Sourdough pizza

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 brings a depth of flavor and texture that store-bought flour just can’t match. For this recipe, I used 400 grams of hard wheat, freshly milled, so every bite of pizza has that rich, nutty whole-grain flavor.

The Yudane Method: A Japanese Twist

To improve the texture of this dough, I used the yudane method—a Japanese technique where boiling water is mixed with flour to pre-gelatinize the starches. This helps create a softer crumb and better moisture retention.

To make the yudane, mix 20 g flour with 40 g boiling water until smooth. Let it cool before adding it to the dough.
If you want a deeper explanation, I break it down here:
Yudane Made Simple

In a large bowl, combine the dry ingredients (flour, sugar, and optional vitamin C). Add the cooled yudane and butter and mix for about five minutes. Next, add the sourdough starter and mix until incorporated. Finally, add the sea salt and mix just until combined.

Fermentation: Patience Is a Virtue

Transfer the dough to a lightly oiled bowl, cover it, and let it ferment at room temperature for about five hours. This long fermentation builds flavor and structure, thanks to the sourdough culture doing its job.

The Culinary Split: Sourdough Pizza and Mini Loaf

I divided the dough and reserved about one-third for a mini loaf. The mini loaf was baked at 325°F in a convection oven for about 45 minutes, until the internal temperature reached 190°F. It came out golden and tender—perfect with butter or olive oil.

The Star of the Show: Sourdough Pizza

For the pizza, preheat your oven to 450°F convection (or higher, if your oven allows). Shape the dough, add sauce, cheese, and your favorite toppings, then bake on a hot surface for about 18 minutes. The goal is a crust that’s crisp on the outside but still chewy inside.

Reflecting on the Bake

This bake wasn’t perfect. The center of the crust didn’t brown as evenly as I wanted, which tells me the oven temperature was a bit low. Next time, I’ll push it to 500°F to get a more consistent, golden bottom crust. Every bake teaches something new—and that’s part of the fun.

Conclusion: A Journey in Every Bite

Sourdough baking is always a balance of tradition, technique, and experimentation. This freshly milled sourdough pizza dough brings all three together in a really satisfying way.

Whether you’re a seasoned sourdough baker or just starting out, I encourage you to give this a try. Roll up your sleeves, get a little flour on the counter, and enjoy the process. Good pizza is always worth the effort.