Sourdough Pizza Crust
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Assemble whole wheat flour, AP flour, kosher salt, olive oil, warm water, spoon, bowl, & scale.
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Add 180 grams whole wheat flour to large bowl.
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Now add 180 grams all purpose flour.
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Add 10 grams kosher salt.
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Next add 30 grams olive oil.
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Now scoop in 120 grams sourdough starter.
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Finally, add 240 grams warm water.
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Remove scale. Stir everything together to form a shaggy dough.
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Cover (with plastic wrap, beeswax wrap, etc) and let rest 20 minutes.
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Remove covering. With a damp hand, stretch and fold the dough 4-5 times (once around the circle).
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Flip the dough over so the seams are on the bottom.
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Cover and let rest another 20 minutes.
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Stretch and fold the dough again. Flip over. Cover and let ferment 3-4 hours at room temperature.
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Remove cover. The bottom of your dough should have lots of air bubbles by now.
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Flour a work surface.
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Hold bowl upside down and let dough fall out. Use your hand to get the rest. It should be very soft.
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Split the dough into two pieces. Set one aside.
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Fold and stretch each piece of dough to form a nice ball.
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Place in a lightly oiled container. Cover and refrigerate at least 24 hours before baking.
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Stretch dough into pizzaBake on cornmeal dusted stone at 425 for 18 to 20 minutes.
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