Sourdough Pizza Crust

Baker's %

Ingredients	Weight	%
Bread flour	550 g	77.8%
Whole wheat flour	110 g	15.6%
Water	450 g	63.6%
Starter (100% hydration)	100 g	14.1%
Salt	20 g	2.8%

Total dough weight: ≈1,365 g → 5 × ≈273 g balls
Hydration: 67% (including starter water)

Day before (3h)

1. 10:00 AM: Mix Dough (Autolyse)
   • In a large bowl, combine bread flour and whole wheat with water (hold back 10 g).
   • Mix until no dry bits remain, cover, rest 30 min.
2. 10:30 AM: Add Starter & Salt
   • Add starter, salt, and reserved water.
   • Mix until incorporated using slap & fold or stretch & fold.
3. 10:45 AM – 12:30 PM: Bulk Fermentation @ room temp
   • Perform 3 stretch & folds every 30 minutes.
   • Dough will strengthen but not rise much (starter is unripe).
4. 12:30 PM: Cold Retard
   • Lightly oil container, place dough inside, cover, refrigerate (≈4 °C) for 12–24 hours.
   • This develops flavor and makes dough easier to shape.

Day of baking (4h)

1. 12:30 PM: Divide & Shape
   • Tip out dough, divide into 5 equal balls (≈273 g each), shape into tight rounds.
2. 1:00 PM – 4:00 PM: Proof 3h
   • Rest dough balls at room temp until soft and puffy.
   • Dough should be jiggly and 50–75% larger.
3. 3:15 PM: Preheat Oven
   • Preheat to 275 °C (530 °F) in broil mode.
   • Place cast iron pan / steel / stone in upper third for at least 45 min.
4. 4:00 PM: Bake
   • Stretch dough gently and transfer to hot cast iron pan.
   • Add sauce, cheese, and toppings as desired.
   • Cook on stovetop on maximum heat for 1 minute to set the bottom.
   • Transfer cast iron pan to upper third of oven in Broiler mode for 3 minutes.
   • Change to Bake mode (top/bottom heat), lower to 250 °C, bake 5 more minutes.
5. 4:20 PM: Rest & Serve
   • Remove from oven, add final toppings (fresh herbs, olive oil).
   • Rest 5 minutes to cool before slicing.

Same-Day Schedule (Start ≈8:00 AM → Bake ≈6:00 PM)

Time	Action
8:00 AM	Feed starter for levain build (if needed)
10:30 AM	Autolyse: mix bread flour + whole wheat + water. Rest 30 min
11:00 AM	Add starter + salt + water. Mix well
11:15 AM – 3:15 PM	Bulk ferment at warm temp: 4 stretch & folds in first 1.5 h, then rest. Dough should be airy, jiggly, and 50–75% larger
3:15 PM	Divide into 5 balls, shape
3:30 – 5:30 PM	Proof balls at room temp until puffy and relaxed
5:30 PM	Preheat oven & steel/stone to 260 °C (500 °F)
6:00 PM	Stretch, top, bake

Tips for Success

• Sodium note: Recipe calls for 20 g salt (≈2,800 mg sodium per batch, ≈560 mg per crust). For standard 2% baker's %, reduce to 14 g salt (≈400 mg per crust).
• Quick Version: Skip the cold retard overnight. Bulk ferment at warm temp (24–26 °C) for 4–5 hours with 4 stretch & folds in the first 1.5 hours, then 2–3 hours proof. Works best if your starter is already very active.
• Toppings Inspiration: San Marzano tomato sauce, fresh mozzarella, basil, garlic, olive oil, ricotta, roasted vegetables, caramelized onions.