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First time sourdough pizza crust
Posted on 3/31/25 at 3:02 pm
Posted on 3/31/25 at 3:02 pm
A neighbor gifted us with a sourdough starter and I decided to make pizza dough. I search a number of websites for recipes and found a lot of complicated and sometimes conflicting information.
So, as an experiment, I tried using my basic pizza dough recipe and just replaced the yeast with the sourdough starter and (significantly) increased the rise/proof time.
It was a big hit with the family, the crust had great texture and that "tang" associated with sourdough.
I know most of the folks on this board have their own pizza recipes but am happy to post my (very simple) recipe if anyone is interested.
So, as an experiment, I tried using my basic pizza dough recipe and just replaced the yeast with the sourdough starter and (significantly) increased the rise/proof time.
It was a big hit with the family, the crust had great texture and that "tang" associated with sourdough.
I know most of the folks on this board have their own pizza recipes but am happy to post my (very simple) recipe if anyone is interested.
4
Posted on 3/31/25 at 8:05 pm to Roscoe14
Post it, please. Thanks!
Posted on 3/31/25 at 10:52 pm to Roscoe14
Hey, welcome to the sourdough pizza family. Some people out there want to make sourdough baking into a science project. 
Posted on 4/1/25 at 3:09 am to Roscoe14
I've been wanting to try a sourdough crust but I've got my current recipe nailed down so I've been hesitant to try.
A buddy of mine told me about the PizzApp. You put in a couple of variables and it spits out the flour, water, salt, and yeast/starter weights. I haven't tried it yet though.
A buddy of mine told me about the PizzApp. You put in a couple of variables and it spits out the flour, water, salt, and yeast/starter weights. I haven't tried it yet though.
Posted on 4/1/25 at 2:41 pm to uaslick
This is the recipe that came with my stand mixer. Been using it for a couple of decades with no problems. I modified it for sourdough:
Start with 60 grams of the starter (about a quarter cup), add 60 grams of whole wheat flour (i.e. half a cup) and 60 grams of water (i.e. a quarter cup). Put it in a warm place for a couple/three hours.
Add one cup of warm water to the mixing bowl of the stand mixer and add the starter. Add a tablespoon of olive oil and a teaspoon of salt.
Add two cups of whole wheat flour. Mix it for a minute of so with the dough hook.
Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.
Get another bowl, put some olive oil in the bottom and dip your fingers in the oil to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, put it in a warm place and give it five hours to rise.
After that you are good to go.
Start with 60 grams of the starter (about a quarter cup), add 60 grams of whole wheat flour (i.e. half a cup) and 60 grams of water (i.e. a quarter cup). Put it in a warm place for a couple/three hours.
Add one cup of warm water to the mixing bowl of the stand mixer and add the starter. Add a tablespoon of olive oil and a teaspoon of salt.
Add two cups of whole wheat flour. Mix it for a minute of so with the dough hook.
Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.
Get another bowl, put some olive oil in the bottom and dip your fingers in the oil to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, put it in a warm place and give it five hours to rise.
After that you are good to go.
Posted on 4/1/25 at 8:36 pm to Roscoe14
Johnnys uses and has always used sourdough for their pizza
Posted on 4/1/25 at 9:05 pm to OU812
Posted on 4/2/25 at 8:51 am to Roscoe14
Bit of advice for consistency’s sake. Use weights for everything about the dough. Don’t transition to volume based mid way through.
Believe me it can make a difference. This time you may have made a 67% hydration dough, next time 61%….which will behave and bake differently
Believe me it can make a difference. This time you may have made a 67% hydration dough, next time 61%….which will behave and bake differently
Posted on 4/3/25 at 9:33 am to OU812
quote:
Johnnys uses and has always used sourdough for their pizza
Johnny’s uses commercial yeast not sourdough starter. They typically put a piece of the day old dough into the new dough mix which helps add flavor. A lot of old pizza places do that.
Sourdough Pizza Dough
240 grams OO Type Flour
400 grams Bread Flour
410 grams cool water (64%)
45 grams active Sourdough starter
15 grams salt
Mix flour, water, starter and salt to make a good dough ball.
Cover and let rest for an hour or so depending on how warm it is.
Do a few stretch and folds or slap and folds to build a little strength and gluten.
Get it back into a good dough ball, cover and let rest for at least 6 hours.
Better to put in the refrigerator and let sit for up to 5-6 days-the longer the better. More fermentation, and flavor.
This will make 2 16” pizzas or 4 12” pizzas.
If you don’t want it as sourdough replace starter with 4 grams dry active yeast and do all the rest the same.
Want even more flavor? Replace half of the bread flour with whole wheat,
I make and sell sourdough bread in Baton Rouge if anyone wants to try it I’ll give you the starter. Well-buy a bread and I’ll toss in free starter. Then you can build it yourself. My standard sourdough starter is 50% hard white wheat and 50% whole wheat.
Posted on 4/3/25 at 10:26 am to BlueRabbit
So you worked for or have worked at Johnny's?
Posted on 4/3/25 at 10:43 am to OU812
Um….well actually-yes.
Care to explain how they use sourdough in all of their locations on a daily basis?
Just curious.
Care to explain how they use sourdough in all of their locations on a daily basis?
Just curious.
This post was edited on 4/3/25 at 5:00 pm
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