PIZZA · MEDIUM
Whole Wheat Sourdough Pizza Crust
Thin, crispy-edged pizza base with wholemeal depth and sourdough tang.
20 min
Prep
14h
Rest
12 min
Bake
2 pizza bases
Yield
Medium
Difficulty
Total time: 14h 40 min
Ingredients
Steps
1
Mix and bulk ferment. ⏱ 4 hours
2
Divide and chill. ⏱ 20 min
3
Hand-stretch the dough. ⏱ 10 min
4
Top and bake. ⏱ 12 min
Step-by-step baking
1
Bulk Mix ingredients, knead briefly. Ferment 4 h with 2 folds. ⏱ 4 hours
2
Cold Rest Divide into 2 balls and refrigerate overnight. ⏱ 20 minutes
3
Stretch Bring to room temp for 1 h, then hand-stretch onto a hot stone. ⏱ 10 minutes
4
Bake Bake at 250°C+ for 10–12 min until edges are charred. ⏱ 12 minutes
Tips
🧱 Pizza Stone
A preheated stone or heavy tray gives the best crispy base. [5]
👐 Stretching
Let gravity stretch the dough — pressing with fingers tears gluten. [5]