Sourdough Pizza Crust

★★★★★

Perfect Loaf-style formula with excellent chew, extensibility, and flavor. Makes 4 crusts.

Prep: 60 minRest: 11h 30minCook: 30 minTotal: 13h4 crusts

Ingredients

Dough

  • 400 g bread flourBob's Red Mill
  • 100 g whole wheat flourBob's Red Mill
  • 340 g water
  • 100 g sourdough starterripe and bubbly
  • 20 g fine sea salt

Method

  1. Feed starter (≈4–6 hours before mixing)
    • Feed the starter and let it ripen until doubled and bubbly.
  2. Autolyse (30 min)
    • Mix bread flour, whole wheat flour, and all water but reserve 10 g for the next step. Rest 30 min.
  3. Add starter and salt
    • Add ripe starter, salt, and the reserved 10 g water. Mix until cohesive.
  4. Bulk fermentation (3–4 hours)
    • Keep at 24–26 °C. Do 4 stretch and folds in the first 1.5 h. Rest until dough is airy and 50–75% expanded.
  5. Divide and shape
    • Lightly flour the work surface and your bench scraper.
    • Turn the dough out gently onto the floured surface. Lightly flour the top of the dough if it’s tacky.
    • Divide into 4 × ≈240 g balls with your bench scraper. Shape tightly.
  6. Proof (2 hours, or cold ferment overnight)
    • Same-day: Rest at room temp until soft, relaxed, and puffy (≈2 h).
    • Cold ferment: Transfer to an oiled container and refrigerate overnight. Remove 2 h before baking and rest at room temp until soft, puffy, and extensible.
  7. Preheat (45–60 min)
    • Preheat oven with cast-iron/steel/stone to 275 °C (broiler mode) for at least 45 min.
  8. Bake (≈11 min)
    • Stretch dough and transfer to hot cast-iron pan. Add sauce, cheese, and toppings.
    • Cook on stovetop on heat level 7 for 2–3 min to set the bottom. If it burns, it's too long.
    • Transfer pan to upper third of oven under broiler for 3 min.
    • Switch to bake mode (top/bottom heat), lower heat to 250 °C, and bake for 5 min.
  9. Finish and serve
    • Add final toppings (fresh herbs) and rest 5 min to cool. Slice and serve hot.

Notes

Same-day vs cold ferment: Same-day gives a softer flavor and more classic white-flour profile. Cold ferment gives deeper flavor, improved browning, and better extensibility.

Salt: Reduce to 14 g for a standard 2% baker's percentage if you prefer less salty crust.

Formula: 67% hydration, 20% whole wheat (400g bread flour + 100g whole wheat), makes 4 × 240g crusts (9–10"). Adapted from The Perfect Loaf.

Divide into
4
crusts

Nutrition Facts

Makes 4 crusts

Serving size: 1 of 4 crusts

Calories

Per serving

509

Total recipe

2036

Total Fat
1.5g6g
Total Carbs
106g424g
Dietary Fiber
3.5g14g
Protein
17.3g69g

Meal Type

dinner

Cuisine

Italian