Sourdough Pizza Crust

This recipe from baker and author Bryan Ford leans into long fermentation, a sprinkling of whole grain flour, and our tender '00' Pizza Flour to produce a sourdough pizza crust that is at once tangy, wheat-y, and crisp. After the initial mix, the dough is chilled for up to two days. Not only does this allow a baker to work on their own schedule, but the slow fermentation also relaxes the dough, making it easier to stretch and more flavorful. Whether you follow Bryan’s instructions for his pizza version of a Cubano sandwich, or stick to classics like fresh mozzarella, red sauce, and basil, this sourdough pizza crust is sure to surprise and delight.

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