Bim’s Sourdough Pizza Crust

Makes 4 rounds

  • 360g warm water (80 to 85°F) 
  • 150g fed sourdough starter
  • 16g olive oil plus more for containers
  • 570g all-purpose flour (sub out 23g for vital wheat gluten to make bread flour)
  • 15g salt

In the large bowl mix everything together and rest for 60 minutes then stretch and fold 3 sets with rests for 30 minutes, then finish with a coil fold. Proofing the dough for 90 minutes on yogurt setting of instant pot or 2-4 hours in controlled temperature.  After the dough has doubled in size, separate into 4 balls (~285g), shape into tight rounds, place rounds in deli containers rubbed with olive oil, cover with lids (make sure the lids are also oiled). Rest the dough in the fridge over night then put in the freezer up to 2 months.


Cooking: Cast Iron Skillet Pizza method 

Traditional Baking: Rest dough on counter 2 hours. Preheat oven with the fan (convection) at 450 bake for 10 minutes. Stretch oiled or floured dough into a 10 to 11-inch circle, with a rim. Place the dough on a prepared baking sheet and re-shape into a circle. Top with sauce, cheese, and toppings of your choice. Salt the crust. Bake for 8 to 10 minutes, or until the crust is golden.

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