Fresh-Milled Sourdough Pizza
A 70% hydration sourdough pizza dough using freshly milled hard white wheat, bulk-fermented 4 hours then cold-fermented 24-48 hours for flavor and digestibility.
Key Takeaways
- Cold ferment 24-48 hours for the best blister and flavor
- High oven heat (500-550°F) on a preheated stone is non-negotiable
- Make 4 balls of 250 g each for 10-inch personal pies
- Hard white wheat keeps the crust light; add 10% rye for depth
- Stretch by hand — rolling deflates the airy edge
About this recipe
A chewy, blistered sourdough pizza crust made from freshly milled wheat with a 24-48 hour cold ferment for deep flavor.
Prep: 30 min
Bake: 8 min
Hydration: 70%
Ingredients
- Freshly milled hard white wheat500 g
- Water350 g (70%)
- Active sourdough starter75 g
- Salt12 g
- Olive oil15 g
Instructions
- 1
Mix flour and water; autolyse 30 min.
- 2
Add starter, salt, oil. Mix smooth.
- 3
Bulk 4 hours at 75°F with 2 stretch-and-folds.
- 4
Divide into 4 balls, place in oiled container.
- 5
Cold ferment 24-48 hours.
- 6
Pull dough 2 hours before baking to warm up.
- 7
Stretch, top, bake at 550°F on stone 6-8 min.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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