The Best Sourdough Pizza with Freshly Milled Flour

3 from 1 vote

The Best Sourdough Pizza with Freshly Milled Flour

If you’ve ever wondered how a simple pizza can turn into a culinary adventure, let me introduce you to sourdough pizza made with fresh milled flour. There’s something wildly satisfying about the nutty, earthy aroma that comes from grinding your own flour combined with the tangy charm of sourdough. It’s like your taste buds are taking a little trip to artisan heaven right in your own kitchen. Plus, making the dough from scratch invites a bit of that joyful unpredictability we all secretly love when cooking.

Course Main Course

Cuisine American

Keyword sourdough pizza

Prep Time 3

Cook Time 10

Rise Time 5

Total Time 8 10

Servings slices

Calories 223kcal

Ingredients

900 g flour
630 g water
180 g active sourdough starter
3 tsp Salt
3-5 tsp. Olive oil

Instructions

Stir the water and starter in a large bowl.
Add the flour and olive oil. Mix well until full combined.
Let the dough rest for 30 minutes
Add salt and mix in the salt thoroughly by hand.
Rest for another 30 minutes.
Set a timer for 30 minutes and do 4 sets of coil folds 30 minutes apart.
After the coil folds, drizzle olive oil in the bottom of the bowl and cover the dough for the bulk ferment. The dough should double in size in 2-5 hours.
After the dough has doubled, turn out onto floured surface and cut into 5 even pieces.
Form the dough pieces into balls and place them into ziplock bags that have been drizzled with olive oil.
You can use them straight away, place them in the refrigerate to continue fermenting for a couple days then cook them or store them in the freezer for up to 3 months.

Baking:

Preheat oven to 450*
Roll out dough and place on parchment lined baking sheet
Add desired pizza sauce, cheese and favorite toppings.
Cook for 8-10 minutes or until golden brown and cooked through
If the cheese is not browning, you can broil the pizza for a few minutes.

Nutrition