Sourdough Pizza Crust

·      280g white bread flour

·      20g whole wheat flour

·      220g filtered water + 20g (step 3)

·      60g sourdough starter (levain)

·      6g salt

1.     Prepare your levain the night before. Feed at a 1:3:3 ratio (starter, flour, water).

2.     In the morning, mix the flour and 220g of water. Autolyse for 1 hour or until your starter is ripe and ready.

3.     Add the levain and mix with your hands. Wait 30 minutes and add the salt with the remaining water. Mix well and preform several slap and folds. This stabilizes the dough and creates strength. Do slap and folds until everything is combined and dough looks smooth.

4.     Cover and let dough rest for 30 minutes. Then do 2-3 sets of stretch and folds each ~30mins apart.

5.     Transfer to a square dish (pyrex) and continue to let the dough bulk ferment until dough looks ready *smooth, shiny, holds shape*. Do coil folds every hour.

6.     Stretch onto a pizza pan/stone and let it rise for 1-2 more hours.

7.     Preheat the oven to 500F.

8.     Once the oven is hot and the dough rose (10-20%), add preferred toppings.

9.     Bake at 500F for 15mins or until desired appearance.

Happy Baking