Sourdough Pizza Crust
Assemble whole wheat flour, AP flour, kosher salt, olive oil, warm water, spoon, bowl, & scale.
1
Add 180 grams whole wheat flour to large bowl.
2
Now add 180 grams all purpose flour.
3
Add 10 grams kosher salt.
4
Next add 30 grams olive oil.
5
Now scoop in 120 grams sourdough starter.
6
Finally, add 240 grams warm water.
7
Remove scale. Stir everything together to form a shaggy dough.
8
Cover (with plastic wrap, beeswax wrap, etc) and let rest 20 minutes.
9
Remove covering. With a damp hand, stretch and fold the dough 4-5 times (once around the circle).
10
Flip the dough over so the seams are on the bottom.
11
Cover and let rest another 20 minutes.
12
Stretch and fold the dough again. Flip over. Cover and let ferment 3-4 hours at room temperature.
13
Remove cover. The bottom of your dough should have lots of air bubbles by now.
14
Flour a work surface.
15
Hold bowl upside down and let dough fall out. Use your hand to get the rest. It should be very soft.
16
Split the dough into two pieces. Set one aside.
17
Fold and stretch each piece of dough to form a nice ball.
18
Place in a lightly oiled container. Cover and refrigerate at least 24 hours before baking.
19
Stretch dough into pizzaBake on cornmeal dusted stone at 425 for 18 to 20 minutes.
20
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