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Sourdough Pizza Crust
Bryan Ford · kingarthurbaking.com · Original
Style not identified
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
62% hydration: drier than 66% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
601g
Water
375g
Hydration
62.4%
Salt
2.5%
Yeast
8.32%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1041g
Process
Bake temp
500°F / 260°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (9)
- yeastscant 1/4 cup ripe sourdough starter50g
- flourplus 2 tablespoons King Arthur ‘00’ Pizza Flour3/4 cup · 100g
- waterwater7 tbsp · 100g
- waterplus 3 tablespoons water1 cup · 275g
- salttable salt2 1/2 tsp · 15g
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour4 cup · 475g
- flourscant 2 tablespoons King Arthur Organic Medium Rye Flour13g
- flourscant 2 tablespoons King Arthur Whole Wheat Flour13g
- flourKing Arthur Semolina Flourn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesescant 1 cup levain200g
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