Sourdough Pizza Crust Recipe
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,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Pizza stone
- Pizza peel
- Bowl scraper
- Wooden spoon
- Measuring cup
- Mixing bowl
- Mason jar
- Airtight container
- Parchment paper
- Plastic wrap
- Baking sheet
- Oven
- Refrigerator
Ingredients
- scant 1/4 cup (50g) ripe 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
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