Sourdough Pizza Crust

When we develop a new product, we spend a lot of time cooking with it and making tweaks until we are happy with the details and get good results at home. That, plus a child that will only eat pizza, means we've been getting plenty of dough practice! What follows are John's sourdough pizza recipes that he has been tweaking over the years - try them as a starting point or a diversion on your pizza journey. 🍕✨

For info and resources on sourdough in general, we are big fans of King Arthur. We used a pineapple juice recipe from Breadtopia to get our first starter going, but you can also get it from a friend or buy pre-made starter directly from King Arthur for a shortcut. Pet yeast!

Recipes make dough for 4 12" pizzas. For best results, use a kitchen scale to measure ingredients:

Classic Sourdough Pizza

275g All Purpose Flour (~ 2 1/3 cups)
275g 00 Flour (~2 1/3 cups)
10g Kosher salt (~1 1/4 tablespoons)
280g lukewarm water (~1 1/8 cups)
275g sourdough starter (~1 1/4 cups)
20g olive oil (~2/3 cup)

or

Whole Wheat Sourdough Pizza

275g 00 Whole Wheat Flour (~2 1/3 cups)
275g 00 flour (~2 1/3 cups)
10g flax meal (~1 1/2 tablespoons)
15g Kosher salt (~1 3/4 tablespoons)
330g lukewarm water (~1 1/2 cups)
315g whole wheat starter (~1 1/3 cups)
20g olive oil (~2/3 cup)

 

1. Combine the flour and salt in a bowl, making a well in the center.
2. In a separate bowl, combine the water, oil and starter. Pour this wet mixture into the well you created in the dry ingredients.
3. Mix the combined ingredients loosely with your hands, then cover and let rest for 30 minutes.
4. Flour a work surface and knead the rested mixture with dusted hands. The dough should start out sticky and will start getting a smooth texture as you go. Knead until the dough becomes stretchy and uniform, about 3 minutes.
5. Divide the dough into four equal pieces. (A bench scraper makes this easy, but is not a necessity!) Shape each piece into a ball by letting the bottom stick to the counter and working the dough in a circular motion, so that the top forms a tight skin. This will help the dough retain a circular shape when you stretch it for pizza. Wrap them in plastic wrap or place them into proofing pans before putting them in the fridge.
   
   
   
6. Refrigerate the dough for 24-48 hours for best results. This slow fermentation period helps to give the dough a chewy texture and more complex flavor. The tangy sourdough flavor will improve with time, up to about 4 days.
7. If using our Pizza Griddle, follow next steps here for our pie technique!

 

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Related: The Pizza Griddle! Pizza Griddle FAQ