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Crispy Sourdough Pizza Crust (No Stone or Steel)
Emilie Raffa · theclevercarrot.com · 2022 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
360g
Water
250g
Hydration
69.4%
Salt
1.9%
Yeast
—
Oil
—
Sauce
240g
Cheese
226g
Dough weight
667g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastactive sourdough starter50g
- waterwater250g
- flourbread flour360g
- saltfine sea salt7g
- sauce tomatoquick �g
- cheese otherFreshly grated Parmesan cheese—
- oilOlive oil—
- cheese mozzarellawhole-milk mozzarella block cheese226g
- cheese mozzarellaPlease use quality whole-milk mozzarella cheese . Bagged shredded cheese contains too many anti-caking agents which will wreck your pizza. The cheese will taste dry and plasticky. Cube any small chunks that are too small to grate—
- sauce tomatoUse room temperature ingredients. No cold sauce! This will ensure a crisp—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBlack pepper
- post bakeHandful fresh basil
- over cheesePlease watch my video for visual instructions. It’
- over cheeseThis is the non-stick baking pan I use. You’
- over cheeseI bake my sourdough pizza @ 450 F. I know my oven. However