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Simple Sourdough Pizza Crust

Alexandra Stafford · alexandracooks.com · 2020 · Original

Style not identified

DietVegetarian. Not vegan: to 2 oz mozzarella, handful of grated parmigiano reggiano, grated parmigiano reggiano and 3 more. Reviewed: mozzarella; Parmigiano; creme fraiche.

Against 5,130 pizza recipes

75% hydration: wetter than 72% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.

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Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

500g

Water

375g

Hydration

75.0%

Salt

2.0%

Yeast

n/a

Oil

10.9%

Sauce

31g

Cheese

57g

Dough weight

1040g

Process

Bake temp

550°F / 288°C

Bake time

5 to 6 min

Oven

home standard

Surface

stone

Ingredients (15)

  • waterwater375g
  • yeastsourdough starter100g
  • saltsalt10g
  • flourall-purpose or bread flour500g
  • sauce tomatotomato sauce2 tbsp · 30.6g
  • cheese mozzarella1 to 2 oz mozzarella1 oz · 56.7g
  • cheese otherhandful of grated Parmigiano Reggianon/a
  • oildrizzle olive oiln/a
  • saltpinch sea saltn/a
  • oilextra-virgin olive oiln/a
  • saltSea saltn/a
  • cheese othergrated Parmigiano Reggianon/a
  • oilolive oil1/4 cup · 54.5g
  • sauce tomatocrushed red pepper flakes1 tsp
  • cheese otherhandful grated Parmigiano Reggianon/a

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesea couple handfuls of baby or Tuscan kale
  • over cheese1 to 2 cloves garlic
  • over cheesecrème fraîche2 tbsp · 25g
  • over cheeseminced scallions or ramps1/4 cup · 50g
  • over cheese1 to 2 tablespoons crème fraîche1 tbsp · 12.5g

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