Crispy Sourdough Pizza Crust (No Stone or Steel)

Name: Crispy Sourdough Pizza Crust (No Stone or Steel)
Cook time: 12 min
Ingredients: 50 g active sourdough starter; 250 g water; 360 g bread flour; 7 g fine sea salt; 240 g quick &#8220; 0 each Fine sea salt; 0 each Freshly grated Parmesan cheese; 0 each Olive oil; 226 g whole-milk mozzarella block cheese; 0 stick Please 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; 0 each Use room temperature ingredients. No cold sauce! This will ensure a crisp

Emilie Raffa · theclevercarrot.com · 2022 · Original

other (asserted)

Baker's percentages

Flour

360g

Water

250g

Hydration

69.4%

Salt

1.9%

Yeast

13.89%

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 (11)

yeastactive sourdough starter50 g · 50g
waterwater250 g · 250g
flourbread flour360 g · 360g
saltfine sea salt7 g · 7g
sauce tomatoquick &#8220240 g · 240g
saltFine sea salt0 each · 0g
cheese otherFreshly grated Parmesan cheese0 each · 0g
oilOlive oil0 each · 0g
cheese mozzarellawhole-milk mozzarella block cheese226 g · 226g
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 grate0 stick · 0g
sauce tomatoUse room temperature ingredients. No cold sauce! This will ensure a crisp0 each · 0g

Toppings (5)

over cheeseBlack pepper
post bakeHandful fresh basil
over cheesePlease watch my video for visual instructions. It&#8217
over cheeseThis is the non-stick baking pan I use. You&#8217
over cheeseI bake my sourdough pizza @ 450 F. I know my oven. However

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (5)