Sourdough Pizza Crust

Name: Sourdough Pizza Crust
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: scant 1/4 cup (50g) ripe (fed) sourdough starter; 3/4 cup plus 2 tablespoons (100g) King Arthur ‘00’ Pizza Flour; 7 tablespoons (100g) water; 1 cup plus 3 tablespoons (275g) water, warm; 2 1/2 teaspoons (15g) table salt; scant 1 cup (200g) levain, from above; 4 cups plus 1 tablespoon (475g) King Arthur ‘00’ Pizza Flour; scant 2 tablespoons (13g) King Arthur Organic Medium Rye Flour; scant 2 tablespoons (13g) King Arthur Whole Wheat Flour; King Arthur Semolina Flour, for shaping; optional

Instructions

Prep:45minCook:15min

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.

Updated at: Tue, 11 Mar 2025 01:11:47 GMT