Sourdough Pizza Crust Recipe
Little Spoon Farm · littlespoonfarm.com · 2020 · Original
Style not identified
DietPossibly vegetarian and vegan: three lines could not be resolved (pizza sauce, homemade pesto, your choice of toppings).
Against 5,130 pizza recipes
64% hydration: drier than 57% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
493g
Water
316g
Hydration
64.1%
Salt
2.4%
Yeast
n/a
Oil
5.5%
Sauce
n/a
Cheese
n/a
Dough weight
898g
Process
Bake temp
450°F / 232°C
Bake time
2 to 4 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- yeastsourdough starter discard1/3 cup · 50g
- saltfine sea salt2 tsp · 12g
- oilolive oil2 tbsp · 27.2g
- flour+ 1 tablespoon whole wheat flour1/3 cup · 42.7g
- flourall-purpose flour3 3/4 cup · 450g
- water+ 1 teaspoon water1 1/3 cup · 316g
- sauce tomatopizza saucen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehomemade pesto
- over cheeseyour choice of toppings
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 64% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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