Welcome to the delightful world of freshly milled sourdough pizza dough! If you’re a sourdough enthusiast like me, you’ll love diving into this recipe. Today, I’m excited to share my journey of crafting a crispy yet chewy pizza crust from scratch, using wholesome ingredients and a touch of sourdough magic.
Embracing Freshly Milled Flour
Using freshly milled flour in baking is truly special—it imparts a depth of flavor and texture that store-bought varieties simply can’t match. For this recipe, I chose 400 grams of hard wheat, freshly milled to ensure every bite of my pizza would be infused with a rich, nutty taste.
- 400g freshly milled hard wheat flour
- 265g water
- 60g Yudane (more on this later!)
- 10g sugar
- 1/8 tsp vitamin C (optional, but adds a nice boost)
- 2 tbsp butter
- 300g active sourdough starter
- 8g sea salt
The Yudane Method: A Japanese Twist
To enhance the texture of my dough, I incorporated Yudane—a Japanese baking technique involving mixing boiling water with flour. This step not only pre-gelatinizes the starches for a softer crumb but also improves the dough’s keeping qualities. Simply combine 20g of flour with 40g of boiling water, mix until smooth, and incorporate it into your recipe after allowing it to cool.
In a large bowl, I combined all the dry ingredients—flour, sugar, and optional vitamin C. After incorporating the Yudane mixture and butter, I mixed everything for a brief 5 minutes. Next, I introduced my lively sourdough starter, letting its tangy character infuse throughout the dough. Finally, I added sea salt to bring all the flavors together beautifully.
Fermentation: Patience is a Virtue
After mixing, I transferred the dough to an oiled bowl and allowed it to ferment on my countertop for 5 hours. This crucial step allowed the dough to develop flavor and structure, thanks to the active fermentation from the sourdough culture.
The Culinary Split: Sourdough Pizza and Mini Loaf
I divided the dough, reserving 1/3 for a mini loaf—a delightful addition to complement the main event. Baked at 325°F in a convection oven for 45 minutes, the mini loaf emerged golden and inviting, perfect for pairing with butter or olive oil.
The Star of the Show: Sourdough Pizza
For the pizza, I preheated my oven to 450°F in convection mode, aiming for a crust that balanced crispiness and chewiness. Topped with a medley of fresh ingredients—from tangy tomato sauce to gooey mozzarella and a sprinkle of basil—I carefully placed it onto a hot pizza stone and baked for 18 minutes.
Reflecting on the Bake
Despite my efforts, I noticed that the bottom crust didn’t cook evenly in the middle, sparking thoughts of improvement for next time. Lesson learned: raising the temperature to 500°F will likely yield a consistently golden crust, ensuring every bite of my next pizza is as delightful as possible.
Conclusion: A Journey in Every Bite
In the realm of sourdough baking, each recipe is an exploration of flavors, textures, and techniques. With this freshly milled sourdough pizza dough, I embarked on a quest for the perfect crust—uniting tradition with innovation, and inviting culinary adventure.
Whether you’re a seasoned sourdough enthusiast or a curious newcomer, I encourage you to roll up your sleeves, dust your hands with flour, and embark on your own sourdough pizza journey. Let each slice tell a story of craftsmanship, passion, and the simple joy of sharing good food with loved ones. Happy baking!
Sourdough pizza
Ingredients
Instructions
- Mill the flour
- Combine 60g of flour with 60g of boiling water, mix until smooth.
- Mix water and yudane mixture for about 30 seconds to cool it down.
- Add everything except the sea salt and sourdough starter.
- Mix for five minutes.
- Add sourdough starter and sea salt, and mix for another minute or two.
- Let sit in a covered, oiled bowl in a warm place for several hours until the dough rises and gets jiggly.
- Preheat oven to 500 F
- Spread dough out onto a heavily oiled pan, and top with olive oil, cheese and sauce and whatever toppings you like.
- Bake until the top looks great, about 15 minutes or so.
Video
Notes
Shape into a loaf and let rise in mini loaf pan. I baked at 325 convection until the middle was 190 F.
Nutrition
If you prefer a more traditional Neapolitan style pizza, try using our Basic Bread Dough. it’s perfect for quick night pizza wins without the long fermentation time of sourdough.
