops a natural culture of wild yeasts and lactic acid bacteria. In practice, it’s a homemade leavening agent that evolves over time, strengthens itself, and feeds on regular refreshes – that is, new additions of flour and water. Without these refreshments, it becomes unusable.

Sourdough is the original natural leavening agent, used long before industrial brewer’s yeast appeared. It’s not a single leavening agent: sourdough is a complex ecosystem, rich in different strains of yeast and beneficial bacteria, especially lactic acid bacteria, which contribute to fermentation, digestibility, and the distinctive flavor of the dough. This microbial variety is what gives sourdough its unmistakable aroma in high-quality pizzas, breads, sweets, and pinsas.

Sourdough can be either solid or liquid – in the latter case, it’s called “liquor” or “licoli.” The maintenance differs slightly, but the principle is the same: it’s a live, natural yeast that gives baked goods a strong and distinctive identity.

How is it different from commercial yeast?

The two main differences between types of yeast are time and complexity. Commercial yeast is fast, practical, and easy to use. It consists of a single selected yeast strain, so it works quickly, predictably, and under control – perfect for last-minute doughs or beginners.

Sourdough, on the other hand, is an ecosystem of wild yeasts. This microbial diversity creates a richer dough in terms of aroma and makes it more digestible, since the long fermentation breaks down parts of the sugars and gluten. There’s also an important added value: when properly maintained, sourdough improves the shelf life of the final product.

How to make sourdough at home

Making your own sourdough at home is simpler than it seems, but it requires patience and consistency. The mix is straightforward: equal parts flour and water. Leave it to rest at room temperature and refresh it regularly – that is, feed it with more flour and water – for at least a week. Ideally, the first refreshments should be done daily.

Soon the sourdough will come to life: you’ll see bubbles, smell a slightly tangy scent, and notice the volume increasing – even doubling or tripling. That’s the sign that the yeasts and bacteria are doing their job. It should be stored in a glass container, covered but not airtight, so it can breathe.

After about 7–10 days, your sourdough will be ready to use. But be careful: the more you use it and care for it, the stronger it becomes over time. It’s a yeast that is “built over time.”

How to use sourdough, and for what

The great thing about sourdough is that it can be used in just about anything: bread, pizza, focaccia, baked desserts. Its quantity should be around 20% to 30% of the final dough weight.

That said, not all doughs bring out the best in it. Natural yeast performs at its peak when it has time, hydration, and enough dough mass to develop all its potential. It’s ideal for large loaves like rustic breads or long-fermented doughs, where its slow action and beneficial microbes help improve texture and shelf life. Even better for big leavened products like panettone or colomba, where it ensures lasting softness and adds that aromatic, slightly tangy note that balances the flavor.

Of course, sourdough pairs beautifully with pinsa. Its aromatic profile enhances the flour blend, and the slow fermentation contributes to a lighter, more digestible dough. Sure, it takes a bit more care – it needs to be refreshed before use and allowed to work at its own pace – but the end result is well worth the wait.

What is biga, or indirect dough

Biga is a pre-ferment – not a yeast itself, but a method widely used in professional baking. It’s made by mixing flour, water, and a small amount of yeast – which can be either sourdough or commercial yeast – and letting it ferment slowly for several hours, typically between 16 and 24.

The result is a compact, intensely aromatic dough that’s added to the final mix the next day. This technique, known as indirect dough, delivers deeper flavor complexity, better air pockets, and a stronger structure. It’s perfect for those seeking well-developed dough without long fermentation of the entire batch.

Pizza and pinsa with sourdough: what are the benefits?

Using sourdough for pizza and pinsa isn’t just for purists – it’s a real way to achieve tastier, more digestible, and longer-lasting doughs.

When it comes to pinsa, combining it with sourdough is practically a must if you want to respect its original philosophy: long fermentation, high hydration, flour blends. All these elements work perfectly with a natural yeast that brings out the dough’s aroma and texture. The flavor changes too: pizza or pinsa made with sourdough has a more complex, layered taste, with a slight tang that makes every bite more interesting.

And then there’s a practical benefit: sourdough pinsa keeps better. Even hours later – or the next day – the base stays soft inside and crisp on the outside, without turning rubbery. In short, a small time investment that makes a big difference to the experience.