Better Basics Milling Company

Sourdough Pizza Crust

Sourdough Pizza Crust

Sourdough Pizza Crust

Pizza crust recipes are endless, but finding a good one is tough. I have a couple go to pizza crust recipes in my recipe box and this is one of my go to's for a perfect texture and taste!  All my sourdough lovers, we know the benefits and taste are second to none, so give this Red Fife Sourdough pizza crust a try and let me know your thoughts! 


430g warm water 

575g Better Basics red fife multi-purpose flour

65g Better Basics organic whole grain wheat flour 

100g ripe sourdough starter

12g sea salt

1.Morning (ideally between 8-10:00am): 

Mix all ingredients either by hand or in a stand mixer fitted with a dough hook until a slightly smooth but still relatively shaggy dough forms. Transfer to a bowl or container for the bulk proof. 

2.  30 minutes after mixing, perform the first of three sets of stretch & folds. Stretch and fold again every 30 minutes until you've completed this three times. 
Let the dough proof at room temperature in its covered container for another 30 minutes. 

3.  When the 30 min is up, transfer the dough to your countertop to lightly shape it into a round ball, then place back in your bulk proofing container, cover and refrigerate overnight. 

4. The next morning (around 10-11am): 

Transfer dough onto a lightly floured counter and divide into 4 equal pieces (should be around 300g each)

Shape each piece of dough into a tight, round ball using a bench scraper or by hand, and place spaced out onto a baking sheet. Cover with a slightly damp towel and proof at room temperature for 5-6 hours or until ready to bake!

**If you don't need them all right away you can wrap the balls of dough in plastic wrap and refrigerate or freeze them.
*Be sure to put frozen dough in the fridge for 24 hours before using it to thaw, or thaw on the counter until it is soft and pliable again! 

5. To bake:

Preheat your oven with a pizza stone inside to 500F for at least 30 minutes. Shape your dough to your desired thickness and crust size and then add sauce and toppings. Transfer onto the pizza stone on a silicone mat or sturdy parchment, or using a pizza peel. 
Bake at 500F for approximately 10-15 min, or until the toppings are melted and the crust looks golden and puffed up. 

Optional: turn on the broiler for a couple minutes to get the crust and top of the pizza more bubbly and a bit darker! 




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