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Sourdough Pizza Crust Recipe
preppykitchen.com · 2025 · Original
Style not identified
DietVegetarian. Not vegan: to 12 ounces mozzarella cheese.
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
570g
Water
356g
Hydration
62.4%
Salt
2.6%
Yeast
n/a
Oil
2.4%
Sauce
360g
Cheese
340g
Dough weight
1104g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwarm water )1 1/2 cup · 356g
- yeast⅔ cup fed sourdough starter )2/3 cup · 150g
- oilolive oil1 tbsp · 13.6g
- flourbread flour or all-purpose flour )4 3/4 cup · 570g
- saltsalt )2 1/2 tsp · 15g
- sauce tomato1 to 1½ cups pizza sauce )1 cup · 360g
- cheese mozzarella8 to 12 ounces mozzarella cheese )8 oz · 340g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh vegetables
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Do something with it
- Scale this doughStart from 62% hydration and 2.6% 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 62% 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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